I was so excited to FINALLY see bison at the grocery store. As I have said many times before, our town has the basics so I was overjoyed to find this meat. The last time I prepared bison I made burgers and since it is a very lean meat they were a little tough. This time I made meatballs and added cubed butter for extra fat. I realize that buying lean meat and adding fat probably makes no sense to some but I do like the flavor better than ground beef and butter is not that bad for you. Plus, in my defense, the judges on food competitions are always saying lean meats need more fat. I rest my case.
The meatballs were moist, the texture was perfect and the extra spicy sauce made it even better. Campanelle pasta made an excellent foundation for these meatballs and mozzarella pearls were an added bonus.
- 1 pounds ground bison
- ½ cup plain panko bread crumbs
- 1/3 cup white onion, finely diced
- 1 egg
- 2 Tablespoons butter, cut into small cubes
- 1 Tablespoon garlic, minced
- 1 Tablespoon dried basil
- ½ teaspoon black pepper
- ½ teaspoon salt
Mix all ingredients together in large mixing bowl and knead with hands until butter becomes soft. Form into walnut sized balls. Place balls in 13 x 9 baking pan and cover with foil. Bake for 30-40 minutes. Uncover for the last 10 minutes. Remove meatballs from the oven, drain off any liquid and cover with the spicy sauce. Turn the oven heat off and return meatballs to oven (uncovered) for about 10-15 minutes.
- ½ cup ketchup
- 1/3 cup sweet chili sauce
- 2 Tablespoons sriracha sauce
- 1 teaspoon red wine vinegar
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- ½ teaspoon chili paste
You can find more information on bison meat HERE.
Enjoy your evening! 🙂