Bison Cheesy Meatballs with Sundried Tomato

A delicious recipe to make easy meatballs from scratch, bursting with flavour and because they are made with bison, fall-apart goodness. You will be simply amazed at how tender the meat is and how scrumptious those meaty balls of goodness are on any pasta (or even just on their own!)

Yields1 Serving
 1 lb Ground bison
 1 Egg, slightly beaten
  cup Panko bread crumbs
  cup Sundried tomatoes, chopped
 ½ cup Parmesan cheese, shredded
 4 Cloves garlic, crushed (or 2 tsp of minced garlic)
 4 tbsp Tomato paste
 1 tbsp Fresh oregano, chopped (dried works as well)
 1 tbsp Fresh basil, chopped (dried works as well)
 1 tbsp Olive oil
 ½ tsp Salt (or more to taste)
 1 Large can tomato sauce (680 g)
 ¼ cup Mozzarella cheese, cubed or shredded
1

Combine the bison, egg, bread crumbs, sundried tomatoes, parmesan cheese, garlic, tomato paste, oregano, basil and salt together and form into golf ball sized meatballs. (You can go bigger too if you like)

2

Heat the oil on medium high heat in a large skillet and cook the meatballs for 3-4 minutes, flipping every minute or so to get all sides browned. Remove from skillet and place on a dish. Note: they will not be fully cooked at this point – no worries.... they will be by the time we are done

3

Pour the tomato sauce into skillet, warming it until it is boiling. Recommend using only medium high heat at this point as it tends to splatter all over you if you don’t.

4

Add back the meatballs, lower temp to simmer, and cook covered, for about 15-20 min.

5

Add in the mozzarella cheese on top, place under broil in your oven for 5 min to melt the cheese and voila – moist, flavourful and perfect to add to any pasta dish or even veggie style noodles. Enjoy!

Ingredients

 1 lb Ground bison
 1 Egg, slightly beaten
  cup Panko bread crumbs
  cup Sundried tomatoes, chopped
 ½ cup Parmesan cheese, shredded
 4 Cloves garlic, crushed (or 2 tsp of minced garlic)
 4 tbsp Tomato paste
 1 tbsp Fresh oregano, chopped (dried works as well)
 1 tbsp Fresh basil, chopped (dried works as well)
 1 tbsp Olive oil
 ½ tsp Salt (or more to taste)
 1 Large can tomato sauce (680 g)
 ¼ cup Mozzarella cheese, cubed or shredded

Directions

1

Combine the bison, egg, bread crumbs, sundried tomatoes, parmesan cheese, garlic, tomato paste, oregano, basil and salt together and form into golf ball sized meatballs. (You can go bigger too if you like)

2

Heat the oil on medium high heat in a large skillet and cook the meatballs for 3-4 minutes, flipping every minute or so to get all sides browned. Remove from skillet and place on a dish. Note: they will not be fully cooked at this point – no worries.... they will be by the time we are done

3

Pour the tomato sauce into skillet, warming it until it is boiling. Recommend using only medium high heat at this point as it tends to splatter all over you if you don’t.

4

Add back the meatballs, lower temp to simmer, and cook covered, for about 15-20 min.

5

Add in the mozzarella cheese on top, place under broil in your oven for 5 min to melt the cheese and voila – moist, flavourful and perfect to add to any pasta dish or even veggie style noodles. Enjoy!

Notes

Bison Cheesy Meatballs with Sundried Tomato

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