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Italian-Bison-Meatballs

Baked bison meatballs are quick and easy. Make them for dinner tonight, or freeze for later!
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Ingrédients
  

  • 1 lb Ground Bison Meat
  • 1 clove finely chopped garlic
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon onion powder
  • 1/4 cup bread crumbs - or gluten-free bread crumbs
  • 3 tablespoons whole milk
  • 1 large egg - lightly beaten
  • 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 cans of 14.5-oz crushed tomatoes
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon garlic powder
  • 1/2 cup fresh basil leaves - for serving

Instructions
 

  • Combine bread crumbs(or gluten-free bread crumbs) and milk in a large bowl and let sit until softened, about 5 minutes.
  • Add egg, garlic, parsley, onion powder, parmesan cheese, bison meat, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Use hands to mix thoroughly and form into 16 1-1/2-inch meatballs. Place the meatballs on a parchment lined baking sheet.
  • Heat a large high-sided skillet over medium-high heat. When hot add 1 tablespoon oil and half of the meatballs to the skillet. Gently brown on all sides, about 6 to 8 minutes and transfer to a plate. Repeat with remaining meatballs and 1 tablespoon oil. Reserve skillet.
  • Reduce heat to medium. Add remaining 1 tablespoon oil to the reserved skillet along with the tomatoes, Italian seasoning, garlic powder, ½ teaspoon salt, and 1/4 teaspoon pepper. Use a large spoon to stir and combine while scraping up the bottom of the pan. Bring to a simmer and add the meatballs.
  • Reduce heat to low, cover and simmer, gently stirring once or twice until meatballs are tender and sauce is thickened slightly, about 25 minutes.
  • Transfer to a serving dish and garnish with fresh basil leaves.

Notes

  • Use the meat straight out of the fridge when you mix the ingredients. It's better to form the balls while the meat is still cold. If you need to, pop the mixture back in the fridge for 10 or 15 minutes before rolling.
  • Make sure that the ingredients are really well combined before rolling into balls. The best way is to get your hands in and give everything a good knead.
  • Don't roll the meatballs to tightly or they can become tough and chewy. Just lightly roll and shape them with your hands without applying too much pressure.
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