Ingredients:

  • 1.5 lbs (680g) ground bison
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 cup (30g) breadcrumbs (panko preferred)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine ground bison, sautéed onion mixture, egg, Parmesan cheese, parsley, breadcrumbs, oregano, smoked paprika, red pepper flakes (if using), salt, and pepper.
  3. Gently mix all ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.
  4. Using your hands, gently roll the mixture into 1-inch bison meatballs.
  5. Heat olive oil in the same skillet over medium-high heat. Brown the meatballs on all sides, working in batches to avoid overcrowding the pan.
  6. If using sauce, add the crushed tomatoes, basil, oregano, salt, and pepper to the skillet. Bring to a simmer, then gently place the browned meatballs into the sauce.
  7. Cover and simmer for at least 20 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
  8. Serve the bison meatballs with your favorite pasta, polenta, mashed potatoes, or on their own as an appetizer. Garnish with fresh parsley and extra Parmesan cheese, if desired.