Description
These hearty Bison Meatballs combine lean ground bison with flavorful Parmesan, herbs, and spices. They are first browned in a skillet for a delicious crust and then baked to perfection in the oven. This recipe yields tender, juicy meatballs perfect for serving with pasta or your favorite sauce.
Ingredients
Scale
Meatball Mixture
- 500g ground bison
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For Cooking
- 2 tbsp olive oil (for frying)
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) to prepare for baking the meatballs after browning.
- Soak Breadcrumbs: In a bowl, combine the breadcrumbs and milk and let them soak for 5 minutes to soften and help bind the meatballs.
- Mix Ingredients: Add the ground bison, grated Parmesan, finely chopped onion, minced garlic, egg, chopped parsley, dried oregano, salt, and black pepper to the soaked breadcrumbs. Mix gently until all ingredients are incorporated, taking care not to overmix to keep meatballs tender.
- Form Meatballs: Shape the mixture into 16 evenly sized meatballs to ensure even cooking.
- Brown Meatballs: Heat olive oil in a skillet over medium heat. Place the meatballs into the skillet and brown on all sides, which should take about 5 minutes total. This step creates a flavorful crust.
- Bake Meatballs: Transfer the browned meatballs to a baking sheet and bake them in the preheated oven for 10-12 minutes to cook them through thoroughly.
- Serve: Remove the meatballs from the oven and serve hot with your favorite pasta or sauce for a complete meal.
Notes
- Do not overmix the meat mixture to keep the meatballs tender and juicy.
- Browning the meatballs first adds extra flavor and texture.
- You can substitute breadcrumbs with gluten-free breadcrumbs if needed.
- Serve with marinara, mushroom sauce, or spaghetti for a classic pairing.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
