Description
These Bison Meatballs are a flavorful and lean alternative to traditional beef meatballs, combining ground bison with Parmesan, fresh herbs, and a touch of garlic. They are first browned in a skillet to develop a crispy exterior and then finished in the oven for a tender, juicy interior. Perfect served with pasta or your favorite sauce for a wholesome meal.
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 finishing the meatballs after browning.
- Soak Breadcrumbs: In a mixing bowl, soak the breadcrumbs in milk for about 5 minutes to soften and create a moist base for the meatballs.
- Combine Ingredients: Add the ground bison, grated Parmesan, finely chopped onion, minced garlic, egg, fresh parsley, dried oregano, salt, and black pepper to the soaked breadcrumb mixture in the bowl.
- Mix Meatball Mixture: Gently mix all the ingredients until just combined, taking care not to overwork the meat to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 16 evenly sized meatballs ensuring uniform cooking.
- Brown Meatballs: Heat olive oil in a skillet over medium heat, then brown the meatballs on all sides for about 5 minutes total to develop a golden crust.
- Bake Meatballs: Transfer the browned meatballs to a baking sheet and place in the preheated oven. Bake for 10 to 12 minutes until they are cooked through and reach a safe internal temperature.
- Serve: Serve the meatballs hot with your favorite sauce or pasta for a complete meal.
Notes
- Do not overmix the meat mixture to maintain tenderness.
- Ensure meatballs are evenly sized for uniform cooking.
- You can substitute the Parmesan with a different hard cheese if preferred.
- Check internal temperature to be at least 71°C (160°F) to ensure bison is safely cooked.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
