A special thanks to my friends at Ted’s Montana Grill and the Bison Association for sponsoring these posts. All thoughts and opinions are my own.
Happy Wednesday, friends! For this weeks garden-to-table recipe I am teaming up with my bison friends to share this DELICIOUS and super easy bison meatball recipe. Remember the point of my series is to try and incorporate as many ingredients from the garden into a recipe. In case you missed it, click HERE for last weeks recipe in the series.
For the bison meatballs I used dried parsley, garlic and basil from my garden. I also used tomatoes, basil and garlic for the sauce but I can share that specific recipe another time. The ground bison is from Ted’s Montana Grill but you can find some at most grocery stores and at Costco. I cannot recommend bison enough to anyone that enjoys eating meat. You get the same texture and similar flavors of beef BUT at a lower choesterol and fat percentage. It is also higher in protein than other meats including pork, chicken, beef and even salmon. You can learn more about it by visiting the the Nation Bison Association.
Ingredients
- 1 pound ground bison
- 1/2 cup Italian panko breadcrumbs
- 1/3 cup milk
- 2 TBSP fresh parsley
- 2 TBSP parmesan cheese, finely grated
- 1/2 shallot OR onion, finely chopped
- 1 garlic clove, finely chopped
Instructions
- Preheat oven to 400 °F. If your oven tends to burn things I recommend 375°F.
- Line a large baking sheet with foil and coat lightly with oil.
- Place bison meat, crumbs, milk, parsley, shallot or onions, fresh garlic, parmesan cheese and eggs in a bowl.
- Season bison meat with garlic salt and then mix everything together.
- Form balls in any size.
- Roast at 425°F for 10 minutes OR until the internal temperature is over 160 °F.
- Pull meatballs out of the oven and place over pasta of choice. Top with fresh basil and enjoy!
Xo,
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