Spicy Saucy Bison Meatballs
These saucy bison meatballs are great as an appetizer, or served with rice or pasta in the center of the table. They deliver a bold taste, with less fat and fewer calories than beef meatballs.
- 2 lb ground High Plains Bison
- 1 egg
- 1 medium onion, finely chopped
- 1 cup bread crumbs, plain
- 3 tbsp fresh parsley
- 1 tsp ground black pepper
- 1/2 tsp salt
- 2 tsp ground basil
- 1 tsp Worcestershire sauce
- 2 tbsp green relish
- 1/4 cup ketchup
- 7 oz can tomato sauce
- 2 tbsp finely chopped onion
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1/4 cup water
- 1 tbsp vinegar (use Balsamic if you like a sharper flavor)
- Good pinch of cracked black pepper
Preheat oven to 350ºF.
In a large bowl, add ground bison, egg, onion, parsley, bread crumbs, pepper, salt, basil and Worcestershire sauce and mix well with your hands. Form into walnut sized balls and place on an oiled cookie tray, careful not to overcrowd and let the meatballs touch.
Bake in oven 15 minutes.
Makes about 32 meatballs.
Mix everything except the meatballs together in a large non-stick pan.
Simmer over medium heat for 15 minutes, stirring frequently.
Add cooked meatballs and cook gently for another 10-15 minutes until meatballs are heated through.