Marvelous Bison Meatballs
Savory, sensational and incredibly simple to make, these meatballs can be served in dozens of different ways. Try this healthy take on an old favorite with pasta, on sandwiches, or in soups.
- 2 lb ground bison
- 2 eggs slightly beaten
- 1 cup gorgonzola cheese
- 1/2 cup dried bread crumbs
- 1/4 cup finely chopped onion
- 2 tbsp grated parmesan cheese
- 1 tbsp ketchup
- 1 tsp dried Italian seasoning
- 1 tsp dried basil
Combine all ingredients into large bowl.
Shape into 1 inch balls and place in a single layer on a parchment lined cookie sheet.
Meatballs can be covered with plastic wrap and refrigerated for up to 24 hours at this point.
Bake at 350˚F for 10-15 minutes until fully cooked through. There should be NO pink showing.
Drain and let rest for 10 minutes for juices to settle.
Cooked meatballs can be cooled and then frozen for up to six months. Do not refreeze once thawed.