Bison Meatballs with Italian Red Sauce
with Italian Red Sauce
Made from our tender ground bison, these moist meatballs are flavoured with ground pepper and basil, and smothered in a sweet and zesty Italian Red Sauce. Add your favourite pasta to complete the meal. Simple to make and a one-of-a-kind flavour that is comparable to that of a local Italian eatery.
Ingredients
Directions
Sauté garlic and onions in olive oil in a 4-5 quart heavy-bottomed sauce pan over medium heat. Stir often, and cook until translucent and soft. Add diced carrots.
Add all tomato products, including juice. Add wine and Worcestershire sauce. Lower heat to simmer.
Add salt, sugar, oregano, basil, parsley, and pepper, and stir often over low heat. Cook about 1-1½ hours to help sauce develop flavour.
Preheat oven to 177℃.
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 the oven for 15 minutes, or until done. Serve with your favourite prepared pasta.
Makes about 32 meatballs.
Ingredients
Directions
Sauté garlic and onions in olive oil in a 4-5 quart heavy-bottomed sauce pan over medium heat. Stir often, and cook until translucent and soft. Add diced carrots.
Add all tomato products, including juice. Add wine and Worcestershire sauce. Lower heat to simmer.
Add salt, sugar, oregano, basil, parsley, and pepper, and stir often over low heat. Cook about 1-1½ hours to help sauce develop flavour.
Preheat oven to 177℃.
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 the oven for 15 minutes, or until done. Serve with your favourite prepared pasta.
Makes about 32 meatballs.
