Bison Meatballs with Italian Red Sauce

bison-bolognese-pasta
Bison Meatballs

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.

Prep Time25 minsCook Time1 hr 30 minsTotal Time1 hr 55 minsYields8 Servings

Ingredients

Bison Meatballs
 2 lbs ground bison
 1 medium onion, diced fine
 1 cup bread crumbs, plain
 1 egg
 3 tbsp fresh parsley
 1 tsp ground black pepper
 0.50 tsp salt
 2 tsp ground basil
 1 tsp Worcestershire sauce
 4 cloves of fresh garlic
 2 medium onions, finely chopped
 5 tbsp olive oil
 28 oz canned diced tomatoes and juice
 6 oz can tomato paste
 15 oz canned tomato puree
 0.50 tsp salt
 1 tbsp sugar
 1 tsp dried oregano
 1 tsp ground black pepper
Italian Red Sauce
 1 tbsp Worcestershire sauce
 0.50 cup wine
 1 large carrot, diced small
 1 pt roasted tomatoes
 4 sprigs of parsley

Directions

Italian Red Sauce
1

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.

2

Add all tomato products, including juice. Add wine and Worcestershire sauce. Lower heat to simmer.

3

Add salt, sugar, oregano, basil, parsley, and pepper, and stir often over low heat. Cook about 1-1½ hours to help sauce develop flavour.

Bison Meatballs
4

Preheat oven to 177℃.

5

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.

6

Bake in the oven for 15 minutes, or until done. Serve with your favourite prepared pasta.

7

Makes about 32 meatballs.

Ingredients

Bison Meatballs
 2 lbs ground bison
 1 medium onion, diced fine
 1 cup bread crumbs, plain
 1 egg
 3 tbsp fresh parsley
 1 tsp ground black pepper
 0.50 tsp salt
 2 tsp ground basil
 1 tsp Worcestershire sauce
 4 cloves of fresh garlic
 2 medium onions, finely chopped
 5 tbsp olive oil
 28 oz canned diced tomatoes and juice
 6 oz can tomato paste
 15 oz canned tomato puree
 0.50 tsp salt
 1 tbsp sugar
 1 tsp dried oregano
 1 tsp ground black pepper
Italian Red Sauce
 1 tbsp Worcestershire sauce
 0.50 cup wine
 1 large carrot, diced small
 1 pt roasted tomatoes
 4 sprigs of parsley

Directions

Italian Red Sauce
1

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.

2

Add all tomato products, including juice. Add wine and Worcestershire sauce. Lower heat to simmer.

3

Add salt, sugar, oregano, basil, parsley, and pepper, and stir often over low heat. Cook about 1-1½ hours to help sauce develop flavour.

Bison Meatballs
4

Preheat oven to 177℃.

5

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.

6

Bake in the oven for 15 minutes, or until done. Serve with your favourite prepared pasta.

7

Makes about 32 meatballs.

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