Bison Basics

INGREDIENTS

• 3 eggs
• 2 tbsp finely chopped parsley leaves
• 2 dashes Tabasco
• 1/4 - 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp minced garlic
• 1 tbsp dry Italian seasoning
• 1 tsp dry oregano leaves
• 2 lbs ground bison
• 3/4 cup grated Parmesan cheese
• 3/4 - 1 cup fine dry bread crumbs
• 1 1/2 cups dry red wine
• 2 cups ketchup
• olive oil or vegetable oil cooking spray

DIRECTIONS

• Crack eggs into a large mixing bowl and beat lightly.
• Blend in parsley, Tabasco, salt, pepper, garlic, Italian seasoning, oregano, and bison meat.
• Blend in Parmesan cheese and bread crumbs, 1/4 cup at a time, until meat mixture binds and meatballs can be formed.
• Use about 1 tsp of meat mixture for each meatball, making about 12 dozen small meatballs.

FOR PAN FRYING use a non-stick skillet.

• Cook meatballs, stirring occasionally, over medium to medium-low heat using 1-2 tbsp of olive oil for each batch.
• Meatballs should be browned and fully cooked after 8-10 minutes of pan frying.

TO BAKE line a cookie sheet with aluminum foil and lightly spray with vegetable oil.

• Bake meatballs in a 325F convection oven for 12-14 minutes, or until fully cooked.

Serve The Meatballs With This Delicious And Easy To Make Sauce

• Combine red wine and ketchup in a large saucepan.
• Bring to a slight boil over medium high heat while stirring the whole time.
• Reduce heat and add cooked meatballs required for serving.
• Heat through and serve immediately.