Mighty Mac And Bison Meatballs Recipes

FABIENNE'S BISON MEATBALLS

Fabienne's Bison Meatballs image

Look no further: you'll want to add these savory bison meatballs to every festive menu. The seasonings used in this recipe naturally enhance the meat's subtle taste. A must try!

Provided by Fabienne Riesen

Categories Main Dish Recipes Meatball Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

8 ounces ground bison
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon paprika
⅛ teaspoon dried sage
1 pinch celery salt, or to taste
2 teaspoons olive oil

Steps:

Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size.
Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 76.8 calories, Carbohydrate 1 g, Cholesterol 28.9 mg, Fat 3.4 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 0.7 g, Sodium 134.5 mg, Sugar 0.1 g

BISON MEATBALLS WITH TOMATOES AND HERBS

Bison Meatballs with Tomatoes and Herbs image

These tasty meatballs make a great appetizer for game day or any "grazing" event. Serve warm or at room temperature, with party picks.

Provided by Bibi

Categories Meatball Appetizers

Time 1h20m

Yield 8

Number Of Ingredients 18

Ingredients

1 large egg
¼ cup panko bread crumbs
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1 teaspoon smoked paprika
1 teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pound ground bison
1 tablespoon olive oil
1 tablespoon olive oil
½ medium onion, minced
3 cloves garlic, minced
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
2 teaspoons minced fresh oregano
½ teaspoon fennel seeds
2 large bay leaves
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste

Steps:

Prepare meatballs: Lightly beat egg in a medium mixing bowl. Stir in panko, garlic, fresh parsley, smoked paprika, kosher salt, and ground black pepper until combined. Add bison and mix with your hands until ingredients are evenly distributed.
Form 24 meatballs, about 1 1/2 tablespoons each.
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, brown 12 meatballs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining meatballs.
Prepare tomatoes: Wipe out the skillet with a paper towel. Add 1 tablespoon fresh olive oil and heat over medium heat. Add chopped onion; cook and stir until onion starts to become translucent, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juice, oregano, fennel seeds, and bay leaves. Add salt and pepper. Reduce heat and simmer for about 5 minutes.
Return the browned meatballs to the skillet. Cover and simmer until meatballs are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 70.3 calories, Carbohydrate 7.1 g, Cholesterol 23.3 mg, Fat 4.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 0.7 g, Sodium 312.1 mg, Sugar 1.7 g

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