Photo Credit: CNN Eatocracy
1 lb ground bison
1 egg, lightly beaten
1/4 cup breadcrumbs
Cumin, salt and pepper to taste
1 large can pureed tomatoes
1 clove garlic
1 large shallot, diced
2 or 3 sprigs of sage
1 egg, lightly beaten
1/4 cup breadcrumbs
Cumin, salt and pepper to taste
1 large can pureed tomatoes
1 clove garlic
1 large shallot, diced
2 or 3 sprigs of sage
Mix the bison, egg, breadcrumbs and seasoning in a bowl. Form into meatballs the size of golf balls and let them rest for 20 minutes.
Heat olive oil in a large pan with high sides. Add the meatballs and sear on all sides. You’re not trying to cook them through, just get color on the outside. Remove meatballs once they’re brown and reserve.
Add a touch more olive oil to the pan, reduce the heat and sauté shallots and garlic. Scrape up the burnt bits of bison as you go. Add the tomatoes and sage and let simmer for 10 minutes, never letting the sauce boil. If it gets too thick, add some stock or water.
Return the meatballs to the pan and simmer in the sauce until they’re cooked through. Serve meatballs and sauce over pasta.
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