Name: Bison Meatballs with Tomatoes and Herbs
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Egg - 1 large; Panko bread crumbs - ¼ cup; Garlic, minced - 2 cloves; Minced fresh parsley - 2 tablespoons; Smoked paprika - 1 teaspoon; Kosher salt, or to taste - 1 teaspoon; Ground black pepper, or to taste - ½ teaspoon; Ground bison - 1 pound; Olive oil - 1 tablespoon; Olive oil - 1 tablespoon; Onion, minced - ½ medium; Garlic, minced - 3 cloves; Fire-roasted diced tomatoes, with juice - 1 (14.5 ounce) can; Minced fresh oregano - 2 teaspoons; Fennel seeds - ½ teaspoon; Bay leaves - 2 large; Kosher salt, or to taste - ½ teaspoon; Ground black pepper, or to taste - ½ teaspoon

Ingredients for - Bison Meatballs with Tomatoes and Herbs

1. Egg 1 large

2. Panko bread crumbs ¼ cup

3. Garlic, minced 2 cloves

4. Minced fresh parsley 2 tablespoons

5. Smoked paprika 1 teaspoon

6. Kosher salt, or to taste 1 teaspoon

7. Ground black pepper, or to taste ½ teaspoon

8. Ground bison 1 pound

9. Olive oil 1 tablespoon

10. Olive oil 1 tablespoon

11. Onion, minced ½ medium

12. Garlic, minced 3 cloves

13. Fire-roasted diced tomatoes, with juice 1 (14.5 ounce) can

14. Minced fresh oregano 2 teaspoons

15. Fennel seeds ½ teaspoon

16. Bay leaves 2 large

17. Kosher salt, or to taste ½ teaspoon

18. Ground black pepper, or to taste ½ teaspoon

How to cook deliciously - Bison Meatballs with Tomatoes and Herbs

1 . Stage

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.

2 . Stage

Form 24 meatballs, about 1 1/2 tablespoons each.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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).