ManCave Test Kitchen

BY POPULAR DEMAND!!!!!!…more meatballs.  All kidding aside, a few of you have been asking for some “out of the ordinary” meat ball recipes, so here, you go.  I used to serve these meatballs as little mini-meatballs in soup, but eventually they made it on the menu as an appetizer and a lunch sandwich as bison became more popular.   This recipe is really very basic and these are a great item to keep in your feezer in a pinch.  This recipe will make about 2 dozen meatballs

• 2 lbs. ground bison
• 1 medium onion, small diced
• 1/2 c. red wine
• 2 tbsp chopped fresh rosemary
• 3 eggs
• 1/2 c. Parmesan cheese
• 1 c. panko, or unseasoned breadcrumbs

1. Turn a skillet up to medium heat, and add about 1 tbsp of olive oil.  Add your onions and cook them slowly until they’re nice and caramelized.  You’ll need to stir them every few minutes or so.  Let these cool when they’re done and move on to mixing the meat balls.

   

2. Combine everything in a bowl and add some salt and pepper.  Mix all of the ingredients together in a cold bowl.
3. Let the meatballs rest for about an hour.  When you’re ready to form them get yourself a bowl of warm water.
4. Dip your hands in the water and grab about a 2 oz chunk of the meatball mixture.  Form it into a ball and place it on a sheet tray.
5. Throw these under the broiler in your oven for about 15 minutes, and let them rest for about 5.  They’ll be just perfectly done.

These can be served just like tradiitional meatballs with pasta or in a soup.  I like to serve theese on their own in a smoked tomato sauce.  Sometimes I would throw a little risotto down on the plate and make a special for the night.  if you have any serving questions, just leave ’em below.

Happy Eating

-The Doctor