| Italian Meatball Sandwiches |
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| Ingredients |
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2
2 tbsp
2 dashes
1/2 tsp
1/4 tsp
1 tbsp
1 tbsp
1 tsp
2 lb
3/4 cup
3/4 cup
2 to 4 tbsp
1 cup
1 1/4 cups
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eggs
finely chopped parsley leaves
Tabasco
salt
ground black pepper
minced garlic (about 3 large cloves)
dry Italian seasoning
dry oregano leaves
ground bison (15-20% fat content)
grated Parmesan cheese
dry coarse bread crumbs (Panko style suggested)
olive oil
dry red wine
ketchup
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| Directions |
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- Crack eggs into a large mixing bowl.
Lightly beat.
Blend in parsley, Tabasco, salt, pepper, garlic, Italian seasoning, and oregano.
- Work in all the bison meat by hand until seasonings and meat are evenly combined.
Combine the Parmesan cheese and bread crumbs in a separate bowl.
Blend this combination into the meat mixture a third at a time.
Once well blended, shape meat mixture into meatballs that are a little more than an inch in diameter.
Refrigerate on a baking sheet for one hour.
- Put 1 to 2 tbsp olive oil in a large non-stick saucepan.
Over medium heat cook meatballs, rotating every couple of minutes until fully cooked.
This will usually take about 10 minutes.
Lower heat to avoid excessive browning if necessary.
Meatballs may be cooked in batches.
Set cooked meatballs aside on a holding tray.
- Wipe saucepan clean with kitchen towel.
Put red wine and ketchup into saucepan and bring to a boil.
Add cooked meatballs, reduce heat to simmer.
- Serve on crusty buns with or without roasted peppers.
Melt provolone cheese over the top, if using, by putting the sandwich under the broiler for a minute or two.
Serve immediately.
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