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         Two Great Bison Meatball Sandwiches



This recipe and the Italian meatball sandwich that follows are two of our most popular sandwich recipes.

Serve meatballs on large crusty buns with condiments of your choice. May we suggest using roasted peppers and with some melted provolone cheese.

Meatballs and sauce may be frozen for later use. Makes approximately 3 dozen meatballs, enough for 8 to 10 sandwiches.
        Ingredients for Bison Meatball Sandwich
8 oz
1
1/2 tsp
1/4 tsp
1 cup
3
2 lb
1 1/4 cup
1/2 cup
 
3 cups
1 small can
1/2 cup
1 tsp
3 tbsp
chopped spinach (drained weight) *
large egg
salt
freshly ground black pepper
onion, very finely chopped
large cloves garlic, minced
ground bison (15-20 fat content)
dry coarse breadcrumbs (Panko breadcrumbs suggested)
grated Parmesan cheese
olive oil as required
canned tomato sauce
tomato paste
water
dried oregano
fresh parsley, finely chopped

* For the spinach, store bought frozen chopped spinach may be used, or if you have the time use fresh.
About 1 lb of fresh will have to be steamed to yield 8 ounces drained weight.

        Directions for Bison Meatball Sandwich
  • In a large mixing bowl, combine chopped spinach with a beaten egg, salt, pepper, onion and garlic.
  • Blend in ground bison. Combine bread crumbs and Parmesan cheese in a separate bowl. Gradually add to bison/spinach mixture until well blended.
  • Form mixture into meatballs that are a little more than an inch in diameter. Refrigerate on a baking sheet for one hour.
  • Put 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. Cook in batches, add additional olive oil between batches if necessary. Set cooked meatballs aside on a holding tray.
  • Wipe saucepan clean with kitchen towel. Add tomato sauce, tomato paste, water, oregano and parsley. Over medium high heat bring to a boil. Add browned meatballs. Reduce to simmer, cover and cook until meatballs are heated through, about 10 minutes.
  • 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.


       Ingredients for Italian Meatball Sandwich
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
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 breadcrumbs suggested)
olive oil
dry red wine
ketchup
       Directions for Italian Meatball Sandwich
  • 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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