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         Italian Style Spaghetti And Bison Meatballs



Some Italian pork sausage, milk-soaked bread, and lemon peel give these meatballs a nice light refreshing taste.

They are an ideal complement to any spaghetti dish.
        Ingredients for the Meatballs
2 slices
1/2 cup
1
1 lb
5-6 ounces
6 tbsp
2 tbsp
1 tbsp
2 tsp
1 tsp
1/4 tsp
1/4 tsp
1/8 to 1/4 tsp
 
home style or French bread, cut into 1/2 inch cubes
milk
large egg
ground bison
bulk sausage, or sweet Italian sausage (casings removed)
Parmesan cheese, or Parmesan/Romano combination
finely chopped parsley
olive oil
minced garlic
finely grated lemon peel
ground allspice
salt
freshly ground black pepper
olive oil for frying
       Directions
  • Soak the bread cubes in milk for 5 minutes, then squeeze the bread cubes dry and discard the milk.
  • In a large mixing bowl, combine the soaked bread with a lightly beaten egg. Blend in the remaining ingredients until well combined.
  • Shape meat mixture into meatballs that are about 1 inch in diameter. This recipe makes about 30 meatballs. Lay the meatballs on a wax paper lined cookie sheet and refrigerate them for about an hour.
  • Put 1 or 2 tbsp olive oil into a non-stick skillet. Over medium high heat, fry the meatballs by shaking the pan and rotating them every couple of minutes. In about 10 minutes, meatballs should be completely brown and cooked through. Depending on the size of the skillet used, cook in sessions if required; add more olive oil when necessary.
  • Serve with Homemade Pasta Sauce over freshly boiled spaghetti noodles.