Buffalo Cocktail Meatballs

Bison Cocktail Meatballs


  • 3 eggs
  • 2 tbsp finely chopped parsley leaves
  • 2 dashes Tabasco
  • 1/4 - 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp minced garlic
  • 1 tbsp dry Italian seasoning
  • 1 tsp dry oregano leaves
  • 2 lbs ground bison
  • 3/4 cup grated Parmesan cheese
  • 3/4 - 1 cup fine dry bread crumbs
  • 1 1/2 cups dry red wine
  • 2 cups ketchup
  • olive oil or vegetable oil cooking spray


  • Crack eggs into a large mixing bowl and beat lightly.
  • Blend in parsley, Tabasco, salt, pepper, garlic, Italian seasoning, oregano, and bison meat.
  • Blend in Parmesan cheese and bread crumbs, 1/4 cup at a time, until meat mixture binds and meatballs can be formed.
  • Use about 1 tsp of meat mixture for each meatball, making about 12 dozen small meatballs.

FOR PAN FRYING use a non-stick skillet.

  • Cook meatballs, stirring occasionally, over medium to medium-low heat using 1-2 tbsp of olive oil for each batch.
  • Meatballs should be browned and fully cooked after 8-10 minutes of pan frying.

TO BAKE line a cookie sheet with aluminum foil and lightly spray with vegetable oil.

  • Bake meatballs in a 325F convection oven for 12-14 minutes, or until fully cooked.

Serve The Meatballs With This Delicious And Easy To Make Sauce

  • Combine red wine and ketchup in a large saucepan.
  • Bring to a slight boil over medium high heat while stirring the whole time.
  • Reduce heat and add cooked meatballs required for serving.
  • Heat through and serve immediately.