Bison Meatballs and Fiery Marinara
These melt-in-your-mouth meatballs are guaranteed to be a huge hit at your next party or family dinner! The simplicity of the bison meatballs is snazzed up with the fiery marinara to give you an appetizer or dinner option that is sure to spice up your life. Try these meatballs atop roasted spaghetti squash as a “spaghetti dinner” option!
Yields about 20 meatballs
For Fiery Marinara:
1 (28-ounce) can ground peeled tomatoes
1 (14-ounce) can fire-roasted crushed tomatoes
1 teaspoon tomato paste
1⁄2 green bell pepper, whole
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
1 bay leaf
1⁄4 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon raw organic honey
Large pinch sea salt and pepper
For Bison Meatballs:
1 pound ground bison meat
2 eggs
1⁄4 cup ground flaxmeal
2 tablespoons freshly chopped parsley
1⁄2 teaspoon minced garlic
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 tablespoons olive oil
Parsley sprigs, for garnish
- For Fiery Marinara: In a medium stock pot, combine ground and crushed tomatoes, tomato paste, green pepper, basil, oregano, bay leaf, cayenne pepper, red pepper flakes, honey, salt, and pepper. Bring to a boil and immediately turn to low. Simmer for at least 45 minutes. The longer you simmer, the more the flavors will meld together.
- For Bison Meatballs: While the sauce is simmering, combine bison meat, eggs, flaxmeal, parsley, garlic, salt, and pepper in a medium mixing bowl. Mix gently with hands (do not manipulate the meat too much, or the meatballs will be tough). Form meat into small 1-ounce meatballs. Heat olive oil in a large sauté pan over medium-high heat. Add meatballs and cook until they start to brown on one side (about 3–4 minutes). Roll to the other side and cook for another 3–4 minutes.
- Remove meatballs and add to stock pot with sauce. Simmer for about 15 minutes. Place meatballs on a serving platter with toothpicks, and top with a spoonful of extra sauce. Top each with a sprig of parsley and serve with toothpicks.
