Bison Meatballs with Tomatoes and Herbs

These tasty meatballs make a great appetizer for game day or any "grazing" event. Serve warm or at room temperature, with party picks.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 70 Calories

Ingredients

• 1 large egg
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 cloves garlic, minced
• ½ teaspoon ground black pepper, or to taste
• 2 teaspoons minced fresh oregano
• ¼ cup panko bread crumbs
• 2 tablespoons minced fresh parsley
• ½ teaspoon fennel seeds
• 2 large bay leaves
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt, or to taste
• 1 teaspoon kosher salt, or to taste
• ½ medium onion, minced
• 1 pound ground bison
• 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice

Recipe Instructions

Step 1

Prepare meatballs: Lightly beat egg in a medium mixing bowl. Stir in panko, garlic, fresh parsley, smoked paprika, kosher salt, and ground black pepper until combined. Add bison and mix with your hands until ingredients are evenly distributed.

Step 2

Form 24 meatballs, about 1 1/2 tablespoons each.

Step 3

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, brown 12 meatballs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining meatballs.

Step 4

Prepare tomatoes: Wipe out the skillet with a paper towel. Add 1 tablespoon fresh olive oil and heat over medium heat. Add chopped onion; cook and stir until onion starts to become translucent, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juice, oregano, fennel seeds, and bay leaves. Add salt and pepper. Reduce heat and simmer for about 5 minutes.

Step 5

Return the browned meatballs to the skillet. Cover and simmer until meatballs are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).