Mozzarella Stuffed Bison Meatballs

Mozzarella Stuffed Bison Meatballs

Mozzarella stuffed bison meatballs are one of life’s simple pleasures.

So much flavor in one little bundle and it couldn’t have come at a perfect time.

Some major Spring breakup is happening here in Montana. I see my grass, it’s warming up, it’s raining, did I mention I see my grass?!! It’s a rainy Spring day so naturally meatballs were necessary.

I also officially finished painting/touching up my cabinets and island so celebrating was in order. With meatballs.

Try bison people, try it! You’ll be pleasantly surprised that it’s rich in flavor, low in fat, and high in essential nutrients like omega 3, zinc, iron, B6. I sound like a poster child, but it’s really really good. We’re not big red meat eaters anyways but it’s definitely better than you’re good ol’ ground beef. Just give it a shot. For me.

Meatballs are stuffed with mozzarella, baked, then nestled in a flavorful red sauce. Simple sauce is put together with a jar of marinara.

(I love Rao’s Homemade Marinara Sauce)

Upgraded with sauteed onions, roasted cherry tomatoes, Italian seasoning, and red pepper flake. Couldn’t be better.

Mozzarella Stuffed Bison Meatballs

 So delicious.

Wine Pairing Recomendation: We drank this with a Piedmonte, Italy Barbera.

Mozzarella Stuffed Bison Meatballs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 Servings

Ingredients

    For Bison Meatballs
  • 1 pound Ground Bison
  • 1 cup Breadcrumb
  • 1/2 cup Parmesan, grated
  • 1 whole Egg
  • 1 tablespoon Worcestershire Sauce
  • 1/2 teaspoon Kosher Salt and Ground Black Pepper
  • 1 package {8 ounces} Fresh Pearl Mozzarella
    For Red Sauce
  • 1 pint Cherry Tomatoes
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1 whole Onion, chopped
  • 3-4 cloves Garlic, minced
  • 1 tablespoon Italian Seasoning
  • 1/4 teaspoon Red Pepper Flake
  • 1 jar {24 ounces} Marinara
  • Parmesan, grated for serving
  • Parsley, chopped for garnish

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Make the sauce first, the longer you let it simmer while you make the meatballs the better it'll be.
  3. Place cherry tomatoes on a sheet pan and drizzle with olive oil, season with salt and pepper and roast in the preheated oven for 15 minutes. In a large heavy bottomed pot heat olive oil and butter over medium heat. Add the chopped onion and saute until tender and slightly brown, about 6-7 minutes. Add the garlic, Italian seasoning, and red pepper flake, cook until fragrant, about 30 seconds. Add in the jar of marinara, stir to combine. Once cherry tomatoes are roasted add them directly into the sauce. Stir and simmer on low while you're preparing the meatballs.
  4. Spray a large sheet pan with nonstick cooking spray.
  5. In a large bowl, combine bison, breadcrumb, parmesan, egg, worcestershire and salt and pepper. Mix until just combined. If you're not using your hands, get in there, do it the Italian way.
  6. Form mixture into small palm sized balls and create a divot in the middle with your thumb. Stuff with 2 pearl mozzarella balls and form meatball around the mozzarella making sure to cover the mozzarella completely.
  7. Space meatballs evenly on the greased sheet pan and bake for 15 minutes. You don't want to overcook your meatballs because you'll finish them in the sauce. Once cooked remove the meatballs from the oven and place in the sauce. Stir to coat the meatballs. Allow to simmer in the sauce for 5 minutes until meatballs are completely cooked through.
  8. Serve with your favorite pasta, plenty of grated parmesan and garnish with parsley.
https://dashofsavory.com/mozzarella-stuffed-bison-meatballs/

So easy and so comforting. Perfect for these rainy Spring evenings.

Just don’t forget the wine!

Mozzarella Stuffed Bison Meatballs

Savor and Enjoy!



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