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.
Spring is here in Montana. I see my grass, it’s warming up, it’s raining, did I mention I see my grass?!! So on this rainy Spring day meatballs are necessary. I also finished painting my cabinets and island so celebrating was in order.
Celebrating with meatballs.
Bison is super versatile in my house. I use it in my spaghetti sauce, for burgers, and really I substitute for bison whenever a recipe calls for beef.
Give bison a chance to be great. 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 your ground beef.
These meatballs are stuffed with mozzarella, baked, then nestled in a flavorful red sauce. This is a semi-homemade sauce, put together with a jar of marinara. I used Raos Homemade Marinara Sauce. The store bought sauce is upgraded with sauteed onions, roasted cherry tomatoes, Italian seasoning, and red pepper flake. So good.
Wine Pairing Recomendation: We drank this with a Barbera d’Asti from Italy.
Mozzarella Stuffed Bison Meatballs
Ingredients
- 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
- 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
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Make the sauce first, the longer you let it simmer while you make the meatballs the better it’ll be.
- Step 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.
- Step 4 Spray a large sheet pan with nonstick cooking spray.
- Step 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.
- Step 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.
- Step 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.
- Step 8 Serve with your favorite pasta, plenty of grated parmesan and garnish with parsley.
Savor and Enjoy!
These were yummy!
These were the best meatballs I’ve ever had anywhere! Thank you for the recipe.
Hi Margy,
Thank you so much, I’m so glad you enjoyed! Cheers!