Slow Cooked Bison Meatballs
1lb ground bison
3 cloves garlic (minced)
2 Tbsp. minced onion
1-2 Tbsp. breadcrumbs
1-2 tsp. fresh chopped parsley
1 Tbsp. chopped thyme
1-2 Tbsp. heavy cream
Marinara/tomato sauce of your choice
Salt and pepper (to taste)
Pre-heat oven to 350°F.
Mix all the ingredients together (except marinara and broth) and roll into balls.
Heat 1-2 Tbsp. oil in a cast iron skillet and cook meatballs until browned on all sides (usually takes just a few minutes).
Add enough marinara and beef broth to coat the bottom of the skillet. Place skillet in the oven and cook for 1-1.5 hours.
Periodically add a bit more marinara and broth to keep everything nice and saucy!
When the internal temp of the meatballs hits 160°F, remove from the oven.
Serve over a bed of rice with crusty bread on the side and enjoy!
If you have a baguette lying around, tear out the insides and add it to the meat mixture in the first step to help keep everything extra moist!
Gabi Williams is a food lover and registered nurse whose true passion is creating new recipes. If you want to keep up with Gabi and her latest creations, be sure to follow her on Instagram: @thetipsybite