Happy Friday Everyone!
This has been a week of comfort foods. When the weather is so rainy and gloomy, there is nothing better than a home-cooked comfort meal. Comfort foods are different for everyone. Anywhere from mashed potatoes, mac n cheese, a big bowl of beef stew; all of which are delicious. My personal favorite is a giant bowl of pasta, sauce, and meatballs.
There are only a few select foods I do not like. Most of which I do eat anyways because they are good for me. Alexa is a little more picky than me when it comes to food and trying new foods. She prefers ground turkey when we are making tacos or stuffed peppers. I prefer ground beef over ground turkey. I like both but sometimes I need meat with a little more substance to it. I suggested trying bison, which in my opinion is very similar to the taste and texture of ground beef, but is a leaner meat in calories and fat. She agreed to try it!
Now how to present this bison in a familiar way… ahh meatballs! Because who doesn’t love a good meatball with sauce. The past two weeks, I have been experimenting with different types of meatballs. I based the recipe on my one for regular old ground beef meatballs. the difference between my recipe and most other meatball recipes, is I do not use breadcrumbs. It is certainly easier to use already prepared bread crumbs, which most people always have in their pantry. I, however, prefer to just toast a couple of whole wheat slices of bread and then crumble them like breadcrumbs. Whatever you prefer is completely up to you. Also, the use of a cast iron skillet to cook the meatballs, gets you that nice crust on it. I got one for Christmas and it has changed my kitchen!
This is just part 1 of meatballs gone wild. there will be at least 2 other recipes coming soon.
Recipe: Bison meatballs
2 Servings – 10 min. prep – 20 min. cook time
1 lb ground Bison
½ C parmesean, grated
2 cloves garlic, minced
2 slices whole wheat bread
¼ chopped parsley
1 egg, large
Salt and pepper to taste
- Preheat oven to 400°F
- Toast both slices of bread until they can easily be crumbled like breadcrumbs
- Heat cast iron skillet on stove top, medium-high heat
- Mince the garlic. Add the rest of the ingredients into a bowl
- Add the crumbled toast
- Form into 2 oz balls. Should make about 8-10 of them
- Place meatballs into skillet. (Should make a lovely sizzle)
- Cook 3-4 minutes on one side. Flip the meatballs over. (A nice brown crust should’ve formed on the meatball)
- Turn off the stove top. Place the cast iron skillet in the oven
- Cook in oven for 12-15 minutes. Meatballs should be perfectly cooked
Serve with pasta or top with some sauce and a sprinkle of parmesan