- 1 lbs. Owl Creek Bison ground bison
- 1 slice white bread
- ¼ cup milk
- 1 egg, beaten
- 1 Tbs. yellow onion, minced
- 1 Tbs. green bell pepper, minced
- 1 clove garlic, minced
- 1 tsp. kosher salt
- ¼ tsp. black pepper, freshly ground
- Oil for cooking
In a small mixing bowl pour the ¼ cup milk over bread and let soak completely. Meanwhile, in a separate medium sized bowl combine the Owl Creek Bison ground bison with the onion, green bell pepper, garlic, salt, and black pepper. Once the bread is thoroughly soaked gently squeeze out any excess milk and add to bison mixture. Add the beaten egg and combine all thoroughly. Roll out mixture into balls pressing while rolling to ensure they do not split during cooking. We recommend rolling to a diameter of 1 inch.
Preheat oven to 400 degrees Fahrenheit. Heat a sauté pan or cast iron skillet over medium heat with ¼ inch of oil. Once pan is hot cook meatballs in small batches, turning as they begin to brown, 1 – 2 minutes per side, and continue browning on all sides. Once all sides are brown remove to a baking sheet and repeat process with remaining meatballs. After all meatballs have been browned finish cooking thoroughly in the oven for 4-5 minutes, or until little pink remains in center.
Enjoy these Owl Creek Bison classic meatballs with your favorite pasta sauce, or try out our recipe for a silky smooth pomodoro.