Meatballs are a staple in a variety of cusines , but the Italian version always springs to mind first , draped in a zesty tomato basil sauce and topped with freshly gated parmesan cheese . Cook up some pasta , and you are ready to eat . This is a homestyle , ” sunday ‘ type dinner in our home , simple , rustic and so satisfying . These are baked and not fried as we like to keep fat to a minimum . Please remember buffalo meat is naturally very low in fat so do not overbake them or they will be dry.
Photograph by Rahul Mahtani
1 lb ground Bison ( Buffalo meat )
2 large eggs , beaten
1 cup fresh bread crumbs
1 small bunch fresh flat leaf parsley , finely chopped
1/4 cup chopped fresh basil leaves
1 small spanish onion , finely chopped
5 garlic cloves , minced
1 tbs heavy cream
1 cup freshly grated parmigiano reggiano cheese
salt and black pepper , to taste
1/4 tsp red pepper flakes ( optional )
Preheat oven to 350*F . Spray a foil lined baking tray with olive oil or Pam cooking spray .
Mix all the ingredients together in a mixing bowl . Do not squeeze , keep the mixture well mixed but not tight . Form teaspoonfuls of meat mixture into meatballs and place them on the prepared baking tray.
Bake till just cooked through , about 20 minutes .