Recipe

FOR THE MEATBALLS:

1 pound of ground bison

1 pound of ground beef 80/20 ratio ( I used grass fed beef)

1 cup of half and half

4 whole wheat slices of bread, tops removed

1 onion

1 tablespoon fresh garlic

1 cup grated parmesan cheese

1/2 cup Italian parsley, minced

1 teaspoon salt

1 teaspoon black pepper

2 ounces, chopped pancetta

2 large egg yolks

1 teaspoon dried oregano

1/2 teaspoon pepper flakes

1 teaspoon Italian seasoning

FOR THE MEAT SAUCE:

1/2 pound of meat ball mix from above

3 tablespoons tomato paste

2 cups tomato puree

4 cups crushed tomatoes

2 teaspoon dry red wine

1 teaspoon salt

1 teaspoon black pepper

3 tablespoon parmesan cheese

2 tablespoon sugar

1 teaspoon Italian seasoning

4 large fresh basil leaves

Directions

Directions For the Meatballs:

Cut the bread slices into 1 inch cubes. Soak the bread pieces in the half and half milk for 10 minutes.

After 10 minutes, using a fork, mash the bread and milk together to make sure its fully soaked.

Add this to a large bowl along with everything else under the meat balls ingredients besides the meats.

Using your fingers mix everything together really well. Add in the bison and the beef and combine. Form the meat into golf sized meatballs. Or whatever size you prefer.

Set aside the meat from two of the formed meat balls for the sauce. The rest place on a baking sheet.

Place the oven on BROIL. Set the oven rack on the middle shelf of the oven.

Place the meatballs in the oven for 6 minutes. Move the oven shelf to the top of the oven and broil it for an additional 6 minutes. The meatballs should have a browned color on top now. Remove from the oven and set aside while you prepare the sauce.

Directions For the Meat Sauce:

Heat a skillet or sauce pan on the stove on medium heat. Add the reserved meat from the meatballs above. Brown the meat and allow to cook for 6 minutes.

Add in the tomato paste, tomato sauce and crushed tomatoes. Mix to combine. Turn the heat to low to avoid spatter.

Add the rest of the ingredients and cook for an additional 10 minutes on low.

Break out your crockpot. Place It on low.

Add a layer of sauce on the bottom of the crockpot. Add in the meatballs and pour the rest of the sauce over it.

Cover and allow to cook on low for about an hour more.

Serve over a bed of delicious pasta and breadstix. Garnish with additional chopped basil.

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