Bison Meatballs with Tomatoes and Herbs

Meatballs:

• 1 large egg
• ¼ cup panko bread crumbs
• 2 cloves garlic, minced
• 2 tablespoons minced fresh parsley
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon ground black pepper, or to taste
• 1 pound ground bison
• 1 tablespoon olive oil

Tomatoes:

• 1 tablespoon olive oil
• ½ medium onion, minced 
• 3 cloves garlic, minced
• 1 (14.5 ounces) can of fire-roasted diced tomatoes, with juice
• 2 teaspoons minced fresh oregano
• ½ teaspoon fennel seeds
• 2 large bay leaves
• ½ teaspoon kosher salt, or to taste
• ½ teaspoon ground black pepper, or to taste

Step 1

Prepare meatballs: Lightly beat egg in a medium mixing bowl. Stir in panko, garlic, fresh parsley, smoked paprika, kosher salt, and ground black pepper until combined. Add bison and mix with your hands until ingredients are evenly distributed.

Step 2

Form 24 meatballs, about 1 1/2 tablespoons each.

Step 3

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, brown 12 meatballs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining meatballs.

Step 4

Prepare tomatoes: Wipe out the skillet with a paper towel. Add 1 tablespoon fresh olive oil and heat over medium heat. Add chopped onion; cook and stir until onion starts to become translucent about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juice, oregano, fennel seeds, and bay leaves. Add salt and pepper. Reduce heat and simmer for about 5 minutes.

Step 5

Return the browned meatballs to the skillet. Cover and simmer until meatballs are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).