Bison Meatballs (Quasi) Marinara

winter-in-calgaryFor a lack of better name, I call these bison meatballs marinara. But the sauce I use is a bit different from the meaballs marinara sauce. If in Calgary, you can buy a small bag of minced bison meat from Sunworks farm at the Farmers’ Market – it’s around $6 and it’s good for 3-4 portions. You’ll also need: 1 onion, 3-4 white mushrooms,  1 can tomato sauce or diced tomatoes, 1 carrot (optional), 2-3 garlic cloves, oil, 1 egg, cooking (red) wine and dry spices (like parsley, basil, oregon, thyme).


1. Prepare the meat: put it in a big bowl and mix it with a bit of red wine, 1 tablespoon oil, 2-3 garlic cloves (finely minced), 1 egg and spices. Let it stand in the fridge for anything between 30 minutes – 24 hours.

2. You’ll first fry the meatballs: in a frying pan, put enough oil to cover the whole pan. Take small pieces of the minced meat with your hands, and roll them into meatballs. In a plate, have some white flour and roll the meatballs in it, just enough to coat them.

3. Fry the meatballs for some 5-10 minutes. Turn them around to avoid burning them. Drain them of the extra oil, and put them on a plate.

4. In a different pot, put a bit of oil and fry the finely chopped onion for 1-2 minutes.

5. Add the sliced mushrooms, and stir for a couple of minutes.

6. Add tomato sauce and/or diced tomatoes and a bit of (red) cooking wine. Add salt, pepper and, when boiling, add the spices. Optional: add the finely grated carrot for extra taste.

7. Put the meatballs into the boiling sauce. If the sauce doesn’t cover the meatballs completely, add more water.

8. Let it boil for 5-10 minutes (medium to low heat).

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