Baked Bison Meatballs with Mushroom Shallot Sauce

Tuesday, December 4, 2012

Bison Meatballs

Mushroom Shallot Sauce
I don't know why but I have never made meatballs before. This was my first time and of course it's so me to gi for a more exotic meat. Got the recipe from a friend. Made a few modification based on what I had on hard and voila!!! These were super easy and definitely critique approved!

On a whim, also decided to make some mushroom sauce.

Ingredients for the meatballs:
10 ounces ground bison
1 tbsp steak sauce (I used Peter Lugers)
Whole Wheat Panko (Ian's), about 1/2 cup
Chopped finely shallot
1/4 cup milk
1/2 tsp oregano
1 tsp italian seasoning
Dash of garlic powder
2 tbs grated parmesan cheese
Dash of salt

Preheat oven to 400 degrees. I used my Breville Smart Oven to bake these. My newest kitchen purchase that I am in love with.
Mix beef in a large bowl with all the ingredients and mix well. Form 1 1/2 inch meatballs (bigger ok but make them even size and allow extra time for cooking). Place onto backing sheet covered in oil spray. 
Bake till no longer pink in center, about 20 minutes. Turn over half way through.
Meatballs prior to being baked

For Mushroom Sauce:

One pack of white mushrooms chopped
One shallot chopped
1/4 cup white wine
1/3 cup chicken broth
Thyme (optional)
1 tbs flour (I use whole wheat)
3 tbs water
1 tbsp oil (I use grape)
Salt and pepper to taste

Saute shallots in oil till they start to soften. Add mushrooms, cook about 5 minutes till they start to shirk. Add broth, wine and thyme if using. 
In a small bowl, mix flour with water into a paste. Add to skillet. Simmer about 2 minutes till starts to thicken. I served this over meatballs but would also be good over pasta or mashed potatoes. 

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