Bison Meatballs with Tomato Fennel Sauce

A simple recipe packed with flavor and nutrition!

Meatball Ingredients:

• 1 – pound Wild Idea Premium Ground Buffalo
• 4 – tablespoons olive oil
• 1 – teaspoon salt
• 1 – teaspoon black pepper

Preparations:

1. Crumble ground meat in a bowl with 3 tablespoons olive oil, salt, and pepper. Mix thoroughly.
2. Use the remaining olive oil to oil a baking sheet. Roll meat mixture into 24 meatballs and place on the baking sheet. Broil at 500° for about 7 minutes.

Sauce Ingredients:

• 2 – tablespoons butter
• 1 – onion, halved and sliced thin
• 1 – fennel bulb, halved and sliced thin
• 2 – teaspoons crushed fennel seed
• 1 – teaspoon salt
• 1 – teaspoon black pepper
• ½ - teaspoon chili flakes
• 24 – ounces crushed tomatoes
• squeeze of lemon

Preparations:

1. In a heavy pot over medium-high heat, add butter, onion, and sliced fennel and sauté for 5 minutes before adding the dry spices.
2. Continue to sauté until vegetables are tender. Add the crushed tomatoes and stir to incorporate. Reduce heat to low and simmer for 15 minutes. Add a squeeze of fresh lemon before serving.

Other Ingredients:

• pasta or zucchini or squash noodles
• fennel fronds and fresh oregano
• grated Parmesan

To Serve: Spoon sauce over pasta of choice or zucchini or squash noodles, top with hot meatballs, and garnish with fennel fronds and oregano.

Photo Credit: Jill O'Brien