Dinner last night.
Super easy — It seems that we might actually plow through all that ground bison meat. I didn’t think I would be able to come up with anything to do with them other than bison burgers, but it looks like one of our regular (for the last three weeks or so, at least) meals is now bison balls.
The recipe is more or less the same everytime I make them, I just vary the seasonings and I generally serve them the same way everytime, too — with rice and a sauce. That’s actually kind of boring, now that I think about it. o_O;
Anyhow, The Hubbs is quite liking the meatballs, so I guess that’s all that really matters: that we like what we’re eating.
Recipe is simple and I’ve posted my first version of it here. The veggies are also seemingly becoming my go-to easy to make recipe. The recipe is basically a lazy version of ratatouille, but it’s also what I’m starting to use as the base for my roasts like the pheasant I made earlier in the week. The veggies here are actually the leftovers from that. I’ve discovered that vegetables in the grocery store are becoming somewhat gargantuan and are really too much for the two of us to eat at any one meal.
Last night’s dinner was quite tasty and for the first time in a couple of weeks, I had wheat. I’m not sure that it was necessarily a smart move on my part, but dinner just demanded a nice loaf of garlic bread to soak up the sauce and veggie juices. I have to mention, I made the bison balls and the veggies the day before and just reheated everything for dinner with a bottle of store-bought spaghetti sauce the day after. This was intentional because I had an inkling feeling on Thursday that Friday would not be a stellar day. I was teh smrt! Try as I might, I don’t think I am very good at writing recipes with measurements. Everything is just “throw into the bowl” for me and I think that most people have a pretty good idea as to how flavourful they like their food anyhow, so this shouldn’t really be much of an issue overall. The thing I find most amusing when I cook, is my garlic habit — more is better! So obviously, use your own discretion.
If I were making this the day of, to eat for dinner, I don’t think it would taste ~quite~ the same, but then I probably would change the recipe, if only minimally. Roasting off the veggies with the bison balls just seems to be a really great method of making things uber tasty and solidifying the meatballs so they won’t fall apart and disintegrate in violently burbling tomato sauce. So yes, in the scheme of things, this recipe is a bit on the fiddly side, but I think I’m okay with that.
Veggie Ragout with Bison balls.
1/2 large eggplant, cut into chunks
1/2 large zucchini, cut into chunks
1 onion, cut into chunks
garlic, lots, minced
1lb ground bison
1/4 cup parmesan cheese
rice cracker crumbs (or leftover rice
dried onion flakes
salt & pepper
Bottle of your fave spaghetti sauce
Loaf of garlic bread
Preheat oven to 450F (with the convection fan on, for my little oven).
In a large bowl, combine all the veggies with enough olive oil to coat, add seasonings and toss well.
Pour all the veggies into a pan large enough to accomodate bison balls later.
Roast veggies in oven for 15 minutes. Meanwhile, make bison balls.
In the veggie bowl, no use making more dishes, add all the ingredients and mix well with your hands.
After the veggies have had their 15 minutes, divide the meat mixture into 16 balls and gently place on the veggies.
Turn the temperature down to 350F (325F in my little oven) and roast everything for another 30 minutes.
Remove from oven, let cool to room temperature and refridgerate until needed.
When you’re ready to heat & eat, separate the bison balls from the roasted veggies.
In a large pot, heat some olive oil and the roasted veggies over medium heat.
Add a little water to the roaster to get all the tasty saucy bits that might be remaining.
Add your bottle of spaghetti sauce, swilling out the jar with some water to get the desired sauce consistency.
Let the sauce come to a burble and add your bison balls, stir gently to get them coated with sauce and leave them alone to heat through.
Meanwhile, heat your garlic bread while you’re waiting.
When your bread’s done, your meatballs should be thoroughly warmed through.
Serve in large bowls.
Enjoy the taste of bread for the first time in weeks and hope your tummy doesn’t get all angsty later.