Meatballs
Yield: 46 meatballs (2 tbsp)
Total Time: 50m – 4h 30m
(dependent on whether they are cooked immediately or stored in the freezer)
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Ingredients
- 453g ground bison
- 435g ground pork sausage
- 75g red onion, finely diced
- 15g garlic, pressed
- 120g panko
- 75g parmesan cheese, finely grated
- 75mL heavy cream
- 1 tbsp Italian seasoning
- 2 tsp Worcestershire sauce
- 1 tsp ponzu sauce
- 1 tsp sea salt, fine grain
- ½ tsp ground pepper
- 2 Large Grade A eggs
Instructions
Step 1: Gather all of the ingredients for the meatballs.
Step 2: Measure the panko.
Step 3: Add the heavy cream to the panko, stir to combine, and let sit 5 mins.
Step 4: Measure and add the parmesan cheese. Set aside.
Step 5: Press the garlic. I use this garlic press, it is amazing!
Step 6: Measure the garlic and add to bowl.
Step 7: Finely dice and measure the red onion, add to the bowl.
Step 8: Add meat, Worcestershire, ponzu, sea salt, ground pepper, and Italian seasoning.
Step 9: Add the eggs to the bowl. Time to get messy!
Step 9: Using clean hands, combine all ingredients until the mixture is uniform (being careful not to over mix). Set aside.
Line two cookie sheets with parchment paper. Set aside.
Step 9: Use a medium sized cookie scoop to get the right amount of meat and then gently roll into a ball before adding to the cookie sheets. Leave space between the meatballs. The scoop I linked works very well.
Baking from thawed
Step 1: Preheat the oven to 425°F.
Step 2: Bake for 8 mins, remove from oven and flip.
Step 3: Bake an additional 8 mins and let rest 5 mins.
Baking from frozen
Step 1: Preheat the oven to 350°F.
Step 2: Bake for 15 mins, remove from oven and flip.
Step 3: Bake an additional 15 mins and let rest 5 mins.
If freezing for storage
Step 1: Put the cookie sheet(s) in a freezer for 4 hrs.
Step 2: Remove the meatballs from the cookie sheet and store in freezer bag for up to 2 months.