Ingredients:

  • 1 pound (454g) ground bison
  • 1/2 cup (50g) breadcrumbs (Italian seasoned preferred)
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for browning)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1/2 cup (120ml) water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a bit of kick)
  • 1 tablespoon granulated sugar
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine ground bison, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until just combined (don't overmix!).
  2. Roll the mixture into approximately 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides (about 5-7 minutes total). They don't need to be cooked through at this point.
  4. In the same skillet (or a Dutch oven), combine crushed tomatoes, tomato sauce, water, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer.
  5. Gently place the browned meatballs into the simmering sauce. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The sauce should thicken, and the meatballs should be cooked through (internal temperature of 160°F/71°C).
  6. Serve hot, garnished with fresh parsley or grated Parmesan cheese, if desired.