This recipe originally called for venison, but we made it our own by substituting ground water buffalo meat for ground venison. Buffalo can easily be substituted for other meats like beef and bison for a more delicious flavour AND more nutrition! These meatballs are delicious served alongside some roasted winter vegetables.
Ingredients
- 2 lbs / 1 kg ground buffalo
- 2 eggs, beaten
- 1 cup / 250 ml breadcrumbs, cracker crumbs, or rolled oats
- 1 cup / 250 ml milk or broth
- ½ cup / 125 ml onion, minced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili powder or crushed hot chilis
- 1 cup / 250 ml ketchup
- ½ cup / 125 ml brown sugar
- ¼ cup / 60 ml onion, chopped
- 1 tablespoon Worcestershire sauce
Instructions
- Thoroughly mix buffalo; eggs; bread crumbs, cracker crumbs, or rolled oats; milk or broth; minced onion; 1 garlic clove; salt; pepper; chili powder or crushed hot chilis
- Form into 1 inch / 2.5 centimetre or larger balls
- Place in a shallow baking pan
- Combine remaining ingredients, and pour over meatballs
- Bake at 350º F / 180º C for 45 minutes
Fresh herb variations
- Add ¾ cup / 175 ml chopped fresh parsley, 2 tablespoons minced fresh oregano, 2 tablespoons minced fresh basil, and ¾ cup / 175 ml grated Parmesan cheese to the meat mixture
- Form into balls, place in a shallow baking pan
- Pour 1 cup / 250 ml beef broth on top
- Bake at 450º F / 230º C until meatballs at thoroughly cooked, 20 minutes.