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If you’ve yet to venture off into the world of bison and buffalo, this could be the perfect opportunity for you to give it a try.
It is similar to beef, but it’s leaner and has a deeper, meatier, richer flavor, which is exactly why it pairs so well with the rich flavor of earthy, umami, porcini mushrooms.
In this video, I sell this meal as a quick weeknight staple, but if you really want to save time during the week, make them on the weekend and then simply reheat them during the week. They also make a great lunch – I love serving them sliced up on some ezekiel bread with a sprinkle of shredded mozzarella – hello, meatball parmesan!
Serve them with traditional pasta or over some spaghetti squash like I’ve done here. Either way, they promise to quickly become a new weeknight favorite.
And if you are interested in bison/buffalo recipes, here are a few others I’ve shared in the past:
Have you tried bison or buffalo meat before? If so, how do you like to prepare it? Would love to hear your thoughts down in the comments below!
Clean Eating Bison Porcini Mushrooms
- 1/2 cup dried porcini mushrooms soaked in 1-cup hot water
- 1 lb. ground bison
- 1 egg
- 3-4 cloves minced garlic
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese
- 1/4 cup fresh chopped parsley
- Salt and pepper to taste
- 16 ounces tomato sauce
- Soak the mushrooms in 1 cup of hot water for about 15 minutes or until tender. Drain the mushrooms, reserving the water they soaked in, and chop them up until they are nice and fine.
- Pre heat the oven to 400.
- To a large bowl, add bison, mushrooms, egg, garlic, breadcrumbs, Parmesan cheese, parsley, salt and pepper. Using your hands, mix everything together until well combined.
- Line a rimmed baking sheet with a silpat mat or parchment paper and then grab about 1 tbsp. of the meat mixture and roll it in between your palms until you have a little ball the size of a golf ball. Place it on the baking sheet and then continue with the rest of the meat until you have 20 meatballs.
- Pop the meatballs in the oven for about 20 minutes or until just cooked through.
- In the meantime, heat 4-cups of your favorite tomato sauce in a medium pot and add in cup of the reserved liquid from the porcini mushrooms. Let it all come to a boil and then simmer until the meatballs are ready.
- Toss the meatballs into the sauce and serve with your favorite pasta or spaghetti squash.
- Makes 4-6 servings.