by Londonfoodieny
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my 7 recipes »
A&M's Testing Notes:
Expand CollapseLondonfoodieny's Notes:
ExpandOlive oil Ask a question about this ingredient
1 large onion, peeled and finely chopped Ask a question about this ingredient
1 large garlic clove, peeled and finely chopped Ask a question about this ingredient
28 ounces can whole San Marzano tomatoes Ask a question about this ingredient
small bunches fresh basil, thin stalks chopped, leaves picked and reserved Ask a question about this ingredient
8 ounces Cremini mushrooms, finely chopped Ask a question about this ingredient
1 pound ground buffalo meat (bison) Ask a question about this ingredient
1/4 cup freshly chopped parsley Ask a question about this ingredient
1 large egg Ask a question about this ingredient
3 ounces feta cheese, broken into pea-sized cubes Ask a question about this ingredient
1 pinch ground cumin Ask a question about this ingredient
1 pinch ground corinander Ask a question about this ingredient
1/2 lemon zest Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
Heat the oven to 425F (400F convection) In a medium-sized deep frying pan heat 1 Tbsp olive oil over a medium-high heat. Add the onion and cook until softened, without coloring about 5-10 minutes. Add the garlic and chopped basil stalks and cook for a further 1 minute.
Ask a question about this stepTransfer half of the onions/garlic to a large bowl. To the remaining onions/garlic in the pan, add the San Marzano tomatoes and a 1/3 can full of water. Bring to a boil and let gently simmer for about 15-20 minutes until thickened. At this point you can blend or keep chunky. Season to taste.
Ask a question about this stepMeanwhile, In a new large frying pan, heat a drop or two of olive oil over a high heat. Sauté the mushrooms until lightly golden and softened (about 2-3 minutes). Add to the bowl of onions/garlic and allow to cool.
Ask a question about this stepTo the cooled onions/garlic/mushrooms add the remaining ingredients and use your hands to gently but thoroughly mix together. Form into 16 balls about the size of golf balls. The mixture is quite wet but don’t squeeze too hard together or the meatballs will be tough. Place onto a baking tray (either greased or lined with bake-o-glide).
Ask a question about this stepBake in the oven for about 20 minutes, or until lightly golden. (check after 15 minutes, times will vary depending on oven temp) If you know that your oven is cool, cook at a higher temp. Serve with pasta, salad, bread…you name it. Top with some of the tomato sauce, drizzle with a little bit of olive oil and if you have the basil scatter with a few torn leaves to serve.
Ask a question about this stepJust wanted to say that these meatballs were scrumptious! The combination of seasonings with feta and mushrooms makes them delightfully different.
I think you and I are the only ones on food52 that appreciate buffalo. Please check out my meatloaf recipe using bison to give you additional ideas! in the meantime, I'm testing your meatballs for an EP; looking forward to them...
Just did a search and realized a few, very few, additional fans of buffalo on food52.
I used to get it all the time when I lived in New York, from a great farmer who sold at Union Square Greenmarket. It's a bit harder to find now that I'm in RI, and as with any proteins I buy, I want to be sure I'm supporting a producer who is raising the animal in a sustainable and humane fashion. So add me to the list of bison/buffalo lovers - I'd love to cook and eat it more often!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I'm a fan of any well grown meat. We got this buffalo from Tall Grass Buffalo. The actual transaction was kind of a hassle, but the meat is good. So far we have made this dish (which is cooking right this moment) we also made an eggplant moussaka, which was delicious.
We tried locally grown goat, but the meat just wasn't as good.