Cristina’s “Italian Meatballs”

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  • 1. Bison or grass fed beef weighed at 3.5oz
  • 2. 1 slice of WASA bread (sourdough).
  • 3. Garlic powder
  • 4. Onion powder ( NOT THE SALT)
  • 5.Oregano
  • 6.Parsely
  1. Bison meat needs to be weighed at 3.5 raw
  2. One Wasa slice bread. (You’re allowed 2 per day but you only need 1 for this. It will be plenty, plus it helps with making it fuller.) Take the slice and grind it into little pieces. To save time, I used a food processor.
  3. (This step may seem odd but when making traditional Italian meatballs you typically use bread and then soak in water) But in this case, pour the “breadcrumbs” into a small bowl, and then put VERY little water in it. It needs to be a paste consistency.
  4. Add the meat along with the seasoning above OR of your liking, (for example Stacey Hawkins seasoning), and blend with your hands WELL. Well enough that all seasoning and bread paste is mixed in.
  5. Start to make your meatballs but be sure to make them SMALL. When doing this I was able to make 9 meatballs.
  6. You will need a pan with a little cooking spray. Works best in a non-stick skillet. And cook LOW. You don’t want to cook the little guys fast because they will burn.
  7. Once cooked until brown, you’re done! ENJOY!!! ***You don’t have to, but I had these with zucchini noodles. You can have any vegetable of your choice***

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  1. Jeanne Solitario says

    I come from a true Italian family, where every Sunday is sauce and meatballs. I tried this recipe and was shocked at how great they came out. It allowed me to eat what my family was eating this past Sunday. great RECIPE.