Ultimate Bison & Chorizo Meatballs

What makes the ultimate meatball?

There are a lot of things that go into making a really good meatball, but next to taste, the most important component is texture. A lot of meatballs are chewy and tough. Or worse, they crumble. There are a couple reasons for this that we’ll go over so you can understand why the different components work.

A good meatball needs:

1. Good texture

   • Handled lightly

     • The more you physically touch your meatballs, the tougher they’re going to get

     • Over-mixing leads to crushing the proteins in the meat and mashing it all together

   • Breadcrumbs

     • Add texture and moisture to your meatballs

2. High fat content

   • High fat content keeps your meatballs moist and springy

   • An easy way to add fat is to get a fattier meat or to add in some cubed bacon fat

3. Holds together

   • Binding Agent

     • Eggs are a natural binding agent, which just means they physically hold together your meat to keep it from falling apart

   • Don’t over-mix, or it will start to fall apart again

4. Good flavour

   • You have to actually season your meatballs

   • My favourite seasoning is salt, paprika, garlic powder, various herbs, and some chopped garlic

Why Bison & Chorizo?

This is an admittedly unusual combination, but trust us! The high fat content of both meats combined with the distinct, unique flavours of both are the perfect pairing! They’re both very moist, and I think they just taste better than beef.

Meatballs are a nice treat in the middle of the week, so why not make it feel a little fancy? The bison has a gamey flavour that compliments the bold flavours of a red sauce, while the chorizo helps build up the smokiness to give you a more potent roasted tomato flavour.

Even something as simple as meatballs need to be treated with love!

Why make so many?

We usually make 2-4 lbs of meatballs at a time. This seems like a huge amount until you consider how easy it is to store them for later use. We divide our meatballs into individual portion sizes and just throw them into the freezer until we’re too tired to cook down the line.

Ultimate Bizon & Chorizo Meatballs

Simone Peironnet | 7/29/2021

• prep time: 10
  

• cook time: 15
  

• total time: 25 minutes

Servings: 20 meatballs

Ingredients:

• 1 lb Ground Bison
  

• 1 lb Ground Chorizo
  

• 2 Eggs
  

• 1/2 Cup Bread Crumbs
  

• 5 Cloves Garlic
  

• 2 Tbsp Paprika
  

• 1 Tbsp Thyme
  

• 1 Tbsp Dried Oregono
  

• 1 Tbsp Cumin
  

• 1 Tbsp Garlic Powder
  

• Pinch of Salt & Pepper
  

Serving Suggestion:

• 1 lb Pasta
  
• Red Sauce (recipe)
  

Instructions:

1. Preheat your oven to 400°F/205°C.
   
   
2. In a large bowl, combine all ingredients. Combine until just homogenous, but be careful not to overmix. Overmixing can cause your meatballs to fall apart easily and have an undesirable texture.
   
   
3. Line your baking sheet. If using a cast iron pan, lightly coat in neutral flavoured oil(cannola, veg, etc). Using an ice cream scoop or a spoon, make even balls and place on your baking sheet.
   
   
4. Bake for 15-20 minutes, or until the internal temperature is around 165°F.
   
   
5. Serve hot over tomato sauce pasta or just onto a plate for snacking. Enjoy!
   
   

Tip:

• Make a double batch and freeze them in single-portion sized container for an easy meal later down the road. If you want to defrost, move them from the freezer to the fridge in the morning and then reheat in a pan at night for your dinner.
  

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