1 tbsp. vinegar (use Balsamic if you like a sharper flavor)
Good pinch of cracked black pepper
In a large bowl, add ground bison, egg, onion, parsley, bread crumbs, pepper, salt, basil and Worcestershire sauce and mix well with your hands. Form into walnut sized balls and place on an oiled cookie tray, careful not to overcrowd and let the meatballs touch.
Brown meatballs in a skillet.
Stir in tomato sauce of your choice and simmer until meatballs are cooked through.
I served with bowtie pasta and fresh cherry tomatoes.
I cooked with bison, not because it’s healthier than beef, but because I’ve never cooked with it. When I was searching for recipes to use with bison meat, I found that any recipe that you would normally cook with beef you could substitute with bison. However, I found bison meat is less flavorful than beef so you should compensate with more spices and a good sauce.