Tomato-Simmered Lemon and Oregano-Scented Bison Meatballs
Prep time: 
Cook time: 
Total time: 
Yield: 8 main course servings or 12 appetizer servings
  • 2 slices (65 g) sandwich bread, torn small
  • ½ cup (120 ml) milk
  • 4 cups (950 ml) chunky-style marinara sauce (homemade or store-bought)
  • 1-2 cups (235-475 ml) boiling water
  • 1¾ lbs (795 g) ground bison meat
  • 1 small-medium onion, grated
  • 2 large cloves garlic, crushed
  • 1 large egg
  • 2 teaspoons Worcestershire sauce
  • 1½ tablespoons minced fresh oregano
  • 1½ teaspoons fresh lemon zest
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  1. Add the torn bread to a small bowl and top with the milk; let it soak for 10 minutes so the bread can absorb the liquid.
  2. Add the marinara sauce and 1 cup of water to a large saucepan over medium heat; cover the saucepan and bring to a simmer.
  3. Meanwhile, add the bread/milk mixture, meat, onion, garlic, egg, Worcestershire, oregano, lemon zest, salt, and black pepper and mix with your hands to combine, being careful not to over-mix.
  4. Roll the meat mixture into balls (I made mine about 1½ to 2 tablespoons each). Once all the balls are rolled, place them in the simmering sauce, adding more water as necessary to make sure all the meatballs are covered.
  5. Simmer the meatballs until fully cooked, about 20 minutes. (Don’t stir until toward the end, and when you do, be careful not to break up the meatballs.)
  6. Serve the meatballs as an appetizer, or tossed with pasta as a main course. You could also use them to make meatball sandwiches. (If you want to thicken up the sauce, remove the meatballs with a slotted spoon once they’re done cooking. Simmer the sauce uncovered until thickened, stirring frequently.)
Recipe by An Edible Mosaic™ at