Italian Meatballs

Tiny balls of buffalo meat.

The farmer's markets have returned! Which means I should probably use up the ground buffalo I bought last fall in order to buy fresh. Having exhausted CCO on my favorite recipe for ground meat, we decided to make meatballs instead.

Eat Rating: Good. The buffalo makes them nice and savory.
Difficulty: Easy. No fancy instruments, just get your hands dirty

Adapted from Christie's Corner, "Italian Meatballs"

1/2 cup bread crumbs
1/2 cup skim milk
1 lb ground buffalo
1 onion, finely chopped
2 cloves of garlic, crushed
1 egg yolk
1/4 cup fresh oregano, finely chopped (LN: I subbed 1 tbsp dried oregano)
1/2 cup grated Parmesan
1/8 tsp nutmeg

Preheat oven to 350 degrees.

In a small bowl, combine the bread crumbs and milk. Set aside.

In a medium-sized bowl, mix the buffalo, onion, garlic and egg with your hands until well mixed. Add the oregano and milk/bread, and mix again until combined through-out. Add the parmesan and nutmeg. Break off small clumps of meat and roll into balls. You can get up to 48 bite-sized meatballs. (I got more like 25)

Set out the meatballs on a cookie sheet and cook for 20 minutes.

Add the meatballs to the sauce and mix with pasta, or cool and then freeze to use later.

My hands.