Bison meatballs

1 whole egg

2 Tbsp Italian herb seasoning

1/2 tsp garlic powder

pinch of salt and pepper, to taste

1/4 C panko bread crumbs

1/4 C parmesan finely shredded

1/8 C onion finely diced

1/4 C bell pepper finely diced

1 pound ground bison

Preheat an oven to 400 F.

Crack the fresh egg in a medium bowl. I do this step first to make it easier to remove any broken shell. Slightly beat the egg. Add the seasonings, bread crumbs, parmesan cheese, onion and bell pepper. Stir together. Add the bison. Combine the ingredients and form into small meatballs (1-2 inches) and set onto a lined (or sprayed with oil) baking tray. For this step I put on a pair of disposable gloves and use my hands as it gets everything fully incorporated and makes clean up easier.

Baked until fully cooked, about 20 minutes.

Makes about 12 meatballs.

C 11.9g F 14.3g P 26.9g - 291 calories per serving (3 meatballs)

Add your favorite spaghetti sauce and eat as is, or on top of a bowl of noodles.

I use a bison blend with added organ meats for additional nutritional value.