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Buffalo Meatballs
Prep Time:
20
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
Servings
Author:
Nick Evans
Delicious roasted meatballs made with ground buffalo. Skip the red sauce and try these out!
Equipment
Mini Muffin Pan
Ingredients
1
pound
ground buffalo
4
ounces
about ½ Cup frozen spinach, thawed and drained
½
Cup
Parmesan cheese
,
grated
1
large egg
¼
Cup
bread crumbs
,
plus more for coating meatballs
1
Tablespoon
fresh basil
1
Tablespoon
fresh parsley
1
Teaspoon
garlic powder
½
Teaspoon
red pepper flakes
Pinch
of salt and pepper
Instructions
Thaw spinach and press out as much moisture as possible with a few paper towels.
Chop spinach and fresh herbs very finely.
Mix ground buffalo and other ingredients in a large bowl. This can be done in advance.
Form meatballs with 1½-2 ounces of meat. Keep the mixture nice and light.
Once the meatball is formed, toss it around in bread crumbs until completely covered.
Set meatballs in a mini muffin tin (or on a sheet pan if you don’t have one)
Bake at 400 degrees for 25 minutes. Turn once halfway through.
Serve meatballs over buttered noodles with Parmesan cheese and parsley.
Notes
Very adapted from an
Alton Brown recipe
.
Nutrition
Serving:
3
Meatballs
|
Calories:
119
kcal
|
Carbohydrates:
2
g
|
Protein:
10
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.002
g
|
Cholesterol:
43
mg
|
Sodium:
122
mg
|
Potassium:
169
mg
|
Fiber:
0.4
g
|
Sugar:
0.3
g
|
Vitamin A:
1222
IU
|
Vitamin C:
1
mg
|
Calcium:
73
mg
|
Iron:
1
mg