Made from our tender ground bison, these moist meatballs are flavored with ground pepper and basil - and smothered in a sweet and zesty red sauce. Simple to make, with the one-of-a-kind flavor of a local Italian eatery.

• 2 cloves garlic. minced
• 1 medium onion, chopped
• 2-1/2 Tbs. olive oil
• 14 ounces canned diced tomatoes
• 3 ounces tomato paste
• 1-1/2 tsp. salt, divided
• 1-1/2 tsp. sugar
• 1/2 tsp. dried oregano
• 1 tsp. black pepper, divided
• 1 lb. ground bison
• 1/2 lb. onions, diced fine
• 1/2 cup breadcrumbs
• 1 tsp. dried basil
• 1/2 tsp. Worcestershire sauce

Created by: Chef Forrest D. Waldo, II C.E.C.

Italian Red Sauce Sauté onions and garlic in olive oil in a 4-5 qt. heavy-bottomed sauce pan over medium heat. Stir often and cook until translucent and soft. Add all tomato products including juice. Lower heat to simmer.

Add 2 teaspoons of salt and pepper, the dried oregano and sugar and stir often over low heat. Cook about 1- 1 1/2 hours, to help sauce develop flavor.

Bison Meatballs Meanwhile make the meatballs by pre-heating oven to 350°F. In a large bowl, combine the ground bison meat, finely diced onion, breadcrumbs, 1 teaspoon salt and pepper, 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. Bake in oven 15 minutes, or until done.

Prepare the desired servings of your favorite pasta according to the manufactures instructions, and enjoy with the Bison Meatballs and Italian Red Sauce. Makes about 32 meatballs and 2 quarts of sauce.

Per serving: calories 479, fat 26.8g, 50% calories from fat, cholesterol 94mg, protein 31.5g, carbohydrates 28.8g, fiber 4.1g, sugar 9.8g, sodium 755mg, diet points 11.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 0.7, Lean meat: 4.0, Fat: 1.7, Sugar: 0.3, Very lean meat protein: 0.0

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