Tuesday, February 10, 2009

Big Shot Buffalo Meatballs


A recent class project on prairie animals gave Boogie a hankering for buffalo. So a'huntin we went and wound up finding a pound of prey at Whole Foods. Boogie was on a mission - he had created his own recipe, gave it a name and was ready to cook.

Since he's still just a kid and kind of little, I supervised his use of the food processor (he made the bread crumbs fresh), the oven and the stove closely, but I pretty much let him loose to do his thing. He did very well handling the ingredients and tools, chopping the mushrooms, grating the cheese, measuring the herbs and spices (I did separate the egg for him, though), and even smooshing it all together and forming the balls.

The end result was well worth the effort and this dish will wind up in a regular rotation at our house.

Big Shot Buffalo Meatballs
An original Boogie recipe

Ingredients:
1 pound Ground Buffalo meat
1 Egg
1 Egg White
1/2 Cup grated Parrano cheese
1/2 cup fresh Bread Crumbs
1 teaspoon coarse sea salt
1 teaspoon fresh ground pepper
1 teaspoon Marjoram
2 portobella mushrooms, 1 chopped fine, 1 medium diced
1 jar Heinz Brown Gravy (12 ounce)
1/2 pound wide egg noodles

Method:
1) Preheat oven to 350F
2) Cut one mushroom int o a medium dice.
3) Put gravy into a small saucepan. Add medium diced mushrooms. Place on burner on simmer an partially cover. Be sure to stir the gravy occasionally.
4) Chop the other mushroom fine.
5) In a large bowl, mix the fine chopped mushrooms, cheese, bread crumbs, salt, pepper, marjoram, eggs, and meat. Blend well by mixing with your hands.
6) Line a baking sheet with foil. Spray the foil with vegetable cooking spray.
7) Form meatballs from the meat mixture that are about 1 to 1 1/2 inches around & place them on the baking sheet. Leave some space between each meatball.
8) Put the baking sheet in the oven and bake for about 20 minutes.
9) Prepare the egg noodles according to the package instructions. Drain them well when they're done.
10) Remove the meatballs from the oven.
11) In a clean large bowl, add the gravy to the noodles.
12) Serve by putting the noodles and gravy on a plate and topping them with several meatballs.

Enjoy,
Lorence

3 comments:

ctstockula said...

Aaaaany excuse for parrano, eh? BSBMs look tasty!

Anonymous said...

I was looking for a buffalo meatball recipe and came across this and ended up making it for dinner tonight. It was so good and I finally was able to use up the jar of gravy in my fridge. :) I added onion and processed it and mushroom together with the bread crumb after I made the bread crumb. Thank you!

Lorence, Columbus, Ohio said...

I'm glad you enjoyed it! My son developed that recipe when he was just 8, and we have it every now and then (pretty much when ever HE feels like cooking!).