I was just going to swap ground buffalo for ground beef in my standard meatball recipe. Thanks to my 3 year old son helping me in the kitchen though, we accidentally came up with a whole new recipe. You can also check out his other addition in the kitchen, Roasted Brussel sprouts and apples , or my husband’s awesome Bacon Buffalo Cheese Burger with Pesto Mayo .
My standard meatball recipe has 1/3 cup of shredded Parmesan cheese. Since I’m a feen for Parmesan we ALWAYS have it stocked in the fridge. I didn’t notice we were out until we were too far into the prep process to do anything about it. This started a domino effect. While I was turned around looking for the Parmesan, my son flawlessly cracked an egg in the mixing bowl. Since the recipe I usually use doesn’t call for an egg, the mixture was too moist to form into balls. I then discovered we were also out of breadcrumbs. So we added oats instead.We had even just been to the store! We are bad at grocery lists . . .
Buffalo is lean, and it can be easy to overcook. To try to remedy that I decided to use the crock pot thinking the lower and slower cooking might help. The meatballs turned out completely delicious. We served them with spaghetti and chunky marinara sauce.
In the end everything worked out, and now I have this great new recipe to share with you. Or I should say, Lincoln and I have this great new recipe to share with you.
1 lb ground buffalo meat
½ tsp salt
¼ cup diced onion
½ tsp garlic salt
1 ½ tsp Italian seasoning
1 ½ TBS Worcestershire sauce
1/3 cup milk
½ cup dry oats
Mix all ingredients in large mixing bowl until blended.
Form into 1 inch meatballs.
Spray the bottom of your crock pot with non-stick spray.
Cook on high for 1 ½ hours or until cooked through.