For this recipe, I used the famously easy Smitten Kitchen tomato sauce recipe, which I started before working on the meatballs. It takes about 45 minutes to cook, and the meatballs take only about 20 minutes including prep time, so this works out nicely.

1 lb ground bison
1 egg
1/2 cup Italian breadcrumbs
1 tsp cumin
1 tsp garlic powder
1/2 tsp freshly ground black pepper
1 Tbsp hot sauce (I used Cholula)
1 tsp olive oil
1 cup finely grated parmesan cheese, reserving a little for garnish
extra olive oil for pan

1. Preheat your oven to 325°. Grease a baking dish or oven-safe pan with olive oil.

2. Combine all ingredients in a large bowl and mix thoroughly. Rolling the mixture in your hands, separate into 8 meatballs of equal size. Place in the pan and cook for about 15 minutes, turning once near the end of cooking.

3. Serve with tomato sauce and leftover cheese.

These are great over pasta or as a main course, as pictured.

Serves 2-4.