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After thawing ground buffalo for burgers, I realized I was hardly in the mood for that for dinner. So I thought I'd experiment making meatballs. No recipe, just some experience with rolling meatballs at a local Italian deli in high school.

Use with spaghetti or subs. We like open faced subs, with cheese on top and the bread toasted.


  • 1lb ground buffalo
  • 1 ounce hot breakfast sausage
  • 1 hamburger bun, soaked in milk
  • 3 garlic cloves, minced
  • 6 or 7 basil leaves, chopped
  • a couple shakes dry parsley
  • 1 egg
  • 1/4 cup parmesan cheese
  • salt
  • pepper
  • 1 can tomatoe sauce (or your own marinara sauce)
  • olive oil for browning and a little to coat hands while rolling.
  • Fresh mozzarella balls (optional), cut to fit inside the meatball after they are rolled. (bigger ball, bigger piece of cheese)


  • Combine all ingredients, except mozzarella and tomatoe sauce.
  • Mix with fingers until fully combined.
  • Put a little olive oil on one hand and roll balls to desired size.
  • I roll into approximately golf ball size, pushing a piece of cheese in the middle and rolling to cover it.
  • Brown in olive oil, approx 1 minute per side.
  • Pour one can of tomato sauce or your personal marinara preference.
  • Simmer 30 minutes until meatballs are cooked and still moist.

Categories: Main Dish  Stove  Wild Game 
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