Ingredients:

1 lb ground bison
1 egg, slightly beaten
½ c Gorgonzola cheese
¼ c dried bread crumbs
2 Tab chopped onion
1 Tab grated Parmesan cheese
1 ½ tsp ketchup
½ tsp Italian seasoning½ tsp dried basil
pepper
1 bottle dry white wine

Directions:

Combine all ingredients except the wine.
Shape into 1 inch balls.
Place balls in a single layer on an ungreased baking sheet.
Bake 350° for 10 – 15 minutes.|
Drain and let stand.
Place meatballs in a chaffing dish on low setting.
Here comes the complicated part – pour half a bottle of dry white wine over the meatballs to keep them moist, and pour yourself a glass or two with the leftover wine.
Serve and look like a gourmet genius.

Serves: 4 dozen pieces

Source: Meatballs – Carmen Creek Gourmet Meats, Calgary, Canada, Sauce – Maddy Kelly, Domicile Interiors, Calgary

Villa Park Women’s League – GOURMET – March, 2013