A great variation for ground bison, but can be substituted with any ground meat successfully.
A true gourmetish meal on a tight budget.
1 lb. ground bison
1/2 tsp. salt, plus more to taste
1/4 tsp. fresh cracked black pepper, plus more to taste
2 Tbsp. olive oil (more if needed)
2 cups sliced mushrooms
1 onion, sliced (about 1 ¼ cup)
4 Tbsp. bread crumbs
1 cup beef broth
½ tsp. Worcestershire
1 cup milk
1/4 cup sour cream
Salt and pepper to taste
Parsley, minced (optional)
In a bowl combine the first three ingredients. Mix with hands until well combined. Roll into desired size meatballs.
Heat 2 tablespoons olive oil in a large pan over medium heat. Fry meatballs in batches until all are browned, but not cooked through. Set aside. The meatballs will finish cooking in the sauce.
Reserve pan drippings. Add more olive oil if necessary. Add sliced onion and mushrooms to the pan. Cook 5-7 minutes or until browned.
Sprinkle 3 tablespoons Plantation Breader over the top of the onion/mushroom mixture and cook 1 minute. Add beef broth into the pan Scrape up flavor bits from the bottom. Whisk in the milk and sour cream. Bring to a boil. Season with salt and pepper, if necessary. Reduce heat to low. Return meatballs and any collected juices to the pan. Spoon sauce over the meatballs. Cover with lid and cook 25-30 minutes or until meatballs are cooked through.
Serve over creamy mashed potatoes. Sprinkle with parsley.
Variation: Try creamy mashed sweet potatoes or wild rice.