I spend a lot of time looking and asking questions when I go to Collingswood Farmers’ Market each Saturday morning. It is where I buy my food for the week. I talk with the farmers and vendors and I make friends. This year I made a new friend in Randy Lee of Buck Wild Bison.
Randy and I talk recipes and cooking. Randy is a friendly food guy. And he likes my use of bison.
After my bison meatloaf recipe posted Randy told me about his mother’s meatloaf (his favorite birthday dinner!) and her sauce and meatballs. Randy loves his mom and he loves her cooking. Since I give out my recipes on this blog, I asked Randy if I could have his mom’s recipe for sauce and meatballs and I promised to incorporate bison into it. Randy’s mom has yet to embrace bison. I also promised to write about making it.
A few weeks went by and the recipe appeared mysteriously from the inside of a wallet of a friend. I was told that this recipe was handed down from Randy’s grandmother (his father’s mother) to his mother before her wedding day. This is no ordinary sauce and these are no ordinary meatballs. This is no ordinary recipe.
Here it is:
For the sauce:
4 (large) cans tomato sauce (I also rinsed the excess sauce out of the cans with 1/2 can water and poured the water into the sauce pot
1 can tomato paste
1 heaping tablespoon garlic powder
4 heaping tablespoons sweet basil (I used dried)
1 tablespoon sugar
For the meatballs:
3 pounds ground beef
1.5 pounds ground pork
(I used one pound of ground beef and one pound of ground pork from Hillacres Pride and one pound of ground bison from Buck Wild Bison…and had a pot FULL of meatballs)
1 full cup of Italian bread crumbs
2 (large) eggs
grated Asiago cheese (I used a cup)
The meatballs are cooked in the slowly simmering sauce.
This recipe makes a lot of sauce and a lot of meatballs. (Did I say that already? I think I did!)
I followed the recipe as written. Some measurements I had to guess using my years of cooking experience. The cans of sauce are the big ones. I substituted one pound of bison, one pound of beef, and one pound of pork for the beef and pork in the recipe.
This is a good and generous recipe. It fed three families the night I made it. And even my three year old grandson liked it!
The weather is supposed to be getting cooler here in the Mid-Atlantic. A pot of sauce filled with meatballs is about the perfect thing to make for a traditional Sunday family dinner!
Thanks for sharing Randy’s mom!