This recipe takes comfort food to a whole new level!
Author: Gluten-Free Prairie
Cuisine: Comfort Food
Serves: 16 balls
Ingredients
Meatballs:
1-pound Ground Bison
½ C gluten-free breadcrumbs (I ground up garlic croutons made with my Bread recipe)
¼ cup milk (or milk substitute)
½ cup grated Parmesan
1 tsp fennel seeds
1 tsp Montreal Seasoning (or your favorite blend)
1 tsp sea or kosher salt
Black Pepper
½ tsp minced dried onion (or onion powder)
½ tsp minced fresh garlic (or garlic powder)
½ tsp paprika
Pinch of red pepper flakes
1 large egg
Safflower oil (or your favorite)
Pizza Balls:
1 pouch Gluten-Free Prairie Fresh Pizza Dough (out of fridge for at least 15 min ) or as prepared with our Dry Pizza Mix
8 deli slices mozzarella, cut in half
2 TB unsalted butter
2 TB oil (my favorite is safflower – but olive or avocado is good too)
4 cloves minced garlic
Pinch of red pepper flakes
Handful of fresh parsley or cilantro, finely chopped
¼ cup grated Parmesan (plus more for topping before serving)
Garlic salt
1 cup marinara sauce (warmed)
Instructions
Assembly:
Important: Heat large cast iron in oven at 375 for at least 15 min
Combine breadcrumbs and milk in large bowl. Set aside for 5 min. Add ground bison, Parmesan, salt, fennel seeds, Montreal seasoning, garlic, onion, paprika, red pepper flakes, a few turns of black pepper and egg. Mix well – until all is combined.
Form the mixture into about 16 golf ball sized balls.
Heat a thin layer of oil in a 2nd skillet (med-high). Cook meatballs in batches, turning occasionally until browned on all sides, about 8 min. Set aside to cool.
Divide Pizza Dough into about 16 discs – flattened with your hand. Add ½ slice of mozzarella and top with a meatball. Fold up the sides around each meatball. Pinch to seal.
Carefully move HOT cast iron to stove top. Heat a thin layer of oil (remember the pan is HOT! Trust me on this, I have the scars to prove it)
Place meatballs seam side down in HOT cast iron. Bake about 30 min until golden brown.
While the meatballs are baking – heat butter and 2 TB of oil in small saucepan over med-low heat.
When the Pizza Balls are ready – remove from oven and brush them with butter mixture.
Before serving, sprinkle with parsley (or cilantro), a little more Parmesan and a bit of garlic salt
Serve with warm marinara for dipping.
ENJOY!
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/gluten-free-prairie-meatball-stuffed-pizza-balls/