Makes approximately 2 dozen meatballs
1 pound Gunpowder Bison, ground
1 cup fresh breadcrumbs that have been soaked in milk and squeezed to remove excess liquid
1 egg, beaten
1/2 cup minced white onion
1 garlic clove, minced
1 teaspoon salt
1/4 cup minced parsley
1 tablespoon fresh minced rosemary
1 tablespoon olive oil
1/4 pound Maytag blue cheese
In a mixing bowl, combine all of the ingredients except the blue cheese. Do not over-mix or the meatballs will be tough. Scoop up heaping teaspoonfuls of the mixture and form into balls about the size of a ping-pong ball. If the meat begins to stick, rub a few drops of olive oil into your hands. Make a depression in the center of each ball with your thumb and fill with a pea-sized piece of blue cheese. Seal the meat securely around the cheese and place on a cookie sheet lined with parchment paper. Bake in a 425-degree oven for 15 to 20 minutes. When the meatballs have browned, cut one open to test for doneness. The cheese should be melted and there should be no pink in the meatball.
