Recipe courtesy the Lougheed House
450 g ground bison
1 cup Gruyere and Swiss cheese mixture, shredded
1 medium yellow onion, finely chopped
60 mL (1/4 cup) cold water
To taste, salt & fine ground pepper
- Mix all ingredients and distribute cheese evenly throughout, roll into 30 g portions and bake for 15 minutes.
- Tip: Line a baking sheet with parchment paper before placing each meatball on top to ensure the meatballs do not stick