Buffalo, Mushroom & Feta Meatballs with San Marzano tomato sauce

By • August 9, 2010 6 Comments

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Author Notes: These meatballs are much more interesting than your classic meatballs. The mushrooms bulk out the meat, making them affordable to make and combined with the buffalo meat you have a much healthier meatball too! Serve on top of pasta with warm crusty bread for mopping up the juices. - LondonfoodienyLondonfoodieny

Food52 Review: This is a well-executed meatball recipe replete with good tips. I completely support baking the meatballs in a hot oven (15 minutes was good at 425°F), then I transferred them to the sauce to finish and absorb some of the tomato flavor. Using the thin basil stalks puzzled me at first, but then I realized that when you spend money for herbs, using each portion to maximum potential is a good thing. – Amber Olson
The Editors

Serves 4-6

  • Olive oil
  • 1 large onion, peeled and finely chopped
  • 1 large garlic clove, peeled and finely chopped
  • 28 ounces can whole San Marzano tomatoes
  • small bunches fresh basil, thin stalks chopped, leaves picked and reserved
  • 8 ounces Cremini mushrooms, finely chopped
  • 1 pound ground buffalo meat (bison)
  • 1/4 cup freshly chopped parsley
  • 1 large egg
  • 3 ounces feta cheese, broken into pea-sized cubes
  • 1 pinch ground cumin
  • 1 pinch ground corinander
  • 1/2 lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. Heat the oven to 425F (400F convection) In a medium-sized deep frying pan heat 1 Tbsp olive oil over a medium-high heat. Add the onion and cook until softened, without coloring about 5-10 minutes. Add the garlic and chopped basil stalks and cook for a further 1 minute.
  2. Transfer half of the onions/garlic to a large bowl. To the remaining onions/garlic in the pan, add the San Marzano tomatoes and a 1/3 can full of water. Bring to a boil and let gently simmer for about 15-20 minutes until thickened. At this point you can blend or keep chunky. Season to taste.
  3. Meanwhile, In a new large frying pan, heat a drop or two of olive oil over a high heat. Sauté the mushrooms until lightly golden and softened (about 2-3 minutes). Add to the bowl of onions/garlic and allow to cool.
  4. To the cooled onions/garlic/mushrooms add the remaining ingredients and use your hands to gently but thoroughly mix together. Form into 16 balls about the size of golf balls. The mixture is quite wet but don’t squeeze too hard together or the meatballs will be tough. Place onto a baking tray (either greased or lined with bake-o-glide).
  5. Bake in the oven for about 20 minutes, or until lightly golden. (check after 15 minutes, times will vary depending on oven temp) If you know that your oven is cool, cook at a higher temp. Serve with pasta, salad, bread…you name it. Top with some of the tomato sauce, drizzle with a little bit of olive oil and if you have the basil scatter with a few torn leaves to serve.

More Great Recipes: Beef & Veal|Entrees|Meatballs

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Comments (6) Questions (0)


about 4 years ago MountainMikeD

I'm a fan of any well grown meat. We got this buffalo from Tall Grass Buffalo. The actual transaction was kind of a hassle, but the meat is good. So far we have made this dish (which is cooking right this moment) we also made an eggplant moussaka, which was delicious.

We tried locally grown goat, but the meat just wasn't as good.


about 5 years ago Amber Olson

Just wanted to say that these meatballs were scrumptious! The combination of seasonings with feta and mushrooms makes them delightfully different.


about 5 years ago Amber Olson

I think you and I are the only ones on food52 that appreciate buffalo. Please check out my meatloaf recipe using bison to give you additional ideas! in the meantime, I'm testing your meatballs for an EP; looking forward to them...


about 5 years ago Amber Olson

Just did a search and realized a few, very few, additional fans of buffalo on food52.


about 5 years ago lastnightsdinner

I used to get it all the time when I lived in New York, from a great farmer who sold at Union Square Greenmarket. It's a bit harder to find now that I'm in RI, and as with any proteins I buy, I want to be sure I'm supporting a producer who is raising the animal in a sustainable and humane fashion. So add me to the list of bison/buffalo lovers - I'd love to cook and eat it more often!


about 5 years ago lapadia

I will have to try buffalo very soon!