Recipe courtesy of Epicurean Catering. Makes 24 sandwiches.
Ingredients
2 tablespoons olive oil
2 tablespoons minced fresh garlic
1 medium white onion, chopped fine
2 pounds ground Colorado buffalo
1 large whole egg
1 1/2 cups Italian bread crumbs
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
Pinch chili flakes
Salt and pepper to taste
1 quart marinara sauce
24 mini hot-dog buns, or 12 standard hot-dog buns sliced in half.
Handful fresh baby arugula greens
1 cup grated parmesan cheese
Directions
In large saucepan over medium- high heat, cook olive oil, garlic and onions. Cook until the onions are translucent and soft. Transfer into a bowl and put in refrigerator to cool. In a bowl, combine onion and garlic mixture with buffalo meat, egg, bread crumbs, parsley, thyme, chili flakes, salt and pepper. Shape the mixture into bite- size meatballs.
Preheat oven to 350 degrees. Place meatballs into large saute pan. Cover with marinara sauce and bake about 25 minutes, or until meatballs are cooked through.
Place a small amount of baby arugula on each mini hot-dog bun. Place two hot meatballs on top of the baby arugula greens. Sprinkle with grated parmesan cheese and serve immediately.
