Makes approximately 48 med/60 small
For the meatballs:
1/2 lb ground bison
1/2 lb ground veal
1/2 lb ground pork
1/4 cup panko crumbs
1/4 cup parmesan (canister)
1 Tbs dried parsley
1 Tbs red pepper flakes
1 tps black pepper
Medium-large button mushrooms
Olive oil for drizzling
Marinara sauce of choice
1/4-inch thick mozzarella squares (to top each mushroom)
Make the Meatballs:
Beat the eggs in a small bowl.
Combine all ingredients and mix thoroughly.
Preheat oven to 350 degrees F.
Line a pan with foil and coat lightly with cooking spray.
Roll meat mixture into balls; approximately 1-inch rounds.
Bake for 20-30 minutes, check for browning and turn as needed.
Remove from oven and let cool.
Remove stems and gently scoop out insides (they do not have to be too clean). Discard or save stems for a separate use.
Line a deep-sided pan with foil and lightly coat with cooking spray.
Pop a meatball into each mushroom cap.
Drizzle lightly with olive oil across the tops.
Cook at 350 degrees F. for about 15-20 minutes.
Remove from oven and cover with dollops of marinara sauce.
Add a square of mozzarella cheese on top of each mushroom.
Return to oven and back for an additional 10 minutes, or until cheese has melted.