Slightly reminiscent of my Venison Meatballs from years ago, this version of Bison Balsamic Meatballs & Scented Rosemary Mashers is even better!
It’s not just the bison that makes the meal so good, or the aroma of fresh rosemary wafting through the kitchen in every way. Nope.
It’s the homemade tomato sauce. That’s it!
It may seem strange that has a chef and food connoisseur I almost never taste my food while it’s in-process. I simply “know.” Texture, aroma, sight, and intuition are my guide in the kitchen.
Except for when it comes to fresh tomato sauce.
I go crazy. I absolutely adore it.
And, I love this version just as much as any other…I licked the spoon more than once!

Bison Balsamic Meatballs & Rosemary Scented Mashers

2 lbs. ground bison meat
2 Tbs. fresh rosemary minced
1 large egg
2 Tbs. breadcrumbs
sea salt and pepper

1 Tbs. olive oil
1/4 yellow onion, chopped
1 lb. cherry tomatoes, fresh
sea salt and pepper
1/4 cup balsamic vinegar
1 Tbs. fresh rosemary, chopped

3 lbs. yellow potatoes
8 oz. cream cheese, room temperature
8 Tbs. butter, room temperature
1 Tbs. fresh rosemary, chopped
sea salt and pepper

Preheat the oven to 425 degrees.
Combine the ground meat with the seasonings and eggs and form into golf-ball sized meatballs. Bake, covered, for about 35-40 minutes.

Meanwhile, sauté the onion in the olive and salt and pepper for just a few minutes in a small pot. Add the tomatoes and bring to a boil. “Poke” each of the tomatoes with a knife to release their juices. Reduce to a  simmer. Cook, covered, for about 10 minutes. Add the balsamic vinegar and continue simmering for another 10-15 minutes, until the sauce has thickened and reduced by about half. Stir in the fresh rosemary and remove from heat.

Finally, also while the meatballs are cooking, add the potatoes to a huge pot of water and bring to a boil. Cover, and cook for about 20 minutes, until soft. Drain and then begin mashing with a potato masher or a ricer. Once somewhat smooth, add the cream cheese, butter, salt and pepper and rosemary. Continue mashing and stirring until you reach your desired consistency (smooth or lumpy).

Serve the meatballs atop the mashers with the yummy tomato sauce!