Easy Bison Meatballs Recipe with Italian Salsa Verde

Today’s recipe is the perfect bridge between the warming dishes of winter and the verdant meals we crave come spring and summer. We’re making ultra-tender salsa verde bison meatballs, which I pile over polenta with more of the salsa verde on top. It’s easy enough for a weeknight, especially if you prep the meatballs ahead, but it’s also a gorgeous meal to cook for others.

• 1 garlic clove, peeled
• 1 ½ cups lightly packed parsley (leaves and tender upper stems)
• 1 teaspoon chopped fresh thyme and/or rosemary (or you can use dried oregano)
• 1 teaspoon drained capers
• 1 large anchovy fillet, rinsed and patted dry
• ¼ cup toasted pine nuts
• ¼ cup grated parmesan cheese, plus more for serving
• Juice from ½ lemon
• Salt and freshly ground black pepper
• Pinch red pepper flakes or Aleppo pepper
• ¼ cup water
• ¼ cup extra virgin olive oil

• 1 cup panko bread crumbs, regular or gluten-free
• 1 large egg
• 1 teaspoon kosher salt
• ¼ cup water
• 1 pound ground bison
• 2 tablespoons extra virgin olive oil

• Creamy Grits/Polenta