We got a few more bricks of bison than usual due to the Whole Foods sale - they seem to get more bloody the longer they sit in the fridge (1/14 date).
Tried making meatballs for the very first time. I'm not a cook by any chance and the first time I try making something with food, it's often ??? - it was surprisingly delicious.
Totally winged it off Chef John's Italian meatball recipe. Splattered Italian seasoning, allspice, oregano, olive oil, splatter of buckwheat flour. Mixed it up. Broke into ~1.5" pieces of meat on a Safflower oil greased baking sheet. 425F preheated oven and 20 minutes later - the most delicious ever. Dash of more Italian seasoning. Add capers. Sea salt.
I was not expecting it to come out so well - did not even need to let the meat marinate or anything. Simply mixed it up in a bowl - and with just a butter knife (couldn't find spatula).
The baked coagulated parts (blood?) were exceedingly tasty. No sauce was used or made.
This really makes me wonder what made it so delicious. Was it because of the blood?