While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

What did the buffalo say to his son as he left for college?

...Bison!

July is National Bison Month!

Bison tastes almost like beef, and can be prepared similarly.  If you find the concept of bison a little intimidating, the nutritional benefits might sway you. Bison is not only lower in cholesterol than beef, pork, chicken and turkey, it also contains more protein.

For those still skeptical, try combining bison with beef in your favorite chili or meatloaf recipe. If you’re cooking bison burgers or steaks, they’re best served rare or medium-rare.

Bison Meatballs

1 lb ground bison
1 egg, lightly beaten
1/4 cup breadcrumbs
Cumin, salt and pepper to taste
1 large can pureed tomatoes
1 clove garlic
1 large shallot, diced
2 or 3 sprigs of sage

Mix the bison, egg, breadcrumbs and seasoning in a bowl. Form into meatballs the size of golf balls and let them rest for 20 minutes.

Heat olive oil in a large pan with high sides. Add the meatballs and sear on all sides. You’re not trying to cook them through, just get color on the outside. Remove meatballs once they’re brown and reserve.

Add a touch more olive oil to the pan, reduce the heat and sauté shallots and garlic. Scrape up the burnt bits of bison as you go. Add the tomatoes and sage and let simmer for 10 minutes, never letting the sauce boil. If it gets too thick, add some stock or water.

Return the meatballs to the pan and simmer in the sauce until they’re cooked through. Serve meatballs and sauce over pasta.