What a treat. I was at my local butcher’s on Thursday and he happened to have fresh ground bison and bison steaks in stock. (If you haven’t checked out Micatoni’s in Oak Ridges, you need to go, they’ve got grass-fed beef and hormone-free chicken, and all kinds of other good stuff). Anyways, I was trying to decide what to make for a girl’s night dinner at my friend Doret and Charmaine’s (the-queen-of-macarons-and soon-to-be-queen-of-croissants) and the Bison Meatballs was a hit! This recipe is gluten-free and paleo. I served it with a Greek Yogurt Cilantro dip but if you are eating paleo, you could totally eat them on its own, or with a pesto. Yum. Hope you like it!
1 lbs ground Bison
1 small Onion, finely chopped
½ tsp Sea salt
½ tsp ground Black pepper
½ tsp Garlic powder
1 tbsp finely chopped fresh Cilantro
1 tbsp Olive oil or Coconut oil
¼ cup Parmesan cheese (omit if Paleo or non-dairy)
- Line a baking tray with parchment and turn on your oven to 375ºF.
- In a large frying pan, sauté the onion in a bit of oil or butter until they are translucent. Set aside.
- While the cooked onion is cooling, in a medium-size bowl, add bison, egg, salt, pepper, garlic, cilantro, oil and parmesan. Add the onion to this bowl, and mix well using your hands. Roll into 1-inch-sized balls.
- In the same large frying pan, heat up some oil and place each meatball to cook, about 2 cm apart. After 30 seconds (or until a little brown), turn them, and cook for another 30 seconds. Place meatballs on the baking tray and bake for about 15-20 minutes, or until juice is clear. Don’t overcook them or they will taste dry.
Greek Yogurt Cilantro Dip
¾ cup plain Greek yogurt
2 tsp Lemon juice
1 tbsp fresh Cilantro, chopped
1 tbsp fresh Chives, chopped
2 tsp fresh Dill, chopped (or 1/8 tsp dried)
1 large pinch dried Fennel seed, ground
Salt & pepper to taste
For more great recipes check out our website!