More bison meatballs, please!
Yes, we know we’ve already posted other bison meatball recipes, but can you ever really have enough meatballs? We think not. And this recipe for BBQ Bison Meatballs was specially created for us by Executive Chef , Dwayne Lortie for last year’s CrossFIt Games. They were so good we could hardly keep up with the demand for more from all the hungry CrossFitters! If you were there, you may have already tried them (more than once for some people). If you weren’t there, now is your chance to try these yourself. 100% paleo (depending on what sauce you use) and so easy to make. And even easier to eat. Seriously, we eat them with everything. They also make a great protein-packed snack for after your workout. Double the batch and throw some in the freezer for easy access later!
BBQ Bison Meatballs – Recipe by Executive Chef, Dwayne Lortie
(Yields about 12-15 meatballs per batch)
1lb ground grassfed bison 1 tbsp paleo bbq sauce (see recipe below or buy one of your choice) 1 tbsp spicy brown mustard 1 egg 1 tbsp chopped flat leaf parsley ¼ of a sweet white onion, finely chopped 1 garlic clove, finely chopped 1 tsp onion powder 1 tsp garlic powder Pinch of chili flakes
Preheat oven to 400, cover a baking sheet with foil and spray it with non-stick spray. In a large bowl, combine all ingredients and mix until just combined. Roll the mixture into balls about 1 ½ inches in diameter and place on the baking sheet 1 inch apart. Cook for 7 minutes, then turn over and bake for an additional 5 minutes. Combine with bbq sauce and serve.
Paleo BBQ Sauce Ingredients:
½ cup organic ketchup
2 tbsp molasses
1 tbsp Bragg’s apple cider vinegar
1 tbsp horseradish-dijon mustard
½ tsp liquid smoke
¾ tsp chili powder
½ tsp ancho chili powder
½ tsp paprika
½ tsp kosher salt
¼ tsp fresh cracked pepper
1 Tsp. organic honey
In a bowl, combine all ingredients. Mix vigorously until all wet and dry ingredients have mixed evenly. Allow it to sit and develop its flavor for at least for 30 minutes.
Makes about ¾ cup. It should keep for a couple weeks in the fridge.