Grilled Bison Tri-Tip, Santa Maria StyleMarch 8, 2015
Bison or Buffalo: Which is which?April 16, 2015
Time for our next Sunday Dinner recipe. While we’re partial to all our recipes, these Homestyle Bison Meatballs are one of our go-to favorites. They’re so easy and simple to prepare. But the real beauty of these paleo-friendly bison meatballs is that there are so many ways to serve them. Throw them on top of some zoodles (zucchini noodles) to satisfy a spaghetti & meatballs craving, have them with a side of eggs for a power breakfast or crumble them on a salad for a hearty but lean lunch. Honestly, there is no end to the options. Which is why we ALWAYS double (or triple) the recipe so that we’ve got extras for the week ahead. They also freeze great!
1 lb ground grassfed bison (Get some real quick here!)
4 -6 scallions, finely chopped
1 cup cilantro, finely chopped
1 egg, lightly beaten
2 tbsp sesame oil
2 tbsp coconut aminos
Freshly ground black pepper
Coconut oil (for cooking)
1. Make meatballs: mix ground grassfed bison, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.
2. In a skillet over medium-high heat, generously cover bottom of pan with coconut oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning,until browned all over and cooked inside, about 8 minutes per batch. If desired, keep warm in a 200-degree oven until ready to serve.
3. Serve with sauce of your choice and enjoy!