Bison Meatballs
Pan seared bison meatballs are a lean, hearty, and flavorful alternative to traditional beef meatballs. These meatballs require a handful of simple ingredients and come together in just 25 minutes from start to finish!
Servings: 16 meatballs
Ingredients
- 1 lb 90% lean ground bison
- 1 large egg
- 3 garlic cloves, minced
- ½ c Parmesan cheese, freshly grated
- ⅓ c almond meal or panko breadcrumbs
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- ½ tsp fennel (caraway) seeds
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- 1 Tbsp extra virgin olive oil
Instructions
- Combine all ingredients, except the olive oil, in a large bowl. Use a spoon or your hands to mix well until the ingredients are incorporated. Form the mixture into 18 small meatballs.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs. Brown on one side for 1-2 minutes. Turn the meatballs over and brown for another 1-2 minutes. Repeat this process 2-3 more times, browning all sides of the meatballs and ensuring that no edges are pink. If your pan is smaller, cook the meatballs in batches so that they brown properly.
- Transfer the meatballs to a serving dish and tent with foil to rest (they will continue to cook) for 2-3 minutes before serving. If you're not sure if the meatballs are done, cut one in half and check that the center is not pink. Serve over a bowl of pasta or rice. Enjoy!