As a former vegetarian, I can honestly say I never thought I’d be a bison eater. It’s a game-changer. Tastes really good, less fat, and a higher protein content. It’s way more macronutrient friendly 🙂
So these bison meatballs are a great base. Just swap out the parsley and seasonings with other ingredients to make these meatballs fit whatever side dishes you’re making.
Asian meatballs? Add sesame oil, cilantro, and ginger instead. Try pineapple, chile flakes, and coconut aminos.
Mexican meatballs? Add cilantro, cumin, mint, oregano, and chile powder.
2lbs ground bison
2 cloves garlic, minced
1 shallot, minced
1 whole bunch of parsley, minced
1 egg white
1 Tbsp ground black pepper
1 tsp paprika
1 tsp Italian seasonings
1 tsp sea salt
Serve with veggies of your choice. We did asparagus, but mashed sweet potatoes or cauliflower would be great.