Bison Meatballs

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. 

Bison meatballs

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

1 tsp Flavorgod Everything Seasoning
Combine all ingredients in a large mixing bowl. 

Form meatballs and place on a large pan. 

  Cook on medium heat (or finish them off in the oven). Flip the meatballs 1-2 times to cook evenly. 

Serve with veggies of your choice. We did asparagus, but mashed sweet potatoes or cauliflower would be great. 



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My name is Ali. I love food and cooking, but I am also incredibly busy. I'm a Certified Personal Trainer, as well as a Doctoral Candidate in the History Department at USC. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez-Romine

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