I did something last week I’ve never done. I bought bison meat from the grocery store. Since we are trying to eat Paleo as much as we can, I’m trying to explore/experiment with different meats. Bison meat was on sale so I grabbed some and went home to research recipes. We had bison meatballs yesterday for lunch, and it was the first time I’d ever eaten bison. Growing up I always felt weird about it, since Buffaloe is my maiden name. (One of those irrational things you come up with in your head as a child.) Anyway, bison meat is some good stuff! If you haven’t tried it, you should. Here’s a recipe to get you started.
Here’s what you’ll need:
- 1 pound ground bison (all-natural, grass fed, hormone and antibiotic free)
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2 cloves garlic
- 1 egg (all-natural, hormone and antibiotic free)
- 2-3 Tbsp softened or melted organic butter (if not organic, make sure it’s hormone free)
- Preheat your oven to 350 degrees Fahrenheit.
- Mix spices together. In a large bowl, add combined spices, egg and melted butter to your ground meat.
- Mix all ingredients with your hands like you’re playing with play dough. It’s messy, but it’s the easiest way to do it.
- Using a 1/4 cup measuring cup, scoop out meat and level off so that your meatballs will all be the same size. Form into balls and place evenly apart on a baking sheet. If you have any leftover meat in your bowl, you can add small amounts evenly to your already formed meatballs.
- Cook for 15 minutes.
- Once your meatballs come out of the oven, there will be grease and fat around them. (Gross, I know.) Cut that away and place your meatballs in a separate bowl or on a platter.
These meatballs were so good! Such a great flavor and really easy and quick to put together. We got eight meatballs from this amount of meat. I know eight may not sound like a lot, but they are pretty big and very filling, so it was a perfect amount for the two of us. (We had leftovers!) You could always double the recipe if you are serving more people. I served this over spaghetti squash, which is also a new thing for me since starting our transition to Paleo. I made it for the first time last week. Once I perfect my spaghetti squash making skills, I’ll have to blog about that, but not quite there yet. It’s good though, and really easy, too!
I adapted this recipe from http://divinehealthfromtheinsideout.com/2012/02/lamb-meatballs/.