I was at Whole Foods recently for lunch, and I saw some bison meatballs at the buffet. I thought, “Oh, that’s an interesting lunch idea,” so I tried them. They were overcooked, dry, crusty (most likely reheated from the day before) and basically bland all around.

When I got home I realized that I could make my own bison quinoa meatballs, but much better. I also wanted to add more herbs and spice to bring out the flavor. I happened to have sage and chive in my fridge from a previous meal, so I used those, and it was the perfect addition!

These meatballs are juicy, tasty, and work great for a meal, appetizer or snack! The secret is to sear the first in a pan, and then bake them in the oven. Baking them in the oven from the start leads to dry meatballs, so don’t make that common mistake!

If you give this receipt a try, don’t forget to leave a comment below and let me know how you like them!

So without further ado…let us begin!

You will need:

• 1 lb ground bison
• 1 cup cooked quinoa
• 1 egg
• 1/2 cup gluten free breadcrumbs
• 3 tbsp chopped chives
• 3 tbsp chopped sage
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 – 2 tbsp coconut oil

Step 1:

Mix all the above ingredients together in a large bowl. Form into round, 1 1/2 or 2 inch balls and set aside.

Step 2:

Add a tablespoon of oil into a heated pan. Place the meatballs on, searing evenly on each side, about 4 minutes or so. After the balls are cooked, transfer to a greased tray, and bake in the oven at 350 degrees for 10 – 15 minutes.

You can test the meatballs by piercing with a fork or knife. For a juicier meatball, keep the inside pink. If you want it cooked all the way, cook for the full 15 minutes.

Step 3:

Once the balls are done, take out of the oven and serve. Eat with a side of risotto or any dipping sauce you prefer.

These balls will keep great in the fridge for up to a week as well. If you make enough, they make a great protein side for your weekly lunches!

Enjoy!