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