Bison Meatballs & Cauliflower Mash
4 SERVINGS | 40 MINUTES
Baked bison meatballs are quick and easy to make any night of the week. Packed with protein, this easy recipe is made with lean bison meat and seasoned perfectly for a delicious flavorful meal. One of my family's favorites!
Leftovers: Refrigerate in an airtight container for up to two days. Freeze the meatballs for up to three months.
Serving Size: One serving is roughly 5 to 6 meatballs and 1 cup of cauliflower mash.
Additional Toppings: Garnish with minced chives, parsley or dill.
No Bison: Use another meat such as ground beef, lamb or chicken.
INGREDIENTS:
2 lbs Ground Bison
8 Garlic (cloves, minced, divided)
2 tsps Lemon Zest
1/2 cup Parsley (chopped)
2 tsps Sea Salt (divided)
2 heads Cauliflower (large, chopped into florets)
2 tbsps Extra Virgin Olive Oil
DIRECTIONS:
Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
In a large bowl, combine the bison, half the minced garlic, lemon zest, parsley and half the sea salt. Form into meatballs, about 2 inches thick. Place on the baking sheet and bake for 23 to 25 minutes.
Meanwhile, bring a large pot of water to a boil under a steamer basket. Place the cauliflower florets in the steamer basket and cook for 10 to 12 minutes, or until soft. Remove and place the florets into a blender or food processor.
In a small skillet over low heat add the extra virgin olive oil and the remaining minced garlic. Heat through until fragrant and lightly browned, being careful not to let the garlic burn. Add this to the cauliflower along with the remaining salt and process until smooth.
Serve the cauliflower mash along with the bison meatballs. Enjoy!