Bison is my new favorite kind of ground meat. It is lean, it is flavorful and it is versatile. With it, you can make all sorts of recipes, including (but not limited to) burgers, meatballs, meatloaf and meaty spaghetti sauce.
And the cool part is that most Bison creations turn out super delicious, as the ground meat absorbs the flavor of whatever sauce or spice you add to it…so you can have fun in the kitchen and give your Bison recipes all sorts of delicious twists!
Did you know that 100 g. of raw ground Bison contains only 109 calories and 0.8 g. of fat, and that 100 g. of raw ground beef contains 291 calories and 24 g. of fat? Crazy difference! Bison is SO lean.
Also, how cool is it to say “I am eating Bison”? I think that’s super rad, because that’s a sentence I would’ve never said growing up. I grew up in the capital of Ecuador (Quito) and Bison is nowhere to be found in that area. No supermarket or grocery store carries it, and no hunters can really go out and find some in the wild…which of course explains why Bison was never served in my home or at any of my friends’ homes. Now that I live in Idaho, however, it is a completely different story. Most grocery stores and Co-Ops in our city carry Bison, which makes this animal protein very accessible to us.
If you’re one of us lucky peeps that can get our hands on some of this delicious lean ground meat, then this recipe is for you! This one is Asian inspired, and the combination of the ingredients used creates a result that will make you want to dance. It is SUPER yummy. I’ve already had 4 of these Bison meatballs today…and it’s only lunchtime!
- 1 lb. ground bison
- 2 eggs, whisked
- ⅔ cups almond flour
- 3 green onions, chopped
- 1 tablespoon roasted red chili paste
- 1 teaspoon organic chopped ginger
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Sesame oil (for frying)
- 1 tablespoon sesame oil
- 1 tablespoon organic rice cooking wine
- 1 tablespoon organic maple syrup
- 1 teaspoon coconut aminos
- ½ teaspoon roasted red chili paste
- ¼ teaspoon chili powder
- 1 teaspoon sesame seeds
- 1 green onion, chopped
- Preheat oven to 350 degrees Fahrenheit.
- Line baking pan with parchment paper and set aside.
- In your large mixing bowl, combine meatball ingredients (except the sesame oil) well. Using your hands, create 9 meatballs from the mixture and set them on your large plate.
- Place skillet under medium-high heat and add sesame oil. Once oil is hot, add meatballs in and cook each side for about 4 minutes (so that they brown nicely).
- After both sides have been browned, gently place meatballs on baking pan and bake for 15 minutes (so that meatballs cook through).
- While meatballs are baking, make your sauce. In your small mixing bowl, combine all sauce ingredients and mix well. No need to cook or heat. Set aside.
- Once meatballs have baked for 15 minutes, remove them from the oven; top with your sauce, sesame seeds and chopped green onions, and serve right away. Enjoy!
- Large skillet
- Baking pan
- Parchment paper
- Large plate
- Cutting board
- Sharp knife
- Mixing bowls (one large and one small)
- Measuring cups
- Measuring spoons