Tapas-Style Bison Meatballs with Smoked Paprika and Carrots
So what are you?
Are you a vegan?
Do you eat meat?
Here’s my philosophy in a nutshell: Eat what works FOR YOU.
I believe we should be eating at least an 80% plant-based diet and the rest is up to personal, dietary, philosophical, or religious preferences.
Lately, my body has been telling me to eat more animal protein — and I’ve been listening. Supplementing with the best quality, pasture-raised meat I can source in the form of chicken, turkey, bison, and wild fish.
Why bison? Well in our household my husband is Hindu, so I would never dream of cooking beef. But it’s also a leaner, more ethically sourced alternative that’s higher in iron and various other nutrients.
You can generally find bison ground in the freezer or meat section of speciality grocery stores like Whole Foods or on-line. I always keep one package in my freezer to have on hand when I’m feeling a red meat craving — usually around that time of the month.
And these meatballs are my go-to recipe. The smoked paprika and carrots add a subtle sweetness that pairs really well with the bison’s slightly gamey flavor.
I’ll serve them over a salad usually. And once they’re made store leftovers in the freezer for easy reheating on another day.
Bison is a leaner, pasture-raised alternative to traditional ground beef. It’s also higher in iron and other nutrients.
Tapas-Style Bison Meatballs with Smoked Paprika and Carrots
Makes 12 larger or 20 small meatballs
Ingredients:
1 pound ground bison
1 large carrot, grated
1 shallot, minced
2 garlic cloves, minced
Large handful parsley, finely chopped
1 1/2 tsp. cumin
1 1/2 tsp. smoked paprika
1 egg, beaten
1 tsp fine sea salt, or to taste
Several grinds black pepper, to taste
Directions:
Preheat oven to 425 degrees and line a sheet pan with parchment paper.
Combine all ingredients except bison in a medium-sized mixing bowl. Add bison meat and gently mix together.
Wet hands to prevent sticking and roll mixture into uniform balls.
Place onto prepared sheet pan, spaced 1-inch apart, and bake for 15-20 minutes depending on size (or until a meat thermometer registers 165 degrees F).
Storage: Meatballs will keep in the fridge for 2-3 days or freeze for up to 3 months.
