The relatively large proportion of green onions and cilantro to bison in these meatballs keeps them moist even though the fat content is very low. If you don’t have easy access to bison, try another protein such as ground chicken, turkey or pork. These were very tasty made with the bison I already had in the house, yet the spice combination just shouts for lamb.
I served them on some greens that were handy and you could even make the greens the primary component to turn this into a tasty, Middle-Eastern inspired salad.
Time: 30 minutes
Serves: 4
Ingredients:
1 pound ground bison
4 green onions – finely chopped
¼ cup cilantro – finely chopped
2 cloves garlic – very finely chopped or crushed
1 ¼ teaspoons kosher salt
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 cup plain low-fat Greek yogurt
3 radishes – finely chopped
½ cucumber – peeled, seeded and finely chopped
2 tablespoons fresh baby dill – finely chopped
Preparation:
Preheat your oven to 425F.
Place the bison, onions, cilantro, garlic, ¾ teaspoon of the salt, paprika, cumin and cinnamon in a bowl and mix with your hands just until everything is evenly blended.
Form the bison mixture into sixteen equally sized balls, place on an oiled baking sheet and bake for twelve minutes.
While the bison is cooking, make the sauce by stirring together the yogurt, radishes, cucumber, dill and remaining ½ teaspoon of salt.
Once the meatballs have finished cooking, plate them topped with the sauce or with the sauce on the side for dipping.