Eggless Basil & Oregano Bison Meatballs

Total time40 min

Prep time20 min

Cook time20 min

4.7

(6)

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Ingredients

4 servings

For the meatballs

1 ½ lb ground bison
⅓ cup finely grated zucchini, excess moisture squeezed out
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
3 tbsp fresh basil, finely chopped
2 tbsp fresh oregano, finely chopped
1 tsp garlic-infused olive oil
1 tsp sea salt
½ tsp black pepper

For searing

2 tbsp olive oil

For the pan sauce

½ cup low-sodium chicken broth
2 tbsp fresh lemon juice
1 tbsp olive oil

For serving

1 tbsp fresh basil, torn, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground bison, grated zucchini, egg, fresh basil, fresh oregano, garlic-infused olive oil, sea salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of egg remain; overmixing toughens the meatballs.

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