Eosinophilic Esophagitis Friendly Basil & Oregano Bison Meatballs
Total time40 min
Prep time20 min
Cook time20 min
4.7(6)
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Learn more āIngredients
4 servings
For the meatballs
- 1 Ā½ lb ground bison
- ā cup finely grated zucchini, excess moisture squeezed out
- 1 large egg
Chef's tipFor 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
- Ā½ tsp black pepper
For searing
- 2 tbsp olive oil
For the pan sauce
- Ā½ 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 400Ā°F (205Ā°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 ā stop as soon as no streaks of egg remain; overmixing toughens the meatballs.
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