Low FODMAP Basil & Oregano Bison Meatballs

Total time40 min

Prep time20 min

Cook time20 min

Low FODMAP Basil & Oregano Bison Meatballs

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Ingredients

4 servings

For the meatballs

1 ½ lb ground bison
Force Of Nature Ground Bison Grass Fed - 14 OZ Simple Truth™ 90% Lean Natural Ground Bison GREAT RANGE BISON Fresh Ground Bison Open Nature Ground Bison - 16 Oz.D'Artagnan Bison, Ground Meat
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⅓ cup finely grated zucchini, excess moisture squeezed out
Ingredient note
A serving of up to about 1/3 cup of zucchini is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
1 large egg
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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