Low Iodine Basil & Oregano Bison Meatballs

Total time40 min

Prep time20 min

Cook time20 min

Low Iodine Basil & Oregano Bison Meatballs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the meatballs

1 ½ lb ground bison
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz
See all
Chef's tip
Ground chicken is often leaner than ground bison and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!