Mold Detox Friendly Basil & Oregano Bison Meatballs
These herb-packed bison meatballs are the kind of satisfying, deeply savory dinner that makes you forget you're eating with any kind of intention at all. Ground bison is a lean, clean protein that works beautifully here, and the addition of finely grated zucchini keeps each meatball tender without relying on breadcrumbs or fillers that can sneak in problematic ingredients. Fresh basil and oregano do the heavy lifting on flavor, so there's no need for dried spice blends that may have sat in a warehouse longer than you'd like. A quick sear in olive oil followed by a finish in the oven gives you that gorgeous browned crust with a juicy center — no shortcuts, no guesswork. The bright pan sauce, built from chicken broth and fresh lemon juice, pulls everything together with a glossy, clean finish that feels restaurant-worthy. This recipe makes four generous servings, so it's practical for a weeknight meal prep session or a relaxed family dinner. Simple, whole ingredients and a straightforward technique make this one genuinely easy to feel good about.
About FigFig 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
- ⅓ cup finely grated zucchini, excess moisture squeezed out
- 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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!