Nickel Allergy Friendly Basil & Oregano Bison Meatballs

Total time40 min

Prep time20 min

Cook time20 min

Nickel Allergy Friendly 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
1 large egg
3 tbsp fresh basil, finely chopped
Ingredient note
Counting all occurrences, the amount of fresh basil in this recipe remains within the reviewed Nickel Allergy range. If you prefer to always avoid fresh basil, please tap it and change its rating to Red.
2 tbsp fresh oregano, finely chopped
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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)
Ingredient note
Counting all occurrences, the amount of fresh basil in this recipe remains within the reviewed Nickel Allergy range. If you prefer to always avoid fresh basil, please tap it and change its rating to Red.

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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