Eosinophilic Esophagitis Friendly Cilantro Lime Bison Meatballs
Total time42 min
Prep time20 min
Cook time22 min
4.5(7)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground bison
- ¼ cup fresh cilantro, finely chopped
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 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. - 2 tbsp olive oil
For the cilantro-lime drizzle
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- ¼ tsp sea salt
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground bison, 1/4 cup cilantro, lime zest, 1 tbsp lime juice, cumin, turmeric, smoked paprika, 1/2 tsp sea salt, black pepper, egg, and 2 tbsp olive oil. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
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