Eggless Lemon Garlic Bison Meatballs
Total time40 min
Prep time20 min
Cook time20 min
4.6(25)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground bison
- ¼ cup almond flour
- 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. - 4 cloves garlic, minced
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the pan sauce
- 3 cloves garlic, thinly sliced
- ½ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp olive oil
- 1 tbsp fresh parsley, finely chopped
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a large mixing bowl, combine the ground bison, almond flour, egg, minced garlic, lemon zest, parsley, thyme, sea salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture.
- 2
Roll the mixture into balls about 1.5 inches in diameter (roughly 18–20 meatballs total), placing them on a plate as you go.
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