Low Histamine Rosemary & Sage Bison Meatballs
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Learn more →Ingredients
4 servings
- 1 lb ground bison
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy bison as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 large egg
- ¼ cup cassava flour
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh sage, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp garlic-infused olive oil
- ¾ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp olive oil, for drizzling
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, egg, cassava flour, rosemary, sage, parsley, garlic-infused olive oil, salt, and black pepper. Mix with your hands until just combined — stop as soon as no dry streaks remain.
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