Low Iodine Rosemary & Sage Bison Meatballs

Total time37 min

Prep time15 min

Cook time22 min

Low Iodine Rosemary & Sage Bison Meatballs

About Fig

Fig 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

1 lb ground bison
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz
See all
Chef's tip
Ground chicken is often leaner than ground bison and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 large egg
Chef's tip
For 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.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!