Thursday, August 16, 2012

Bison Meatballs, Greek style

Who loves meatballs?!?!?
I DO. I never thought about all the different ways I could make meatballs until I actually made meatballs from scratch for the first time. My first meatball recipe was bison/pork meatballs in enchilada sauce, a recipe from Everyday Paleo. It was so easy and fast to make, it inspired me to explore other meatball recipes. In my search, I found a Greek style lamb meatball recipe on the Balanced Bites blog. I LOVE Gyros!!
I used bison in place of the lamb. It has an incredible combination of different flavors that meld so well in this meatball.

Bison Meatballs, Greek Style

  • 1 lb ground bison
  • 2 Tbls minced garlic ( I used the minced organic garlic in a tube from the produce dept)
  • 1 Tbls lemon zest (I used dried lemon peel)
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 small lemon, thinly sliced

  1. Preheat oven to 400 degrees
  2. Combine all the ingredients except the lemon slices thoroughly.
  3. Grease shallow dish with coconut oil.
  4. Form bison mixture into balls slightly smaller than golf balls and place in greased dish.
  5. Place the lemon slices on top of the meatballs.
  6. Place in oven and bake for 25 minutes. Meatballs will be slightly pink in the center.
I will be serving this one with diced tomatoes and onions, olives(no olives for me please), feta cheese, and tzatziki sauce on a bed of romaine lettuce. 

Sorry I don't have a picture of my baked meatballs but we ate before I took the time to take a picture.
I'll be sharing a dairy-free tzatziki recipe in a future post. 
Let me know how you like this meatball variation and what is your favorite variation?

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