Meatballs are a staple at most homes with children. They are a fun and easy protein for dinner time with sauce or to pack in lunches with dip. But who else gets tired of the Italian version?
When I bought ground bison at Costco this week I wanted to do something a little different.
The flavors of bacon, apple cider, and maple syrup add to the earthy flavor of the bison for a savory meal perfect for fall – and sophisticated enough for holiday entertaining.
We ate them with a side of greens, but would be awesome over some gluten free egg noodles or rice.
Gluten free. Grain Free. Dairy Free. Refined Sugar Free.*
Ingredients:
For Meatballs
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2 tbs Olive Oil
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1/2 medium Onion, minced
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2 cloves Garlic, minced
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2 eggs, whisked
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1/4 cup Flax Seed, ground
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1/2 tsp Salt
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1/4 tsp Ground Black Pepper
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1.5 lb Ground Bison
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4 slices Bacon, cooked and chopped
For Sauce
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2 tbs Olive Oil
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1/2 medium Onion, sliced
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1 cup Apple Cider
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2 cups Beef Bone Broth
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2 tbs Maple Syrup or substitute*
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2 tbs Dijon Mustard
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1/2 tsp Salt
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1/4 tsp Ground Black Pepper
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2 tbs Water
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2 tbs Arrowroot Powder
Instructions:
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Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and drizzle with olive oil.
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In a large bowl, stir together the onion, garlic, egg, flax, salt, and pepper until well combined. Then, stir in bison and bacon.
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Roll meat mixture into 2 tbs balls and place on baking sheet. Cook for 20 minutes or until meatballs are cooked through.
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Meanwhile, make the sauce by heating oil in a small saucepan. Add onion and cook about 5 minutes until translucent. Add remaining ingredients and bring to a boil. Reduce heat and simmer until mixture reduces by half – about 15 minutes.
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In a small bowl, whisk together water and arrowroot powder, then whisk into sauce. Cook another 5 minutes until thick. Add more water or beef broth if it becomes too thick.
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Remove meatballs from the oven, place on serving dish and top with sauce.
*I use Lakanto Maple Flavored Syrup made from monk fruit in recipes that call for maple syrup.