Bison Meatballs & Cauliflower Mash – Flavorful, lean, and simple to make, bison meatballs can be prepared ahead of time. Add Cauliflower Mash, and your taste buds will be in heaven!
Total time: 40 minutes
1 lb ground bison
4 garlic cloves (minced, divided)
1 tsp lemon zest
1/4 cup parsley (chopped)
1 tsp sea salt (divided)
1 head cauliflower (large, chopped into ﬂorets)
1 tbsp extra virgin olive oil
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, combine the bison, half the minced garlic, lemon zest, parsley, and half the sea salt. Form into meatballs, about 2 inches thick. Place on the baking sheet and bake for 23 – 25 minutes.
- Meanwhile, bring a large pot of water to a boil under a steamer basket. Place the cauliﬂower ﬂorets in the steamer basket and cook for 10 – 12 minutes, or until soft. Remove and place ﬂorets into a blender or food processor.
- In a small skillet over low heat add the extra virgin olive oil and the remaining minced garlic. Heat through until fragrant and lightly browned, being careful not to let the garlic burn. Add this to the cauliﬂower along with the remaining salt and process until smooth.
- Serve the cauliﬂower mash along with the bison meatballs.
- Leftovers: Refrigerate in an airtight container for up to two days. Freeze the meatballs for up to three months.
- Serving size: One serving is roughly 5 to 6 meatballs and 1 cup of cauliﬂower mash.
- Additional toppings: Garnish with minced chives, parsley, or dill.
- No bison: Use another meat such as ground beef, lamb, or chicken.
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