Friday Foodspiration: Dijon Bison Meatballs

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

• 2 tbs Olive Oil
• 1/2 medium Onion, minced
• 2 cloves Garlic, minced
• 2 eggs, whisked
• 1/4 cup Flax Seed, ground
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1.5 lb Ground Bison
• 4 slices Bacon, cooked and chopped

For Sauce

• 2 tbs Olive Oil
• 1/2 medium Onion, sliced
• 1 cup Apple Cider
• 2 cups Beef Bone Broth
• 2 tbs Maple Syrup or substitute*
• 2 tbs Dijon Mustard
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 2 tbs Water
• 2 tbs Arrowroot Powder

Instructions:

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and drizzle with olive oil.
2. In a large bowl, stir together the onion, garlic, egg, flax, salt, and pepper until well combined. Then, stir in bison and bacon.
3. Roll meat mixture into 2 tbs balls and place on baking sheet. Cook for 20 minutes or until meatballs are cooked through.
4. 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.
5. 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.
6. Remove meatballs from the oven, place on serving dish and top with sauce.