Spicy Bison Meatballs
A Mexican spiced ground bison meatball that makes a delicious appetizer or main course!
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Ingredients
- 12 ounces ground bison - lamb, beef, pork, etc.
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- ½ teaspoon ancho - chipotle or New Mexico red chile powder
- ½ teaspoon ground cinnamon
- 1 teaspoon garlic - minced
- ¼ cup panko bread crumbs
- 1 egg - beaten
- 1 teaspoon sea salt
- several grinds fresh ground pepper
Instructions
- Preheat oven to 350 degrees (325 convection).
- Add all ingredients to a bowl.
- Combine thoroughly. Hands work best!
- Form 12 meatballs. I like to bake them in mini muffin tins (see photo).
- Place in preheated oven.
- After about 10 minutes, turn them. Bake another 8-10 until firm and browned.
- Serve warm/hot with chosen accompaniments.
Notes
Cook meatballs to an internal temperature of 160 degrees.
If you've made my mole spice blend, use 3 teaspoons.
Chipotle powder or New Mexico red chile powder are great substitutes for the ancho. Generic chili powder is not! It is a spice mix, and it will throw off the balance of the spices.
Nutrition
Serving: 1meatball | Calories: 96kcal | Carbohydrates: 2g | Protein: 6g | Polyunsaturated Fat: 7g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com