Makes 30-32 meatballs
Prep Time: 20 minutes
Cook Time: 16-17 minutes
Total Time: 36-37 minutes
Ingredients
454g Extra Lean Ground Noble Premium Bison
1 egg
1 small yellow onion, grated
1/2 cup (125 mL) panko breadcrumbs
3-4 cloves garlic, minced
1 tbsp (15 mL) avocado oil
2 tsp (10 mL) Lebanese seven spice
1 tsp (5 mL) Aleppo pepper
1/4 tsp (1.5 mL) EACH cumin, cinnamon and red chili flakes
Handful fresh parsley, minced
Salt and pepper to taste
1/2 cup (125 mL) sliced almonds, toasted
4 pita, for serving
Fresh parsley, for serving
For the sour cherry sauce:
1/2 tbsp (7.5 mL) avocado oil
1 red onion, minced
1/2 cup (125 mL) sour cherry jam
1 tbsp (15 mL) pomegranate molasses
Juice of one lemon
1/2 cup (125 mL) vegetable broth
Salt and pepper to taste
Directions:
1. In a large bowl, mix the bison with the egg, onion, panko, garlic, avocado oil, spices and parsley. Season to taste with salt and pepper. Form into 30-32 small meatballs.
2. Preheat your grill or griddle to medium high heat (about 400-425 degrees F). You can either skewer the meatballs or grill/griddle them individually. Grill for 3-4 minutes per side.
3. While the meatballs cook, heat a skillet over medium heat, and add the avocado oil and red onion. Cook for 1-2 minutes before adding the remaining ingredients. Reduce heat to low.
4. Once the meatballs are cooked, add them to the skillet with the cherry sauce, and cook for 9-10 minutes until the sauce has reduced and thickened, and coats the meatballs.
5. Serve on a pita with fresh parsley, and toasted slivered almonds.