Spinach & Carrot Bison Meatball
Makes 25 small meatballs
- 1 tablespoon extra virgin olive oil
- 1 8 oz. box spinach
- 2 carrots, grated
- 1/2 cup almond meal
- 1 pound ground bison
- 1 large egg
- 1/2 teaspoon sea salt
- 1 teaspoon ras el hanout
- 1/2 teaspoon tumeric
Preheat oven to 375. Add olive oil to a large saute pan and place on medium heat. Add spinach and saute until the spinach is quite wilted, but still bright green. Set aside and let cool slightly. Chop into small pieces.
Add chopped spinach, carrot, almond meal, bison, egg, sea salt, ras el hanout, and tumeric. Mix with hands until well combined (I like using gloves for this part).
Shape meatballs into 1-inch balls. Set up a baking sheet lined with two layers of paper towels to place the fried meatballs when you are done.
Place a large skillet over medium high heat. Add about 2 tablespoons melted coconut oil- it should be enough to generously cover the bottom of the pan. Before pan frying the meatballs, throw a tiny bit of the mixture in to check that it is hot enough. It should immediately sizzle and bubble (but never smoke).
Place meatballs in pan. Make sure to not overcrowd. You will probably have to do this in 2 batches, depending on the size of the skillet. Let the meatball sit for about 1-2 minutes, until the bottom is brown, and then flip for another minute. When done, place onto the baking sheet lined with paper towel to blot any excess oil.
Before placing in the oven, remove paper towel from the baking sheet. Place in oven until the middle is fully cooked, about 15-20 minutes.
Serve with carrot fries and brown rice.