Ingredients
Scale
- 1 pound ground bison
- 1 cup breadcrumbs
- 1/2 cup dried cranberries, chopped
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
- Wild rice (for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground bison, breadcrumbs, cranberries, egg, garlic powder, onion powder, salt, and black pepper.
- Mix gently until just combined, being careful not to overmix.
- Let the mixture rest for 10 minutes.
- Form the mixture into meatballs, about 1.5 inches in diameter.
- Place the meatballs on a baking sheet lined with parchment paper and bake for 25 minutes, or until they reach an internal temperature of 160°F (70°C).
- While the meatballs are baking, prepare the wild rice according to package instructions.
- Serve the meatballs warm atop wild rice, garnished with fresh parsley.
Notes
For best results, avoid overmixing and consider chilling the mixture before shaping the meatballs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg