Bison Meatballs with Braised White Beans

Name: Bison Meatballs with Braised White Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 egg; 1 tbsp extra-virgin olive oil; 0.5 cup almond flour; 2 tbsp finely chopped fresh basil; 2 tbsp finely chopped fresh dill; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 lb grass-fed ground bison; 2 tbsp extra-virgin olive oil; 1 small fennel bulb, finely chopped; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; 0.25 tsp red pepper flakes; 1 lb cherry tomatoes; 1 (15.5-oz) can cannellini beans, drained and rinsed; 2 cups vegetable or chicken stock; 1 tsp kosher salt; 0.5 tsp ground black pepper; 1 tsp grated lemon zest; 1 tbsp lemon juice

Herb-flecked grass-fed bison meatballs baked in the oven and served over cannellini beans braised with burst cherry tomatoes, delivering omega-3s from bison and cooked-tomato lycopene.

From The Young Forever Cookbook

Bison Meatballs with Braised White Beans

Prep: 15 min
Cook: 20 min
Total: 35 min
Yield: 4 servings
Category: Main Course

Nutrition (estimated)

per 1 bowl

Calories: 530 kcal
Protein: 34 g
Fat: 30 g
Carbs: 27 g
Fiber: 8 g
Sugar: 6 g
Sodium: 780 mg

Ingredients

1 egg
1 tbsp extra-virgin olive oil
0.5 cup almond flour
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh dill
1 tsp kosher salt
0.5 tsp freshly ground black pepper
1 lb grass-fed ground bison
2 tbsp extra-virgin olive oil
1 small fennel bulb, finely chopped
1 small yellow onion, finely chopped
3 garlic cloves, minced
0.25 tsp red pepper flakes
1 lb cherry tomatoes
1 (15.5-oz) can cannellini beans, drained and rinsed
2 cups vegetable or chicken stock
1 tsp kosher salt
0.5 tsp ground black pepper
1 tsp grated lemon zest
1 tbsp lemon juice

Bison Cannellini Beans

Instructions

Heat oven to 400°F; set rack in the middle. Line a baking sheet with parchment.
Meatballs: Whisk egg and olive oil in a large bowl. Mix in almond flour until no longer dry. Add basil, dill, salt, and pepper. Work in half the bison, then fold in the rest without overworking. Form into 12 balls and bake on the sheet 15 min until cooked through.
Beans: Heat olive oil in a large nonstick pan over medium. Cook fennel and onion 4 min until soft. Add garlic and red pepper flakes; cook about 1 min until fragrant. Add cherry tomatoes; cook 5 min until skins soften.
Stir in beans, stock, salt, and pepper. Bring to a boil, reduce to a simmer, gently mash some beans with a spoon, and cook about 8 min until thickened. Stir in lemon zest and juice to taste.
Spoon braised beans onto plates, top with meatballs, and sprinkle with remaining dill.