Ready in 30 minutes • Makes 4 servings
• 1 lb ground bison
• 1/2 cup white onion, diced
• 2 tbsp black olives, diced
• 1/4 cup green bell pepper, diced
• 2 large garlic cloves, diced
• 1 tbsp Dijon mustard
• 1 tsp basil
• Sea salt and pepper, to taste
• 1 tbsp olive oil
• 1 jar (24 oz) unsalted tomato sauce (organic,
if possible)
1. In a mixing bowl, combine all ingredients. Mix
together with your hands.
2. In a large, deep frying pan,
heat oil on medium heat. While oil is warming, form
golf-ball size meatballs.
3. Put the meatballs into the pan, cook for 2 to
3 minutes, then flip. Turn them every 2 to 3 minutes
to brown the sides.
4. Lower heat to medium, pour sauce over meatballs
and cover. Cook for an additional 5 to 10 minutes
stirring occasionally until thoroughly cooked.
NUTRIENTS PER SERVING:
Calories:
380, Total Fats: 22 g, Saturated Fat: 8 g, Trans
Fat: 0 g, Cholesterol: 80 mg, Sodium: 220 mg, Total
Carbohydrates: 19 g, Dietary Fiber: 3 g, Sugars:
9 g, Protein: 24 g, Iron: 4 mg
Reader recipe provided by Taylor Ryan. Thanks Taylor!
 “Bison
is by far my favorite meat to use because it is leaner
than chicken, packed with protein and tastes like
filet mignon. Try this with a side of broccoli or
on a whole wheat sub.”
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