Well hey there long lost friends! Clearly, I’ve been away for a bit. Ok, who am I kidding? I fell off the face of the Earth for a few months. In reality, things have been pretty hectic….and while they haven’t at ALL calmed down, they seem to be settling into some sort of twisted sense of normal for me.
That, coupled with a particularly nasty case of academic writer’s block, brings be back to you! What should I really be doing right now? Writing my admissions essays…but NO! I made a tragically stupid mistake by looking at the degree plan of study (in depth) that I’m applying for and subsequently am having a mini-panic attack. Joy. However, my somewhat flaky nature and ability to be scared by a PDF is GREAT for you guys….because I’m back! If for no other reason that to prove to myself that I can still write.
If it gets rambly, my most sincere apologies. I am just navigating through the storm of not actually having written anything for months. Sue me.
These little bad boys are some CRAZY delicious bison meatballs! Now, if you are finding yourself saying, “EEEWW! Bison!?!” just freaking take my word for it, bison is AMAZING! Like, life-changing amazing. In fact, I don’t know why I didn’t get on the bison train sooner! Now, if you can’t find bison, these could be made with ground beef….I suppose. But if you CAN find bison (or happen to have an old friend from elementary school who was gifted a bison ranch as a wedding gift…..I mean, it could happen!) load up on as much of that stuff as you can!
- 2 pounds ground bison
- 2-3 cloves of garlic, finely minced
- 2-3 small red chile peppers, finely minced seeds and all! (you could sub 1-2 teaspoons of crushed red pepper depending on the heat level you want)
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1/2 teaspoon ground sage
- 1 teaspoon dried thyme
- 2 teaspoons salt
- Ground Black pepper….as much as you dig!
- Combine all ingredients in a large bowl and mix by hand.
- Get good and dirty making sure all spices are incorporated thoroughly!
- Roll mixture into walnut-sized balls. Mine made just over 2 dozen meatballs.
- Heat 1-2 tablespoons in a deep skillet and add meatballs to your pan.
- Brown on all sides, about 2-3 minutes per side until you get a nice brown crust on each side.
- When meatballs are browned on all sides, I topped mine with my favorite red sauce and simmered them somewhat covered (more to protect my cooktop from splatters) on low for about 10 minutes.
- Toss those bad boys on some spaghetti squash and enjoy!
I hope that these are rockin’ for ya! They were pretty much one of the best things I’ve ever made….but I’m a sucker for simple comfort foods.
Here’s to being back! Peace, Love, and Paleo!