Tim Hightower has pledged his love for bison on NOLA as he blesses the world with his Bison Meatballs recipe. Perfect for a party, or just to binge eat by yourself while you sit on your couch and Netflix. Check it out, below!

For meatballs:

  • 2 pounds ground bison
  • 2 tablespoons of ghee (clarified butter), softened
  • 1/4 small onion, finely chopped
  • 2 eggs
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon garlic powder, or 3 fresh cloves, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon paprika
  • 1 teaspoon sea salt (we prefer the taste of Himalayan)
  • 1/4 cup of almond meal

For gravy:

  • 4 thick-cut applewood bacon slices
  • 1 cup sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup sliced, rough-chopped Portobello mushrooms
  • 1/2 cup unsweetened soy milk
  • 3 tablespoons of tapioca starch, or gluten-free flour

Preheat oven to 350 degrees.

In large bowl, add bison, ghee and onion. Whisk eggs together with Dijon. Add to meat. Combine dry seasoning and almond meal. Sprinkle over meat. Mix gently but well with hands.

Form bite-size meatballs. Use your hands or use a melon baller or tablespoon-size measuring spoon.

Place meatballs in mini cupcake pan or rimmed cookie sheet.

The Hightowers suggest placing the bite-size bison meatballs in mini-muffin pans to bake them. (Photo by Ann Maloney, NOLA.com | The Times-Picayune)

Bake for 10 minutes, no longer. Remove meatballs from pans. Reserve drippings for gravy.

In large cast-iron Dutch oven, fry bacon. Leave oil in pan. Remove bacon and chop into fine pieces. Set aside.

Add onion and garlic cloves to bacon fat in pan. Caramelize over low flame until brown and sweet.

Add bison drippings and mushrooms and return chopped bacon to pan. Heat through until mushrooms soften slightly. Add soy milk. Mix well.

Add tapioca starch or gluten-free flour until the gravy thickens. As it reduces, gravy will thicken. If it gets too thick, add a bit more soy milk.

Add meatballs; allow them to simmer in the gravy on low heat for about 8 minutes with lid on.

Serve hot.

Suggestion: Serve with toothpicks in a covered chafing dish with low flame beneath.

Recipe from NOLA.com