Bison meatballs

I got some ground bison from a farmer’s market in Ybor City in Tampa, Florida. The harissa was on the sale table at the Publix and the inspiration for this meal. This meal is flavor-filled and gluten free. 

Sides are arugula and cucumber salad with a lemon and sesame oil dressing, and Korean carrots (which is actually a Russian recipe). 

The recipe below is just for the meatballs.

Ingredients

• One pound ground bison
• Two strips of prosciutto
• one egg
• pinch of salt
• handfull of chopped parsley
• 1/2 onion

Directions

1. Chop onion and add to pan with 1 tbs olive oil over medium heat. Cook 10 minutes.
2. While onion is cooking, prepare the meatball mixture: combine egg, parsley, pinch of salt. Chop prosciutto into little pieces and add to the mixture, making sure that the piece don’t stick together. 
3. Add cooked onion and mix thoroughly. 
4. Add 1 tbs of oil to the pan, over medium heat. 
5. Roll out 1-inch meatballs and put in pan. Cook for 5 minutes then check to see if the meatballs are releasing from the pan. (I’m still getting used to this pan, it took longer than expected for them to release from the pan.) Once the meatballs release from the pan, flip them. You want them to be just cooked.. a little color on at least two sides. Enjoy!