Bison Meatballs
Bison Meatballs
With the completion of my CPR recertification course last week, I’m now officially headed into my 9th year as a certified personal trainer!
It seems like only yesterday I was leaving the testing site in Hartford, Connecticut after taking the American Council on Exercise exam.
Time flies when you’re having fun, right?
As I’ve been reflecting back on my journey as a certified fitness professional, I’ve also been thinking about some of my favorite recipes.
Today, you’re in for a real treat because the recipe I’m sharing with you for Bison Meatballs is the one that got me interested in clean eating.
It’s the first clean recipe I tried and I’ve been making it since a few months before I became a certified personal trainer (that means eight years)!
And while the version I’m sharing isn’t the same as the one I originally I tore out of Oxygen Magazine some 8 years ago (a lot of things have gone missing in the Fit Armadillo household recently!), it came out just as delicious! I can’t wait for you to try it and hopefully fall in love with bison and clean eating like I did 🙂
Here’s what you need to put it all together:
32 oz of bison meat
1 medium sweet potato
4 scallions
10 melba toast crackers
1 tbsp flaxseed flour (or grind up flaxseeds)
pinch of salt
optional: 1 serrano pepper
Here’s how to make it:
Step One: Prep time! Start by boiling your sweet potatoes. Once you’ve set them up, grab your food processor and use it to mash up your melba toasts. Next, chop up your scallions and serrano pepper, if you want to add a little kick! If you aren’t using flaxseed flour, grind up your flaxseeds during this step.
Step Two: Putting it all together. Once your sweet potatoes are boiled, it’s time to mash them up. Then you can combine them and all of your other perfectly prepared ingredients. Make sure to really mix them up so each meatball has an equal amount of flavoring.
Step Three: Cook your meatballs. Set your oven to 350 degrees and form your mix of meat into meatballs while you wait for the oven to warm up. I like to use an ice cream scoop to get evenly sized meatballs, but you can be a rebel and eyeball things. Place each meatball onto a baking sheet covered with tin foil and misted with cooking spray. When they are all done, cook them up for 20 mins.
And, that’s it!
If you’re like me, you can enjoy your meatballs in some pita bread, but they would be equally yummy cozied up to a sub or some pasta.
And if you haven’t checked out Clean Eating Magazine yet, I highly recommend that you do!
They have many awesome recipes and meal plans that are easy enough for a college kid to follow (and before finding Clean Eating, I may or may not have woken up the the smoke detector and a few students some several times….)!
Have you ever had bison meatballs? Will you try out this recipe? Let me know your thoughts by leaving a comment below:
