Definitely a delicious healthy mashup of flavors.
Greek Bison Meatballs
Inspired here
- 1 lb ground bison
- 1 large egg, lightly beaten
- 4 T fresh chopped parsley, divided
- 1 T chopped fresh mint
- 3 t finely grated garlic, divided
- 1/2 t salt
- 1 c cooked quinoa
- 3 T olive oil
2 T chopped fresh dill - Zest and juice of 1 lemon
- 1/2 c plain yogurt
- 1 c crumbled queso fresco, divided
- 1 c thinly sliced cucumbers
Preheat oven to 425F. Line baking sheet with parchment paper. Combine bison, half parsley, mint, 1 T garlic and salt. Form into 12 balls and place on baking sheet. Bake until browned and cooked through, about 20 minutes. Meanwhile, mix oil, dill, lemon zest and lemon juice along with the remaining parsley and garlic. Transfer 1 T of the herb mixture to a small bowl and stir in yogurt and 1/4 c queso fresco. Add the quinoa to bowl with herbs and stir in the remaining queso freco. Serve the meatballs with the quinoa, yogurt sauce and cucumbers.
These meatballs freeze very well and are perfect to make/freeze on a weekend when you have some free time.
