Greek Bison or Turkey Meatballs

• 1 lb 99% lean ground bison or turkey
• 1 egg
• 14 g panko breadcrumbs
• 150 g red onion, chopped
• 6 large mint leaves, chopped
• 1/3 cup chopped parsley
• 2 garlic cloves, minced or pressed
• 1/2 tsp dry oregano
• 1 small can of tomato paste
• 1 tsp salt
• Pinch of black pepper
• 1/2 tsp cinnamon
• 1/4 tsp cumin
• 1/4 tsp coriander

Instructions

1. Pre-heat oven to 350
2. Combine the egg, bread crumbs, red onion, mint, all the dry spices and tomato paste in a large bowl until well mixed.
3. Add bison to the bowl and work the mixture with your fingers until it is evenly combined. (You can do this ahead of time and cover and refrigerate until you’re ready to roll!)
4. When you’re ready to make the meatballs, spray your hands with a little cooking spray and form the meatballs, 45 g per meatball.
5. Heat a nonstick pan over medium high heat and spray with cooking spray. Sear the meatballs for 1 minute on each side, then place in the oven and cook until at temp. Bison should be cooked to 120 degrees, Turkey to 165 degrees.