A friend of mine hooked up a killer deal for Bison from the cattle auction at the stock show. He knows a guy who goes to the auction, picks the best free-range, grass-fed bison and auctions it. Since that is a heck of a lot of meat, he arranges to split the meat ahead of time with large groups of people. So little ol’ me, who typically could not go to the auction because I really can’t store a whole bison in my freezer, gets a piece of the action!
So, what do you do when you have 5 lbs of delicious and responsibly raised ground bison? You make meatballs! You. make. meatballs. The jicama in these meatballs makes them taste like the creamiest and cheesiest meatballs you’ve ever had. I couldn’t believe there was no cheese in them when I tried it.
These are GREAT with my White Bean Cannelini Soup.
- jicama, ~1/2 of a small one
- ground bison, 2 lbs
- rosemary, 1 tbsp
- marjoram, 1 tsp
- thyme, 1 tsp
- eggs, 4
- coconut oil, 1/2 jar
- food processor
- coarsely dice jicama before pulsing in a food processor. Pulse until the jicama is in small rice’shaped pieces (about 1 min).
- mix jicama rice and all other ingredients in a bowl until well combined.
- heat coconut oil in large saute pan until well melted and hot. The oil hsould sizzle to water droplets and be about 1/2-3/4 inch deep.
- form the mixture into balls and gently place in the oil
- fry each meatball until thoroughly browned on the bottom before flipping (about 10 min)
- turn the meatballs over and then cook until fully golden brown (about an additional 5 minutes)
- using a slotted spoon, remove from oil and place on paper towels
- serve and enjoy!