These baked meatballs are going to remind you of bread-crumb and Parmesan laden Italian meatballs. The rich flavor of bison combined with healthier jicama creates the perfect texture.
Peel and coarsely dice jicama. Add to a food processor with rosemary, marjoram, thyme, and salt. Pulse until the jicama is in small rice-shaped pieces (about 1 min).
Mix the spiced jicama rice with eggs and ground bison in a bowl until well combined.
Roll the meat mixture into 1.5" diameter balls and distribute evenly on a baking sheet.
Bake for 22-24 minutes or until cooked through.
Serve and enjoy!
Notes
Some of the fat will drip out with the excess moisture from the jicama, leaving a little tutu or halo around each meatball. This will easily scrape away leaving the finished meatballs.