A Greek twist on the Italian classic, your family will love these flavor-packed gluten free meatballs seasoned with oregano, allspice and garlic.
To cut down on calories and fat, I always bake my meatballs in a 350 degree oven for around 20 minutes or until browned on both sides. Fat is not the enemy but I would much rather brown vermicelli in clarified butter (ghee) or drizzle the finished dish with extra virgin olive oil than waste hundreds of calories simply browning the meatballs.
To cut down on calories and fat, I always bake my meatballs in a 350 degree oven for around 20 minutes or until browned on both sides. Fat is not the enemy but I would much rather brown vermicelli in clarified butter (ghee) or drizzle the finished dish with extra virgin olive oil than waste hundreds of calories simply browning the meatballs.
Ingredients:
- 20 ounces ground bison (or lamb, sirloin, etc.)
- 1 large egg
- 1/4 cup fresh parsley minced
- 2 cloves garlic grated
- 2 tablespoons tomato paste
- 2 tablespoons parmesan cheese grated
- 1 tablespoon dried oregano
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon cayenne
Instructions:
- Pre-heat oven to 350 degrees F and line a baking sheet with foil. Spray foil with cooking spray and set aside.
- Place ground meat in the bottom of a medium bowl and add all remaining ingredients. Use your hands and mix together ingredients until everything is fully incorporated.
- Using a small cookie scoop, form mixture into evenly sized meatballs and bake for 20-25 minutes or until cooked through. (Makes 28-30 total meatballs.)
