Herb-Crusted Bison Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Bison Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Bison Meatballs with Roasted Vegetables

Savor the robust flavor of lean bison seasoned with fresh herbs, formed into bite-sized meatballs and paired with a vibrant medley of roasted vegetables. This dish delivers a satisfying balance of protein and nutrients, perfect for a wholesome meal any time of the day.

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NUTRITION

394kcal
Protein
36.1g
Fat
23.3g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Bison

1 large Egg

1 tablespoon Almond Flour

0.5 medium Zucchini

0.25 medium Red Bell Pepper

0.25 cup Cherry Tomatoes

2 tablespoons Fresh Herbs

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the ground bison, egg, almond flour, chopped fresh herbs, salt, and pepper. Gently mix until just combined, being careful not to overwork the meat.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    On a baking sheet lined with parchment paper, place the meatballs.

  • 5

    Prepare the vegetables by slicing the zucchini into rounds, chopping the red bell pepper into strips, and halving the cherry tomatoes.

  • 6

    Toss the vegetables with olive oil, a pinch of salt, and additional herbs if desired. Spread them evenly on another baking sheet.

  • 7

    Place both baking sheets in the oven. Roast the vegetables for 20-25 minutes until tender and slightly caramelized, and bake the meatballs for 18-20 minutes until they are cooked through.

  • 8

    Remove from the oven and allow the meatballs to rest for a few minutes before serving alongside the roasted vegetables.

Herb-Crusted Bison Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Bison Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Bison Meatballs with Roasted Vegetables

Savor the robust flavor of lean bison seasoned with fresh herbs, formed into bite-sized meatballs and paired with a vibrant medley of roasted vegetables. This dish delivers a satisfying balance of protein and nutrients, perfect for a wholesome meal any time of the day.

NUTRITION

394kcal
Protein
36.1g
Fat
23.3g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Bison

1 large Egg

1 tablespoon Almond Flour

0.5 medium Zucchini

0.25 medium Red Bell Pepper

0.25 cup Cherry Tomatoes

2 tablespoons Fresh Herbs

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the ground bison, egg, almond flour, chopped fresh herbs, salt, and pepper. Gently mix until just combined, being careful not to overwork the meat.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    On a baking sheet lined with parchment paper, place the meatballs.

  • 5

    Prepare the vegetables by slicing the zucchini into rounds, chopping the red bell pepper into strips, and halving the cherry tomatoes.

  • 6

    Toss the vegetables with olive oil, a pinch of salt, and additional herbs if desired. Spread them evenly on another baking sheet.

  • 7

    Place both baking sheets in the oven. Roast the vegetables for 20-25 minutes until tender and slightly caramelized, and bake the meatballs for 18-20 minutes until they are cooked through.

  • 8

    Remove from the oven and allow the meatballs to rest for a few minutes before serving alongside the roasted vegetables.