Uploaded July 2026 | Updated September 2026, 2 weeks ago
When it comes to introducing deeply-nourishing foods into the diet, particularly when using traditional foods, like bison, the best approach is always a simple one. This delicious and moist ‘Bison Meatballs with Zesty Tomato Sauce’ recipe from Aimee McNew is just the thing to put a little protein pep in your step!
Ingredients:
1 tablespoon avocado oil
1 small white or yellow onion, diced or pulsed in a food processor
10 baby portobello mushrooms, diced or pulsed in a food processor
2 garlic cloves, minced or pulsed in a food processor
3 teaspoons oregano
1 teaspoon paprika
½ teaspoon red pepper flakes
⅛ teaspoon cayenne pepper
1 teaspoon Himalayan sea salt
½ teaspoon black pepper
8 plum tomatoes, diced or pulsed in a food processor
¼ cup tomato paste
Fresh chopped basil (optional)
1 pound ground bison
1 large egg
¼ cup almond flour
Salt and pepper, to taste
Instructions:
In a medium-sized saucepan, sauté onion in avocado oil over medium-high heat. Once it starts to brown, add mushrooms, garlic, spices, tomatoes, tomato paste, and basil. Reduce heat to medium. Stir frequently.
In a medium-sized mixing bowl, combine bison, egg, almond flour, salt, and pepper. Mix thoroughly and form 1½-inch meatballs (approximately 14-16).
Add meatballs to the sauce mixture and simmer until fully cooked, about 20-22 minutes. Stir gently a few times.
Serve warm with your favorite steamed or roasted vegetables.
Note: If you are oxalate-sensitive, or looking to cut back on oxalate exposure, you can substitute the tomato sauce with roasted red bell pepper or another low-oxalate sauce of your choosing.
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When it comes to introducing deeply-nourishing foods into the diet, particularly when using traditional foods, like bison, the best approach is always a simple one. This delicious and moist ‘Bison Meatballs with Zesty Tomato Sauce’ recipe from Aimee McNew is just the thing to put a little protein pep in your step!
Ingredients:
1 tablespoon avocado oil
1 small white or yellow onion, diced or pulsed in a food processor
10 baby portobello mushrooms, diced or pulsed in a food processor
2 garlic cloves, minced or pulsed in a food processor
3 teaspoons oregano
1 teaspoon paprika
½ teaspoon red pepper flakes
⅛ teaspoon cayenne pepper
1 teaspoon Himalayan sea salt
½ teaspoon black pepper
8 plum tomatoes, diced or pulsed in a food processor
¼ cup tomato paste
Fresh chopped basil (optional)
1 pound ground bison
1 large egg
¼ cup almond flour
Salt and pepper, to taste
Instructions:
In a medium-sized saucepan, sauté onion in avocado oil over medium-high heat. Once it starts to brown, add mushrooms, garlic, spices, tomatoes, tomato paste, and basil. Reduce heat to medium. Stir frequently.
In a medium-sized mixing bowl, combine bison, egg, almond flour, salt, and pepper. Mix thoroughly and form 1½-inch meatballs (approximately 14-16).
Add meatballs to the sauce mixture and simmer until fully cooked, about 20-22 minutes. Stir gently a few times.
Serve warm with your favorite steamed or roasted vegetables.
Note: If you are oxalate-sensitive, or looking to cut back on oxalate exposure, you can substitute the tomato sauce with roasted red bell pepper or another low-oxalate sauce of your choosing.
#BisonMeatballs #ZestyTomatoSauce #AncestralNutrition #AncestralNutritionFoundation #NourishingFoods #TraditionalFoods #NutrientDense #HighProteinMeals #BisonRecipe #RealFoodRecipes #WholesomeEating #AncestralCooking #ProteinRichMeals #SimpleIngredients #HealthyDinnerIdeas #TomatoSauceRecipe #FoodAsMedicine #RoastedVegetables #GlutenFreeMeals #NourishingRecipe
