Citrust-Bison Meatballs with Crispy Sweet Potato Noodles

Citrust-Bison Meatballs with Crispy Sweet Potato Noodles

The credit for this Citrust-Bison Meatballs with Crispy Sweet Potato Noodles recipe goes to AutoImmune-Paleo.com. You can get the full version of their recipe here.

Of all of the types of protein available to me, I eat red meat the most since it is high in the nutrients I tend to lack from my vegan days, especially iron and zinc (if you are worried about red meat being inflammatory, etc., I recommend this article series by Chris Kresser – Red Meat Report). I by no means eat a ton of it, but I am sure to include it at least a couple of times a week, especially liver, instead of taking supplements for the aforementioned minerals.

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Serves 4
Ingredients

2 tablespoons solid cooking fat

½ yellow onion, minced

3 cloves garlic, minced

1 teaspoon grated ginger

2 pounds ground bison

1 tablespoon thyme

½ teaspoon sea salt

1 orange, juiced (about ½ cup)

¼ cup coconut aminos

Instructions
  1. Heat half of the cooking fat in the bottom of a skillet on medium heat. When the fat is melted and the pan is hot, add the onion, and cook, stirring, for 8 minutes, or until translucent. Add the garlic and ginger and cook, stirring, for a minute, just until fragrant. Remove from heat and place onion mixture into a bowl. Set aside to cool for a few minutes.
  2. When the onion mixture has cooled, add it to a large bowl with the ground bison, thyme, and salt. Gently mix with your hands until everything is well incorporated. Form into 1-1/2″ meatballs (about 20 total).
  3. Place the rest of the cooking fat in the bottom of the skillet you used for the onions on medium heat. When the fat is melted and the pan is hot, add the meatballs. Brown for three minutes on one side, flip, and add the orange juice and coconut aminos. Cook, covered, for 10 minutes, or until cooked throughout. Remove from pan and set aside.
  4. Leave the remaining juices in the pan and turn up to medium-high heat. Let the sauce reduce about ½, about 5-10 minutes.
  5. Serve on a bed of crispy sweet potato noodles and glazed with sauce and fresh thyme.
Crispy Sweet Potato Noodles
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Serves 2
Ingredients

1 large sweet potato, peeled

2 tablespoons solid cooking fat

¼ teaspoon sea salt

Vegetable peeler or spiralizer

Instructions
  1. Using a vegetable peeler, peel the sweet potato into long, flat ribbons. Alternately, you could spiralize it with a vegetable spiralizer.
  2. Heat half of the solid cooking fat in the bottom of a wok or skillet on medium-high heat. When the fat has melted and the pan is hot, add half of the sweet potatoes. Let them cook, stirring, for about 10 minutes, being sure not to stir them too often to ensure that they brown on the bottoms.
  3. Add the other half of the solid cooking fat and repeat with the second batch of noodles.


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