Bison Meatballs and Cauliflower Mash

Directions

• Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment paper for easy cleanup.
• In a large bowl, combine the following ingredients: 1 lb ground bison 2 garlic cloves (minced, divided) 1 tsp lemon zest 1/4 cup chopped parsley 1/2 tsp sea salt (divided)
• Mix the ingredients together thoroughly, ensuring the seasonings are evenly distributed.
• With your hands, shape the mixture into meatballs, about 2 inches in diameter. Place the meatballs on the prepared baking sheet, spacing them evenly.
• Bake the meatballs in the preheated oven for 23 to 25 minutes, or until they are cooked through and slightly browned on the outside. The internal temperature should reach 160°F (71°C).
• While the meatballs are baking, fill a large pot with water and bring it to a boil. Add the chopped cauliflower florets to a steamer basket, and steam for 10 to 12 minutes or until the cauliflower is tender and easily pierced with a fork.
• In a small skillet, heat 1 tbsp extra virgin olive oil over low heat. Add the remaining 2 garlic cloves (minced) and sauté for about 2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
• Once the cauliflower is steamed, transfer it to a blender or food processor. Add the garlic-infused olive oil and the remaining 1/2 tsp sea salt. Process until smooth and creamy. If the mash is too thick, you can add a bit of water or extra olive oil to reach your desired consistency.
• Serve the bison meatballs alongside the cauliflower mash. Garnish with additional fresh parsley or your favorite herbs, if desired.