These delicious Bison Meatballs are packed with Mediterranean flavors inspired by our trips to Greece. They are easy to cook and great to take along with you when you are on the go (and you don’t even need utensils to eat them!).
Press or finely chop the garlic and mix into the bison. Add the egg and spices.
When the bison, egg, and spices are well combined, add the feta and fold it in carefully.
Roll the bison mix into 10 meatballs about the size of golf balls.
Add a little cooking spray to a large skillet and place on medium heat. When the pan is hot, add the meatballs and cook for about 7 minutes, turning them regularly.
Serve with tzatziki, salad, and pita bread or rice. Enjoy!
This recipe will make 2 servings of 5 meatballs each (so 10 meatballs total).For homemade tzatziki, grate cucumber and dry the grated pieces thoroughly with kitchen towels to get rid of most of the water. Then, add the cucumber and pressed garlic to Greek yogurt and let it sit in the fridge for a few hours.You can also use regular yogurt, just let it sit in a coffee filter or cheesecloth for an hour before to remove some of the moisture.You can store the meatballs in an airtight container in the refrigerator for 4-5 days.