What you will need
To substitute for the bread crumbs I used presidents choice no salt added lemon and garlic seasoning and 2 shallots. I prefer shallots over onions because they offer more anti oxidants, minerals and vitamins per weight than an onion.
If you don’t have presidents choice no salt added lemon you can also use mrs dash or dry parsley and oregano.
I also use 2 different types of meats. I used ground bison and ground sausage meat with 2 eggs, and that’s what you’ll need from your fridge.
The bison meat is very lean with 28g of protein and 2g of fat/100g. This compensates for the 9g of fat/100g from the ground sausage meat.
The ground sausage meat compliments the ground bison when mixed because it helps keep meat together, and gives it a better taste.
Before I empty all the ingredients in a mixing bowl I finely cut the shallots.
Dump the ground bison,sausage meat, cut up shallots, 2 tbsp of the garlic and lemon season salt and crack the 2 eggs into a mixing bowl.
This is where it gets messy! Roll up those sleeves and mix the ingredients all together.
Here’s the tricky part!
I dash a small dab of olive oil in my hands before I start rolling the meatballs.
It helps me roll the meat into a perfect meatball shape as you can see, without the meatball drying out.
Lay out your meatballs on a clean tray before you’re ready to cook.
Put a tbsp of olive oil in a pan and place the temperature at a medium heat.
Put your meatballs on pan and turn over once cooked nice and brown on one side.
Total time in the pan 10 minutes
Total time from start to finish 18 minutes.
You can serve at least 4 people with this dish.