Protein-rich ground buffalo (bison) makes uniquely flavorful meatballs that bake up tender and moist. We’ve replaced the usual bread or bread crumbs found in meatball recipes with riced cauliflower, available frozen for convenience. It makes a terrific dinner, and leftovers are great for lunches over steamed greens or in sandwiches.
Heat oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring occasionally, until golden brown, 10 to 12 minutes, lowering heat if they begin to stick. Stir in garlic and cook until fragrant, about 1 minute more.
Arrange a rack in the top third of the oven and preheat to 425°F. Transfer half of the onions to a large bowl. Add ground buffalo, cauliflower, 2 tablespoons of the parsley, salt, pepper, allspice and nutmeg. Gently fold ingredients together with a rubber spatula or your hands, then gently form mixture into about 30 ping-pong-size balls. Transfer remaining onions to a plate and add meatballs to the skillet.
Bake, turning meatballs once or twice, until they release their liquid and firm up, about 10 minutes. Add reserved onions to the skillet. Turn on the broiler and broil until tops of meatballs brown, 4 to 5 minutes. Transfer meatballs to a platter, spoon onions and juices over top and sprinkle with remaining 1 tablespoon parsley.
Per Serving: Serving size: 5 meatballs, 300 calories (180 from fat), 20g total fat, 8g saturated fat, 80mg cholesterol, 380mg sodium, 6g carbohydrates, (1 g dietary fiber, 2g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.