Bison Mushroom Meatballs with Stir-fried Broccolini

Heart-healthy bison and meaty mushrooms combine for juicy, tender meatballs in this quick cooking stir-fry – it’s made in a non-stick wok for easy tossing and clean-up making it ideal for a quick weeknight meal. Toasted sesame oil adds a rich depth of flavor to the dish and toasted sesame seeds reiterate the nuttiness as a crunchy garnish at the end. A simple combination of coconut aminos and honey forms a savory sweet sauce to coat the meatballs and tender broccolini.  Serve it with steamed rice or cooked rice noodles for an easy dinner the whole family will love.

Toasted sesame oil

8 ounces cremini mushrooms, minced

Kosher salt

1 pound ground bison

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

2 tablespoons minced fresh parsley

3 cloves garlic, sliced

3 green onions, sliced

1 red chile pepper, sliced

1 pound broccolini

1/4 cup coconut aminos

2 tablespoons honey

1 tablespoon toasted sesame seeds

Set a non-stick wok over medium-low heat. Once hot, add enough sesame oil to lightly coat the bottom of the pan. Add the mushrooms and a pinch of salt. Cook until the mushrooms are browned and caramelized, about 8 minutes. 

Remove the mushrooms from the wok and place in a mixing bowl to cool slightly. Add the bison, onion powder, garlic powder and parsley. Season with a pinch of salt and stir to combine. Form the bison mixture into 16 meatballs and place in the fridge to chill.

Meanwhile, set the wok back over medium heat, adding additional sesame oil to lightly coat the bottom of the wok. Add the sliced garlic, green onions and chile pepper. Stir-fry until beginning to brown, about 2 minutes.  Add the broccolini to the pan and sauté 1 minute. Add a couple of tablespoons of water to the pan then place the lid on top. Steam the broccolini until tender, about 3 minutes. Remove the broccolini mixture from the wok and set aside.

Set the wok back over medium heat, adding additional sesame oil to lightly coat the bottom of the wok. Working in batches, add the meatballs to the wok, cooking on all sides until browned, about 5 minutes. Once all the meatballs are seared, add all of the meatballs back into the wok and add the coconut aminos and honey. Simmer until meatballs are cooked through, about 5 minutes longer.

Add the broccolini mixture back to the pan and toss to combine.  Garnish with sesame seeds for serving.