Heat half of the cooking fat in the bottom of a skillet on medium heat. When the fat is melted and the pan is hot, add the onion, and cook, stirring, for 8 minutes, or until translucent. Add the garlic and ginger and cook, stirring, for a minute, just until fragrant. Remove from heat and place onion mixture into a bowl. Set aside to cool for a few minutes.
When the onion mixture has cooled, add it to a large bowl with the ground bison, thyme, and salt. Gently mix with your hands until everything is well incorporated. Form into 1-1/2" meatballs (about 20 total).
Place the rest of the cooking fat in the bottom of the skillet you used for the onions on medium heat. When the fat is melted and the pan is hot, add the meatballs. Brown for three minutes on one side, flip, and add the orange juice and coconut aminos. Cook, covered, for 10 minutes, or until cooked throughout. Remove from pan and set aside.
Leave the remaining juices in the pan and turn up to medium-high heat. Let the sauce reduce about ½, about 5-10 minutes.
Serve on a bed of crispy sweet potato noodles and glazed with sauce and fresh thyme.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/citrus-bison-meatballs-with-crispy-sweet-potato-noodles/