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Of all of the types of protein available to me, I eat red meat the most since it is high in the nutrients I tend to lack from my vegan days, especially iron and zinc (if you are worried about red meat being inflammatory, etc., I recommend this article series by Chris Kresser – Red Meat Report). I by no means eat a ton of it, but I am sure to include it at least a couple of times a week, especially liver, instead of taking supplements for the aforementioned minerals.
Sarah Ballantyne of The Paleo Mom introduced me to bison as an addition to my beef and lamb routine, and I am loving it! It tastes very similar to lean beef, although slightly sweeter. If you can’t find any locally, Tropical Traditions sells grass-fed bison on their website. Bison liver, compared to beef liver, is extremely mild in flavor–if you are having a hard time finding liver palatable, I suggest trying this recipe with some bison instead of beef liver (you can find bison liver here). I bought a box of ground bison as well as bison liver online a few months ago, and have really enjoyed the addition of a new protein in the rotation.
These meatballs are cooked in a sauce made from citrus and coconut aminos. While the crispy sweet potatoes are fantastic, you could also serve them over cauliflower rice, zoodles (zucchini cut with a spiralizer and then sauteed briefly), or spaghetti squash. They make a great addition to a batch-cooking routine, and if you would like to store them longer term they can be glazed with sauce and frozen. Keep some in the fridge for a high-protein snack during the week, or to have with breakfast! And if you can’t find bison, this recipe tastes great with ground beef–I served these made with beef as an appetizer for my cookbook release party!
- 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.
- Using a vegetable peeler, peel the sweet potato into long, flat ribbons. Alternately, you could spiralize it with a vegetable spiralizer.
- Heat half of the solid cooking fat in the bottom of a wok or skillet on medium-high heat. When the fat has melted and the pan is hot, add half of the sweet potatoes. Let them cook, stirring, for about 10 minutes, being sure not to stir them too often to ensure that they brown on the bottoms.
- Add the other half of the solid cooking fat and repeat with the second batch of noodles.