Ingredients

• 8 ounces ground bison
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 0.5 teaspoons ground cumin
• 0.5 teaspoons onion powder
• 0.5 teaspoons paprika
• 0.13 teaspoons dried sage
• 1 pinch celery salt , or to taste
• 2 teaspoons olive oil

Instructions

1. 1 Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size.
2. 2 Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition per serving