Lemon Thyme Brussels and Bison Meatballs

Lemon Thyme Brussels and Bison Meatballs 

1/2 lb. ground bison
sea salt and pepper
3-4 tsp. Mrs. Dash Onion & Herb Seasoning Blend

2-3 Tbs. Kerrygold butter, divided
2 large parsnips, peeled and grated
2 cups baby Brussels sprouts, cleaned, trimmed, and halved
sea salt and pepper
2 Tbs. fresh thyme
Juice of 1 fresh lemon

 

Preheat the oven to 425 degrees. Using your hands, combine the mission with the seasonings in a moderate-sized bowl. Form into decent-sized meatballs and transfer to a medium Dutch oven or glass baking dish. 

 

Cover and bake for about 30-35 minutes. Bison is very lean, so overcooking will cause the balls to become dry. For added flavor and to ensure the balls are most, add a bit of fat, such as Kerrygold or beef tallow, if desired.

 

As the bison balls are baking, blanch the Brussels sprouts until bright green in a large pot of water. 
Remove from heat and set aside. Melt about half of the divided Kerrygold in a large cast-iron skillet. 
Add the parsnips and salt and pepper, stirring until the snips begin to caramelize. Immediately add the sprouts and the remaining butter. 
Stir and fully coat all the veggies, turning the heat to medium-low. Once the caramelization of the sprouts begins to occur, add the lemon juice and thyme and stir to perfection.

 

Serve topped with the meatballs and dressed with any additional fresh thyme.

 

On an added note, earlier in the day, we were able to attend a wine tasting at a local shop. The Spaceman was in the queue and proved to be utterly smooth and stellar. Quite the pairing, I’d say. – Mosey here, my friends, for an intergalactic viewing.