Recipe courtesy of Erin Parekh, Nutritious Life-certified health coach. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. Looking to spice up the appetizer selection at your next party? Look no further than these cumin and paprika cocktail meatballs. Make them with bison or grass-fed beef for a tapas-style dish that may soon become a staple.
Ingredients
Directions
- Preheat oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
- Combine all ingredients except bison/beef in a medium-sized mixing bowl. Add meat and gently mix together.
- Wet hands to prevent sticking and roll mixture into uniform meatballs.
- Place onto prepared sheet pan, spaced 1-inch apart, and bake for 15-20 minutes depending on size (or until a meat thermometer registers 165 degrees).
- Meatballs will keep in the fridge for two to three days. Freeze for up to three months.