Spicy Jerk Meatballs

INGREDIENTS

For the Meatballs:

  • 1 pkg Pederson’s All‑Natural Ground Bison (16 oz)
  • 1 egg
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp almond flour
  • 2 Tbsp grated onion
  • 1 tsp minced garlic
  • ½ tsp sea salt
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • 1 Tbsp tapioca starch (for dusting)
  • 2 Tbsp olive oil (for pan‑frying)

For the Jerk‑Pineapple Sauce:

  • 6 Tbsp coconut aminos
  • 2 scallions, chopped
  • 2 Tbsp water (+ extra to thin)
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp dried thyme
  • ½ tsp ground ginger
  • ¼ tsp each: allspice • ground cloves • nutmeg
  • 1 tsp onion powder
  • 3 tsp sea salt
  • 1 cup fresh pineapple, diced
  • 2 small red mini‑peppers, thinly sliced

INSTRUCTIONS

  1. Mix & roll – Combine all meatball ingredients (except tapioca & oil). Roll 14 bite‑size balls; dust lightly with tapioca.
  2. Brown – Heat olive oil in a medium skillet (med‑high). Sear meatballs 10 min, rotating until deeply golden. Transfer to a rack.
  3. Blend sauce – Blitz scallions, coconut aminos & 2 Tbsp water until smooth; add remaining sauce spices and pulse.
  4. Sauté fruit & finish – Wipe skillet, toss in pineapple (2–3 min), add peppers, jerk sauce & ¼ cup water. Return meatballs; simmer 2 min, splashing in more water for a glossy glaze.
  5. Serve – Shower with extra scallions and dig in—sweet heat meets lean bison protein!