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

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!