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
- 1 pound ground bison (or lean grass-fed beef)
- 1 large carrot, grated
- 1 shallot, minced
- 2 garlic cloves, minced
- Large handful parsley, finely chopped
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon smoked paprika
- 1 egg, beaten
- 1 teaspoon fine sea salt (or to taste)
- Several grinds black pepper to taste
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.
WHY WE LOVE THIS RECIPE
This tapas-style meatball appetizer is a riff on my curry carrot turkey burgers. I love cooking with lean proteins, vegetables, and spices like cumin for a well-rounded, flavorful dish. The smoked paprika in this recipe makes the meatballs extra festive, so try rolling them on the smaller side and serving them as an appetizer at your next party.
(Photos: Erin Parekh)
