Bison & Aronia Berry Meatballs over Parsnip Mash

The Hunter’s Recovery Plate
Lean, high-iron protein paired with deep-pigment berries for muscle repair and metabolic health.

Prep time: 15 mins | Cook time: 20 mins
Yields: 4 Servings

Ingredients:

• 1 lb Ground Bison
• 1/4 cup Dried Aronia Berries (or tart cherries), finely chopped
• 1 Egg, whisked
• 2 tbsp Fresh Rosemary, minced
• 2 cloves Garlic, minced
• 3 large Parsnips, peeled and chopped
• 1 tbsp Ghee or Grass-fed Butter
• Salt and Pepper to taste

Directions:

1. Preheat oven to 375°F (190°C). In a large bowl, combine bison, berries, egg, rosemary, and garlic. Form into 12–14 small meatballs.
2. Bake meatballs on a wire rack over a sheet pan for 15–18 minutes until browned and cooked through.
3. While meatballs bake, boil parsnips in salted water until soft (about 12 minutes). Drain and mash with ghee, salt, and pepper until smooth.
4. Serve 3–4 meatballs over a generous scoop of parsnip mash.

Enjoy!