Bison Meatballs with Sage Onion Gravy

Bison has fewer calories and a lower fat content than beef, making it a good choice for the health conscious meat eater. Serve these meatballs with rice or potatoes to soak up the gravy. Low carbers serve with faux mashed potatoes.

1 pound onions, peeled and quartered
6 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 pound ground bison
1 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
1/2 teaspoon soy sauce
2 tablespoons ketchup
1 teaspoon dried oregano
pinch of cayenne pepper
1 cup dry breadcrumbs, such as Panko
1 egg
2 tablespoons chopped fresh sage
2 cups beef broth
2 tablespoons flour

In the bowl of a food processor, pulse onions and garlic until finely chopped. Set aside 1/2 cup of this mixture. Preheat a tablespoon of the oil in a large sauté pan over medium high heat. Transfer remaining chopped onions and garlic from the food processor to the hot pan and cook, stirring often until caramelized, about 15 minutes. When onions in pan are caramelized, transfer to a bowl and set aside.

Meanwhile, make meatballs. Combine reserved onions and garlic with bison, pepper, salt, soy sauce, ketchup, oregano, cayenne, breadcrumbs and egg. With a spatula, toss lightly to combine. Overworking mixture will create a heavy paste, so use a light hand. Roll into 12 balls and transfer to a plate.

Return pan to medium heat and add remaining olive oil. Add meatballs and brown them on all sides, 5 to 10 minutes. Whisk beef broth, flour and sage into bowl with caramelized onions. When meatballs are browned, stack to one side of the pan. Pour in broth mixture and stir, scraping up any browned bits on the bottom of the pan. Redistribute meatballs evenly in pan and simmer over medium heat, turning meatballs occasionally with a spoon. Cook until gravy is thickened and meatballs are cooked through, 15 to 20 minutes. To serve, arrange meatballs on a plate and spoon gravy over them.