Dinner for 4
Sheet Pan Bison Meatballs
Bison meatballs roast beside seasoned chickpeas, cauliflower, broccoli, and butternut squash on one sheet pan.
$3.46per serving $$
55 minstart to table
4servings

Ingredients
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 3 cups cubed butternut squash
- 1 cans (15 oz) chickpeas
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp black pepper
- 1 large egg
- 1 tsp kosher salt
- 1 tsp cumin
- 4 tbsp chopped dill (optional)
- 4 tbsp chopped parsley
- 1 tsp lemon zest
- 1/4 cup breadcrumbs
- 1 lb lean ground bison
- tzatziki (optional)
- harissa (optional)
Steps
- Heat the oven to 425 F and line a large sheet pan with oil.
- Toss the cauliflower, broccoli, squash, and chickpeas with olive oil, salt, garlic powder, onion powder, cumin, coriander, and pepper.
- Roast the vegetables and chickpeas for 25 minutes.
- Mix the egg, salt, cumin, dill, parsley, lemon zest, breadcrumbs, and bison, then shape the mixture into meatballs.
- Add the meatballs to the sheet pan and roast for 18 to 20 minutes, until they reach 160 F.
- Serve the meatballs and vegetables with tzatziki or harissa if using.
Main ingredient on sale this week? See what to make with ground lamb or veal on sale.
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