Low Carb Bison Balls in Red Onion and Chocolate Stout Gravy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1 egg
- 2 tbsp butter
- 1/4 tsp salt
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1 tsp worcestershire sauce
- 1/2 tsp allspice
- 1 cup sliced onions
- 1/8 sp pepper
- 1/3 up almond flour
- 1 lb. ground bison
- 1/2 tsp cocoa powder
- 1 tbsp avocado (or other) oil for frying
- 1 cup chocolate stout (or other beer wine, or beef broth)
- 2 tbsp granulated sugar substitute (swerve splenda, ideal, etc.)
- 2 tbsp butter (to put in at the end)
- Carbohydrate 4.19668082500146 g
- Cholesterol 75.7041818052324 mg
- Fat 19.1434874518406 g
- Fiber 0.64815009975036 g
- Protein 17.4228203958207 g
- Saturated Fat 2.9564510104168 g
- Serving Size 1 1 servings of 3 meatballs each (131g)
- Sodium 351.651731187351 mg
- Sugar 3.5485307252511 g
- Trans Fat 14.7904293600049 g
- Calories 261 calories
Combine all of the meatball ingredients except for the avocado oil in a medium bowl and mix thoroughly. Form into 15 meatballs. Heat the oil in a nonstick frying pan and cook the meatballs for 2-3 minutes per side or until browned on all sides. Remove the meatballs from the pan. Add the butter and onions to the same pan you cooked the meatballs in and cook for about 5 minutes until softened and just starting to brown. Season with salt and pepper, then pour in the stout (or other liquid) and sweetener. Add the meatballs in and stir well until coated.Cover and simmer for 20 -- 30 minutes. Remove the cover and simmer another 5-10 minutes or until the gravy has reduced a bit. Remove from the heat and stir in the 2 Tbsp butter until smooth. Serve hot garnished with parsley (optional) over Better Than Potatoes Cauliflower Puree if desired.
