Meatballs with Orange Citrus Sauce


Lately I have not been into ground pork at all. I think I ate too much of it and am tired of it now! Instead of the usual ground pork or beef, this recipe uses ground bison and ground turkey. Incorporating ground bison is a great way to increase nutrient density in your diet. Eating the same foods over and over again can lead to intolerances in a gut that is inflamed with permeability. If left to my devices,  I would eat ground beef all day every day; but I don’t want to develop a sensitivity so  I try to include different meats and foods in my diet.


When I first tried ground bison, I did not pair the meat with anything else and it was a little gamey tasting but not bad at all. This recipe is an even split between bison and turkey. When I made this dish for my husband he didn’t notice any gamey flavor and LOVED these meatballs. He tried guessing what was in them but eventually gave up after only successfully guessing turkey and orange.



Don’t be afraid to try new things, your body will thank you for it. You will be exposed to different nutrients and will actually feel better!



Meatballs with Orange Citrus Sauce

 Serves: 4-5

Prep Time
Cook Time
Total Time


  • 2 tbsp. Coconut oil or oil of choice
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 1 lb ground bison
  • 1 lb ground turkey
  • 1 tablespoon thyme
  • 1/2 tsp. sea salt
  • 2 oranges, juiced
  • 1/3 cup coconut aminos
  • Optional-Orange zest for garnish


  1. Heat half of the oil in the skillet on medium heat. When the oil has melted add the onion, and cook, stirring, until translucent, about 6-8 minutes. Add the garlic stirring, for a minute, just until fragrant. Remove from heat and place onion mixture into a bowl. Set aside to cool for a few minutes.
  2. In a large bowl combine the ground bison, turkey, thyme, salt and juice of 1 orange. When the onion mixture has cooled, add it to the bowl. Combine with your hands until everything is well incorporated. Form into 1-1/2″ meatballs, about 10-20 total depending on size.
  3. Place the rest of the oil in the skillet, when it is melted add the meatballs. Brown for three minutes on one side, flip, and add the rest of orange juice and coconut aminos. Cook, covered, for 10 minutes, or until cooked throughout. Remove from pan and set aside.
  4. Leave the remaining juices in the pan and turn up to medium-high heat. Let the sauce reduce about 1/2, about 5-10 minutes.
  5. Serve with sauce and orange zest if desired. Can also be served on top of spaghetti squash, zucchini noodles, sweet potato noodles, or noodles of choice. Ca

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