Lean Bison Meatballs & Quinoa Salad

by Sally Rychlak

I cannot wait to have my own garden one day, but in the meantime, I'll happily venture to Whole Foods to gather fresh vegetables and the oh-so-often underrated herbs.

Fresh herbs inspire me more than any other category of ingredients. I love how they transform a dish by adding color, brightness, and layers of flavor without relying on extra salt or heavy sauces. If anything, we're adding hydration, vitamins, and a whole lot of freshness with every sprinkle of green.

I could put dill in or on just about everything I eat, but my favorite way to use it is in a Greek bowl. Around here, we call it Cava night.

Every bowl looks a little different, but this version was too good not to write down.

First, let's talk about bison. I knew it was a healthier alternative to beef, but I didn't realize just how lean it could be. Depending on the cut, bison is often leaner than beef and packs an impressive amount of protein for the calories. It has become one of my favorite proteins to cook with.

I especially loved using it for these meatballs. They felt hearty without being heavy, held their shape beautifully, developed a perfectly golden crust on the outside, and stayed incredibly juicy on the inside. Mixing fresh dill, parsley, and a few other key ingredients directly into the meatballs gave them so much flavor before they even hit the pan.

I paired them with a creamy yogurt dill sauce and a veggie-packed quinoa salad filled with tomatoes, cucumbers, herbs, and plenty of lemon. It was one of those meals that tasted fresh, satisfying, and nourishing all at once.

As a bonus, everything translated into an even better Greek salad the next day. Sometimes the leftovers are just as exciting as the original meal, and this was definitely one of those recipes.

Bison Meatballs by Sally Rychlak