1. Preheat oven to 350° F.

2. In a medium saucepan over medium heat, melt the coconut oil and add the onion. Sauté until translucent, about 5 minutes, and add the garlic. Cook until fragrant, about 2 minutes. Set aside to cool.

3. In a large mixing bowl, combine the bison and sausage, almond flour, parsley, Italian spice, cooked onion and garlic, and egg with hands until well mixed.

4. Use a soup spoon and your hands to form about 30 even-sized meatballs, about 1 ½-inches in diameter, and place on a baking sheet.

5. Cut goat cheese into 30 chunks, each approximately ½-teaspoon in size.

6. Use your thumb to form a hole in the middle of each meatball and place a chunk of goat cheese in the middle. Pinch the meatball closed around the cheese and place it back onto the baking sheet.

7. Bake in the oven for 16 minutes, or until the internal temperature reaches 160° F. Drain on a paper towel-lined plate and serve over butter and garlic zucchini noodles or with cauliflower Parmesan.

Source: Lani Jacobs-Banner