Yield: 8 servings

 

1 Tbsp avocado or olive oil

½ cup carrots, finely chopped

½ cup zucchini, finely chopped and blotted dry

1 lb grass-fed ground bison

1 lb grass-fed ground lamb

1 egg

7 Tbsp barbecue sauce, divided (such as Noble Made or Primal Kitchen)

1 Tbsp coconut aminos

¼ cup coconut flour

2 tsp sea salt

½ tsp dried oregano

 

Heat oven to 350° F. Coat a loaf pan with avocado oil cooking spray.

 

Heat oil in a medium pan over medium heat. Add the carrots and zucchini and sauté for five minutes. Remove vegetables from the pan and place in a large bowl.

 

Add the bison, lamb and egg to the bowl. Use a rubber spatula to combine well. Add 5 tablespoons of barbecue sauce, coconut aminos, coconut flour, salt and oregano and stir to combine.

 

Add mixture to the loaf pan and press down to flatten. Bake for 35 minutes. Spread the remaining 2 tablespoons of barbecue sauce on top and return to the oven for five additional minutes or until the internal temperature reaches 160° F.

 

To make these into meatballs, instead of placing the mixture in a loaf pan, roll them into golf ball-sized meatballs. Working in batches, heat a small amount of oil into a sauté pan and heat the meatballs until browned on all sides over medium heat for about three minutes. Add the pan filled with browned meatballs to a 350° F oven for four to five minutes or until cooked through.

 

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