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2 lbs. ground bison
1 14.5-oz can diced (organic and no-salt added) tomatoes
1 6-oz can organic tomato paste
3 garlic cloves (finely diced)
1 large yellow onion (chopped)
1 cup purified water
1 tablespoon coconut oil
2 tablespoons of fresh thyme (finely chopped)
1 tablespoon + 2 teaspoons paprika (divided)
4 teaspoons cumin (divided)
2 teaspoons sea salt (divided)
½ teaspoon freshly ground black pepper (divided)
¼ cup roasted pistachios (chopped)
In one of your mixing bowls, mix together 2 teaspoons cumin, 1 tablespoon paprika, ¼ teaspoon black pepper, 1 teaspoon sea salt and 2 tablespoons thyme. Once spices have been well combined, add in your ground bison.
Using clean hands, grab about 2 tablespoons of bison mixture, roll into a ball and place on large plate. Repeat this step until all bison meat is gone (should yield 12 meatballs).
Place large skillet under medium heat and add a tablespoon of coconut oil. Once coconut oil has melted, add in onions. Sauté for about 5 minutes; be sure to stir occasionally with wooden spoon.
Add in garlic, 2 teaspoons paprika, 2 teaspoons cumin, 1-teaspoon sea salt, ¼ teaspoon black pepper, and stir until these have combined well with your onions (about 20 seconds).
Add in diced tomatoes, tomato paste and water to your skillet; bring to a boil.
Reduce heat so that sauce is simmering, and place meatballs in skillet. Cover with a lid and let cook for about 40 minutes.
Once the 40 minutes have passed, remove lid and cook for another 20 minutes. Sauce will thicken this way.
Serve meatballs with chopped roasted pistachios.