This is my go-to meal when I want to have people over for dinner, have a stay-at-home date night or just am craving something savory. High in protein and good fats with no shortage on flavor, these popper meatballs rock. Choose local produce and meat whenever possible as this cuts down on the environmental impact and preserves key nutrients in your food. And as always, grass-fed is best! Choose wisely.

-1 lb grass-fed bison
-1 egg
-8-10 slices (no sugar added) bacon
-1/4 white onion
-1 jalapeno
-small bunch of cilantro
-handful of spinach
-3 garlic cloves
-dash himalayan pink salt
-dash cracked pepper
-1/2 tbsp cumin
-1 tbsp maple syrup
-raw cheddar cheese

Preheat oven to 350 degrees F. Place meat, maple syrup and cracked (duh) egg in a large mixing bowl. Chop jalapeno, cilantro, onion, and garlic and place in bowl. Add salt, pepper and cumin. Mix bison thoroughly with hands. Roll into balls and place chunk of cheese in the middle. Mold bison around the cheese into meatball shape. Cut strips of bacon in half. Wrap 1/2 a strip of bacon around each meatball. Place on baking sheet and bake in the oven for 30-40 minutes or until bacon is thoroughly cooked to your liking. Should make around 16-18 meatballs.