Ingredients :

• Ground Bison — This is the biggest surprise in this recipe. Leaner than classic beef, with a slightly bolder and earthier flavor. If you can’t find it on the shelves, 5% fat ground beef does the job perfectly—the Mediterranean spices take over anyway.
• Canned Chickpeas — Rinsing them well is the basics. But what many forget: you have to dry them really well—a clean towel, a bit of patience. Chickpeas that are still damp will steam on the tray instead of roasting and getting crispy.
• Butternut Squash — Cut it into even cubes of about 2 cm. Too big, and it will still be firm in the center when the meatballs are ready. No time to peel it? Pre-cut frozen butternut works very well here.
• Fresh Dill — The ingredient you wouldn’t expect in meatballs. It gives them an herbal, almost citrusy scent, very different from parsley alone. Don’t use dried dill—the result is nothing like it; it’s bland and dusty.