1 pound ground buffalo meat or grass-fed lean beef
1 large egg, lightly beaten
1 clove garlic
3 tablespoons fresh chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/3 cup chopped pistachio nuts
3 tablespoons potato (or rice) flour
2 tablespoons olive oil
Combine ground buffalo meat through cayenne in a bowl and mix together until ingredients are well mixed. Form mixture into 12 balls about 1 1/2 inch in diameter. Use your finger to hollow out a bit of the center and fill with about 1-teaspoon chopped pistachios. Close and shape the meatballs, dredge in flour and let rest for about 5 minutes.
Heat oil in a large nonstick skillet over medium heat. Add meatballs and cook, turning with tongs, until browned on all sides and firm to the touch, about 10 minutes. Drain on a paper towel and serve warm.