These easy bison meatballs are made with just a handful of simple ingredients and are ready to enjoy in 30 minutes. They can be pan-fried or baked, and they're perfect to serve with marinara and pasta, tucked into a meatball sub, or stirred into your favorite sauce.
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This simple bison meatball recipe is great for busy weeknights and meal prep. Serve them up as part of a delicious meal that is hearty and comforting.
Bison is a great alternative beef and is super tasty. The meatballs are seasoned pretty perfectly, and be sure to make a big batch as they are freezer friendly and great for meal prep!
They take minutes to make and only require 6 ingredients, most of which you will already have in your pantry, I'm sure.
Be sure to check out my Carrot Meatballs and Honey Sriracha Meatballs too!
Ingredients
- Bison: Use ground bison for this recipe. Bison is lean, flavorful and not especially gamey in taste. You can of course use ground beef as well in this recipe.
- Breadcrumbs: Bread crumbs add to the texture of the meatballs and help to keep the meat nice and tender.
- Italian seasoning: Adds a nice herby flavor that works great when served with marinara. You can use a mix of dried oregano, basil and thyme instead.
- Worcestershire sauce: This sauce adds a great tangy and sweet flavor with just a touch of spice.
- Salt and pepper: Use freshly cracked black pepper for the best flavor. I like to use kosher salt.
- Egg: To help bind the ingredients together.
How to make bison meatballs
Be sure to scroll down for the full recipe!
- Combine the ground meat, breadcrumbs, seasonings, Worcestershire sauce and egg in a large bowl. Don't overmix. (photo 1).
- Shape into evenly sized meatballs (photo 2).
- Pan fry in a little oil, turning regularly til browned all over (photo 3). You can also bake them in the oven at 400F / 200c for 20 to 25 minutes until browned and cooked through.
Frequently Asked Questions
Yes! You can shape the meatballs and keep them covered in the fridge for up to 24 hours before cooking them. Cooked meatballs will keep well for 3 to 4 days in the fridge and be reheated when ready to serve.
Yes. Bison meatballs freeze well either uncooked or cooked. Freeze them in a single layer first on a baking sheet, and then transfer to a freezer bag or container. They will keep for up to 3 months. You can cook them right from frozen.
Cook ground bison meatballs until they reach an internal temperature of 160F / 71c.
Serving
I love to serve these meatballs with marinara sauce and piled on top of spaghetti or linguini. Sprinkle with some freshly grated parm and some fresh basil or parsley and you are good to go. They are great in a meatball sub with some fresh arugula and provolone cheese. You can use other pasta sauces like vodka or mushroom too.
Should you fry or bake meatballs?
These bison meatballs can be pan fried or baked. Frying is quicker and you can get them really nice and browned and make them really flavorful. Baking is hands off and you don't need to add any oil to cook them. Both ways work well, so choose whichever suits you best.
If you are a meatball fan, you might also like my Turkey Spinach Meatballs and Air Fryer Lamb Meatballs. Both great options for weeknight dinners and meal prep.
Bison Meatballs
Ingredients
- 21 ounces ground bison (600g)
- ¼ cup fine breadcrumbs (4 tablespoons)
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg
- 1 tablespoon Worcestershire sauce
- oil for frying
Instructions
- Add all of the ingredients to a large bowl (apart from the oil).21 ounces ground bison, ¼ cup fine breadcrumbs, 1 tablespoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, 1 egg, 1 tablespoon Worcestershire sauce
- Mix the ingredients together using your hands so that everything is well incorporated.
- Take portions of the mixture and roll into balls. I used around 3 tablespoons per meatball. Place on a tin lined with parchment.
To pan fry
- Add a tablespoon of oil to a large skillet and heat on a medium high heat.oil for frying
- Once hot, add the meatballs, taking care not to overcrowd the pan. Cook on all sides until browned and cooked through - about 10-15 minutes.
To oven bake
- Pre heat the oven to 400F / 200c.
- Place the meatballs into the oven on a baking sheet lined with parchment and cook for 20-25 minutes until browned and cooked through.
Notes
- Use the meat straight out of the fridge when you mix the ingredients. It's better to form the balls while the meat is still cold. If you need to, pop the mixture back in the fridge for 10 or 15 minutes before rolling.
- Make sure that the ingredients are really well combined before rolling into balls. The best way is to get your hands in and give everything a good knead.
- Don't roll the meatballs too tightly or they can become tough and chewy. Just lightly roll and shape them with your hands without applying too much pressure.
- Nutritional values are based on one of 12 meatballs and are an estimate only.
Donna says
I made these and they were delicious. I made them into small patties (easier to work with). I cooked in a lightly oiled cast iron pan. When everything was almost cooked, I added garlic, 1/2 small can of tomato paste and some water to make a light sauce. No need to also put in oven -they would dry out. Delicious! Thanks!
Me says
Made this for 1 person/serving. 1/2 lb Bison, Scant teaspoon basalmic vinaigrette dressing, 2 dashes of Worcestershire, 1/4 c bread crumbs, 1 egg. Served over pasta with catsup, (no marinara sauce in house.) Delicious! Made 6 meat balls, cooked to 116 degrees perfection.
Claire says
This recipe was easy to make and the meatballs were tender.
Just a warning, if you don't like Italian seasoning, this is not the recipe for you. I thought 1 TBS Italian seasoning was way too much, but mine expired a year ago so I went with the recipe as written. The bison and every other ingredient was overpowered by the Italian seasoning. The Worchester sauce did not go well with marinara sauce - gave it an odd flavor. I would make the following changes: reduce Italian seasoning to 1 teaspoon, omit Worchester sauce if serving with marinara, add garlic, minced onion, and red pepper flakes.
Angie says
Best meatball recipe we’ve ever tasted! Thank you for the info on not rolling too tight; made all the difference for tenderness and taste. These will be on repeat. Thanks, again 🍝!
Slow The Cook Down says
Ah, glad you enjoyed them Angie, thanks for taking the time to comment 🙂
K Chavez says
Mine fell apart a little but they were delicious! Simple ingredients but sooo much flavor. This is bookmarked and will be used again in my house (again and again)!
CaribPearl says
Great base recipe, thank you! The package was about 500g so I used all suggested ratios, but added a bit more breadcrumbs, seasonings. I also added a couple extra seasonings for my taste, but not too much to take away from the bison flavor. It was delicious lightly pan-fried and covered to produce moisture where it finished cooking. Thanks again!
Slow The Cook Down says
So glad you enjoyed these and thanks for taking the time to comment! They certainly make a tasty change from beef.
Healthy World Cuisine says
Super Moist and delicious. First time to try Bison meatballs and the little kick of Worcestershire sauce is just what is needed to balance the flavors. Will make again.
Jim Wells says
Great to hear on your experience with the Bison Meatballs... I agree they are awesome