These delicious bison meatballs are a healthier alternative to ground beef. Super quick and easy to make, they are ready to serve in less than half an hour and can be made ahead of time. Stir them into your favorite marinara sauce and serve over pasta for the most perfect comfort food.
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It's turned from scorching temperatures to chilly evenings in Toronto this week and it has got me craving some comfort foods! Quite honestly you can't beat some meatballs and spaghetti!
You can oven bake or pan fry these bison meatballs for a quick and easy weeknight meal and, bonus, they are low in carbs and easily made gluten-free. 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.
For more comfort food dinners, be sure to check out my Philly Cheesesteak Stuffed Shells and White Bean Chili.
Bison vs Beef
Bison is a great healthier alternative to beef and is widely available in North America. You can find it by the ground beef in super stores or at your local butcher.
- Bison is a leaner red meat.
- It has around 25% fewer calories.
- It's lower in fat and saturated fat.
- It's a more tender meat.
- It's a more sustainable meat and is grass-fed.
- Bison is a flavorful meat. It has a lighter and slightly sweeter taste compared to beef. It doesn't have a gamey taste.
Ingredients
- Bison: Use ground bison for this recipe. You can of course use ground beef as well in this recipe.
- Breadcrumbs: Breadcrumbs add to the texture of the meatballs and help to keep the meat nice and tender. Use GF breadcrumbs to make these gluten-free and you can omit them if you prefer.
- Italian seasoning: Adds a nice herby flavor.
- 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. Use an organic / free run egg if you can.
How to make bison meatballs
Be sure to scroll down for the full recipe!
- Combine all of the ingredients together (photo 1).
- Shape into balls (photo 2).
- Cook until browned all over (photo 3).
Frequently Asked Questions
These bison meatballs can be fried or baked - both ways are great! 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. They still brown well and come out tasty. I find that frying gives you more control, but I've made them both ways and both are delicious!
Yes! Meatballs are a great meal prep option.
You can keep uncooked meatballs covered in the fridge for 2 to 3 days before cooking as per the recipe.
You can keep cooked meatballs covered in the fridge for up to 4 days. Then just add them to some hot marinara sauce to warm them through before serving.
You can freeze meatballs either uncooked or cooked, so be sure to make a big batch!
Freeze uncooked meatballs on a baking sheet and once solid transfer to a freezer bag or safe container. They will keep well for 3 to 4 months. You can thaw them in the fridge overnight before cooking or cook them straight in the oven for around 30 minutes at 350F / 180c.
Cooked meatballs should be cooled before freezing. Thaw them in the fridge overnight or add them straight into sauce and cook through. They can also be reheated in the oven at 300f / 150c for about 30 minutes to warm through.
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 for a meatball sub too with some fresh arugula and provolone cheese. You can use other pasta sauces like vodka or mushroom too.
Recipe Notes and Tips
- 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 to tightly or they can become tough and chewy. Just lightly roll and shape them with your hands without applying too much pressure.
More Meatball Recipes
- Baked Pork Meatballs – Pineapple & Buffalo Sauce
- Turkey Meatballs
- Baked Lamb Meatballs with Harissa and Feta
- Meatball Cupcakes – The Perfect Party Food
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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).
- 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.
- 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.
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