Cook/ Easy Weeknight

Bison Meatballs

September 12, 2020

Last Updated on September 12, 2020 by Slow The Cook Down

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.

Bison meatballs in a skillet with tomato sauce

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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.
Overhead shot of bison meatballs served with spaghetti

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).
Three photos showing how to make and cook the meatballs

Frequently Asked Questions

Should you fry or bake meatballs?

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!

Can you make them ahead of time?

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.

Can you freeze them?

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.

Close up of a bison meatball with grated parmesan and herbs

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

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Close up of bison meatballs in marinara sauce and garnished with fresh basil

Bison Meatballs

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.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 meatballs
Calories: 168kcal

Ingredients

  • 21 ounces ground bison (600g)
  • 1/4 cup fine breadcrumbs (4 tablespoons)
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 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.

Nutrition

Calories: 168kcal | Carbohydrates: 2g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 165mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
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1 Comment

  • Reply
    Healthy World Cuisine
    September 24, 2020 at 8:24 pm

    5 stars
    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.

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