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.
Servings 12 meatballs
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.
- 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.
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