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.Fortunately, meatballs are really easy to make. As long as I have some ground meat thawed I can throw them together in under 30 minutes.
What To Serve With Italian Bison Meatballs :
These tasty Italian Bison Meatballs are perfect served alone as an appetizer, with a side of pasta or in an Italian roll topped with provolone or parmesan cheese for a quick meatball sub. No matter how you serve it, it’s sure to be a crowd-pleaser!
Difference Between Bison And 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.
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.
- 1 lb Ground Bison Meat
- 1 clove finely chopped garlic
- 2 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons grated parmesan cheese
- 1 teaspoon onion powder
- 1/4 cup bread crumbs - or gluten-free bread crumbs
- 3 tablespoons whole milk
- 1 large egg - lightly beaten
- 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 cans of 14.5-oz crushed tomatoes
- 2 teaspoons Italian Seasoning
- 1 teaspoon garlic powder
- 1/2 cup fresh basil leaves - for serving
- Combine bread crumbs(or gluten-free bread crumbs) and milk in a large bowl and let sit until softened, about 5 minutes.
- Add egg, garlic, parsley, onion powder, parmesan cheese, bison meat, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Use hands to mix thoroughly and form into 16 1-1/2-inch meatballs. Place the meatballs on a parchment lined baking sheet.
- Heat a large high-sided skillet over medium-high heat. When hot add 1 tablespoon oil and half of the meatballs to the skillet. Gently brown on all sides, about 6 to 8 minutes and transfer to a plate. Repeat with remaining meatballs and 1 tablespoon oil. Reserve skillet.
- Reduce heat to medium. Add remaining 1 tablespoon oil to the reserved skillet along with the tomatoes, Italian seasoning, garlic powder, ½ teaspoon salt, and 1/4 teaspoon pepper. Use a large spoon to stir and combine while scraping up the bottom of the pan. Bring to a simmer and add the meatballs.
- Reduce heat to low, cover and simmer, gently stirring once or twice until meatballs are tender and sauce is thickened slightly, about 25 minutes.
- Transfer to a serving dish and garnish with fresh basil leaves.
- 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.