Bison Meatballs: Lean & Flavorful Italian-Style

A healthier twist on classic meatballs using lean ground bison meat.

Key Info

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16-20 meatballs (4-5 servings)
Difficulty: Moderate
Dietary: Can be gluten-free, dairy-free

Equipment Needed

Large mixing bowl
Baking sheet with wire rack
Cookie scoop or tablespoon
Meat thermometer

Alternative tools:

Air fryer
Heavy-bottomed skillet

Ingredients

Main Components:

1.5 lbs (680g) ground bison
½ cup (60g) breadcrumbs (or gluten-free alternative)
3 tbsp (45ml) milk or warm water
1 large egg, beaten
½ cup (50g) grated parmesan (optional)

Seasonings:

2 cloves garlic, minced
1 tsp onion powder
2 tbsp fresh parsley, chopped
2 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
1 tbsp Worcestershire sauce (optional)

Method

Preheat oven to 425°F (220°C).
Combine breadcrumbs and milk in a large bowl, let stand for 5 minutes.

Hands carefully mixing milk and breadcrumbs in a stainless steel bowl to create a panade in soft natural light

Add remaining ingredients to the bowl:
- Mix gently with hands until just combined.
- Don’t overmix – this makes tough meatballs.

Hands gently mixing ground bison, egg, and seasonings with panade in a large bowl to avoid overmixing

Form mixture into 1.5-inch (4cm) balls:
- Use a cookie scoop for uniform size.
- Moistened hands prevent sticking.

Hands using a cookie scoop to form perfect 1. 5-inch meatballs, with one in focus and others nearby, hands are slightly wet to prevent sticking

Place meatballs on prepared baking rack:
- Space 1 inch apart.
- Line baking sheet with foil for easy cleanup.

Raw meatballs evenly spaced on a wire rack above a foil-lined baking sheet

Bake for 18-22 minutes until:
- Internal temperature reaches 160°F (71°C).
- Outside is lightly browned.
- Center is no longer pink.

Meat thermometer reading 160°f in a baked golden-brown meatball, more cooked meatballs on wire rack in the background

Crucial Tips

Keep meat cold until mixing.
Handle mixture gently to maintain tenderness.
Don’t skip the breadcrumb-milk mixture (panade).
Use a meat thermometer to ensure proper cooking.

Storage:

Refrigerate up to 4 days.
Freeze up to 3 months in an airtight container.

Common Mistakes:

Overmixing the meat mixture.
Making meatballs too large.
Overcooking (makes them dry).

Variations

Gluten-free: Use GF breadcrumbs.
Dairy-free: Omit cheese, use water instead of milk.
Spicy: Add red pepper flakes.
Mediterranean: Add mint and oregano.

These bison meatballs offer a leaner, healthier alternative to traditional beef while maintaining incredible flavor and texture. Perfect for pasta, sandwiches, or as an appetizer!

Bison Meatballs: Lean & Flavorful Italian-Style