Easy Meatball Recipe Ground Bison

I absolutely love this recipe because it combines the rich, lean flavor of bison with the perfect blend of herbs and spices, making each bite incredibly savory and satisfying. Plus, it’s super versatile—whether I’m enjoying them with pasta, in a sandwich, or on their own, these meatballs never fail to impress my taste buds and make dinner feel special.

I enjoy making uncomplicated but savory recipes, and my ground bison meatball recipe is a terrific option for a nutritious dinner. My meal base of high-protein ground bison is part of a dish that nearly everyone in my family loves.

And my “meatballs” are at least as simple and straightforward as my other dishes, and they definitely fall under the umbrella of comfort food.

Ingredients

Ground Bison:
High in protein, lower than beef in fat, and with a subtly sweet flavor.

Breadcrumbs:
Adds texture, aids in binding ingredients for a cohesive meatball.

Parmesan Cheese:
Delivers a savory, umami taste, contributes depth, and adds richness.

Egg:
Holds meatballs together, ensures moistness, and binds ingredients.

Garlic:
Provides a rich, aromatic depth that boosts the overall taste.

Oregano and Basil:
Imparts the Mediterranean taste, aromatic and earthy.

Red Pepper Flakes:
Adds a mild heat; you can make it spicy or not.

Fresh Parsley:
Illuminates the plate, infuses it with newfound vibrancy, and brings the most delicate hint of herbal essence, almost undetectable, but present.

Ingredient Quantities

• 1 pound ground bison
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil (for cooking)

Instructions

1. In a large mixing bowl, combine the following: ground bison, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, black pepper, and chopped parsley.

2. Using your hands or a spatula, mix the ingredients together gently until everything is just combined. Do not overmix. If you do, you will not have tender meatballs; you will have leaden ones that will unite in close quarters with the sauce in a can.

3. Make the mixture into meatballs that are the size of golf balls, about 1 to
1.5 inches in diameter. You ought to have around 16-20 meatballs.

4. In a big skillet, warm the olive oil over medium heat.

5. When the oil reaches the proper temperature, the meatballs must be added to the skillet in a single layer—not too many at once, or they’ll steam instead of brown. If necessary, work in batches to get the job done right.

6. Brown the meatballs on all sides, about 2-3 minutes per side. Turn them gently with tongs or a spatula.

7. Once the meatballs are browned, lower the heat to let them simmer. Cover the skillet and let the meatballs cook for 5-7 more minutes or until they reach an internal temperature of 160°F (71°C).

8. Take the meatballs out of the skillet and put them on a plate lined with paper towels to soak up any excess oil.

9. Let the meatballs rest for a few minutes before serving.

10. Accompany the meatballs with your preferred sauce or serve them with pasta, salad, or a loaf of crusty bread. If you like, you can also garnish the meatballs with additional parsley.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Spatula or hands (for mixing)
4. Skillet (large)
5. Tongs or spatula (for turning meatballs)
6. Plate
7. Paper towels
8. Thermometer (to check meatball temperature)
9. Cutting board (for chopping parsley)
10. Knife (for mincing garlic and chopping parsley)

FAQ

• Can I use a different meat instead of ground bison?Of course, you can use ground beef, turkey, or chicken instead of ground bison.
• How can I make these meatballs gluten-free?As a substitute for regular breadcrumbs, use gluten-free breadcrumbs.
• Can I bake the meatballs instead of frying them?Certainly! Preheat your oven to 400°F (200°C) and place them on a lined baking sheet. Bake for 20-25 minutes or until they are cooked through.
• Can these meatballs be frozen?Indeed, prepare them initially and allow them to cool. Next, freeze them in a single layer prior to moving them to a container or bag that is safe for the freezer.
• What is the best way to serve these meatballs?Accompany them with spaghetti, in a baguette, or as an appetizer with dipping sauce.
• Is it possible to make this recipe dairy-free?The Parmesan cheese can be omitted or replaced with a dairy-free alternative.

Substitutions and Variations

1/2 cup breadcrumbs: Use 1/2 cup crushed crackers or rolled oats in their place.
1/4 cup grated Parmesan cheese: Substitute with 1/4 cup grated Pecorino Romano or nutritional yeast for a dairy-free alternative.
1 large egg: Use a flax egg instead (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, allowed to gel for 5 minutes).
1 teaspoon dried oregano: Substitute with 1 teaspoon Italian seasoning or 1 teaspoon dried thyme.
Chopped fresh parsley, 2 tbsp: Use chopped fresh cilantro, 2 tbsp; or dried parsley, 1 tbsp.

Pro Tips

1. Chill the Mixture Before shaping the meatballs, consider chilling the mixture in the refrigerator for about 15-20 minutes. This helps firm up the mixture, making it easier to form meatballs that hold their shape during cooking.

2. Use Freshly Grated Cheese For maximum flavor, freshly grate the Parmesan cheese instead of using pre-grated cheese. This ensures better texture and taste in the meatballs.

3. Test a Small Piece Before forming all the meatballs, cook a small piece of the mixture in the skillet to test the seasoning. This allows you to adjust the salt, pepper, or other spices to your liking before cooking the entire batch.

4. Gentle Handling When mixing and forming the meatballs, handle the mixture gently. Overworking the meat can lead to tough meatballs. Mix until just combined and shape lightly to keep them tender.

5. Finish in Sauce After browning, consider simmering the meatballs in your favorite sauce (such as marinara) for an additional layer of flavor. This not only enhances the taste but also keeps the meatballs moist.