Look no further; these flavorful bison meatballs should be a part of every holiday dinner. The mild flavor of the meat is naturally enhanced by the ingredients used in this dish. must be tried!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 20 to 25 – meatballs |
Ingredients
- 8 ounces ground bison
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ⅛ teaspoon dried sage
- 1 pinch celery salt, or to taste
- 2 teaspoons olive oil
Instructions
- Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size.
- Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- These meatballs are best when they are cooked at a medium-low temperature, uncovered. Do not sear.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 135 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This mixture is delicious! But the meatballs didn’t hold together well at all. Thankfully I made them as part of dinner, not as appetizers, so their crumbling didn’t matter too much.
I doubled the recipe and added a teaspoon of peppered habanero spice for a little heat to compliment a slightly sweet red mushroom & garlic sauce & butterfly naïf pasta. Amazing!
It was not bad. However, the lacking of a binder made some my meatballs fall apart even when they were undisturbed. Other than that, it tasted really good.
I thought they were really good although I would probably up the seasonings next time. I did use 12oz of bison and upped the seasonings accordingly, other than that I followed the recipe.
These were phenomenal! I made these for meatball hoagies and the flavor complimented the sauce so well! It’s a nice break from the traditional italian meatball.
the mustard made it too salty for us.
These came out perfectly moist with only the very tiniest bit of pink (which we were fine with). You could cook them for another couple of minutes beyond what the recipe calls for if you want a fully cooked center. On my stove and following the time exactly these got 99% of the way there. The meat eaters in our house prefer beef meatballs, but if you like bison this is a great recipe.
Just made these for dinner with a tomato gravy and they were a huge hit with my family! Absolutely delicious!
Really delicious way to use bison. I omitted the cumin and used fresh herbs and added rosemary. Big hit with my daughter as well. Add rigatoni pasta and Parmesan to the pan for a nice pasta dish.
Absolutely delicious and easy to make. Will be making again soon.
This is my go-to meatball recipe. I have used it for bison, venison, and beef. I have also used it with a variety of sauces and sides. They taste great with all variations of meats, sides, and sauces. I love that they are Paleo-friendly and don’t require any processed grains, salt, sugars, cheese, greasy bacon, or other fattening additives to taste great. Simple, easy, (relatively) healthy and delicious. This recipe is a winner!
Very nice mild flavor. I baked mine at 325 – cook 10 minutes – turn – cook 10 minutes more. Super easy and very tender meatballs.
This is a very easy and delicious recipe. I don’t use bison often, so I really needed to know which seasonings would be best to bring out the flavor. I also really appreciated the tip on using medium low heat. I served the meatballs over egg noodles with a mushroom gravy. Yummy!
So delicious. Also very quick and easy to make.
I cooked in the oven, 10 min, turned then about 10 minutes more on 325*. good flavor, remembering it is bison, some gaminess to it. wonderful not having to add egg and bread crumbs.