If you’re searching for a hearty dinner that’s both easy to make and deeply satisfying, these Bison Meatballs are about to become your new go-to dish. They bring together the delicate, almost sweet flavor of ground bison with classic Italian-inspired seasonings and a hint of Parmesan. Sear them until golden, simmer in marinara, and every bite is juicy, light, and packed with nourishing protein. Whether you’re a longtime bison enthusiast or trying it for the first time, this recipe is as simple as it is rewarding—delivering comfort, great nutrition, and irresistible flavor in every forkful.

Ingredients You’ll Need

Bison Meatballs have a very short ingredient list, but each element does some heavy lifting to create their signature juiciness and incredible flavor. Here’s why you want to keep each of these on hand:

Ground Bison: The star of the show! Bison is lean, flavorful, and soaks up seasonings beautifully without being heavy or greasy.
Large Egg: A binding agent that helps hold the meatballs together, giving them a tender, cohesive texture.
Breadcrumbs: Essential for moisture and structure, breadcrumbs keep your meatballs from drying out (gluten-free work great too).
Grated Parmesan Cheese: Brings a subtle, cheesy depth that melts into the mixture and adds a savory edge.
Finely Chopped Onion: Adds gentle sweetness and just the right amount of bite to every meatball.
Minced Garlic: The flavor booster that brings everything to life—don’t skip it!
Chopped Fresh Parsley: Brings color and a pop of freshness that makes the meatballs feel vibrant.
Dried Oregano: Just a teaspoon delivers unmistakable Italian flair and comforting flavor.
Salt: Proper seasoning is key for bringing out all the other flavors—just enough to enhance without overpowering.
Black Pepper: Adds mellow spice and pairs wonderfully with the herbs.
Olive Oil (for searing): Searing in olive oil locks in juices and gives each Bison Meatball a gorgeous golden crust.
Marinara Sauce (optional, for serving): Tangy tomato sauce is the perfect partner for these meatballs—whether spooned on top or as a dipping sauce.

How to Make Bison Meatballs

Step 1: Mix the Ingredients

Start by combining the ground bison, egg, breadcrumbs, Parmesan, onion, garlic, parsley, oregano, salt, and pepper in a large mixing bowl. Use your hands for the best results—mixing gently just until all the ingredients come together. The trick is to avoid overmixing, which can make your Bison Meatballs too dense. Instead, aim for a light, barely-held-together texture for maximum tenderness.

Step 2: Shape the Meatballs

Once the mixture is ready, scoop out about a golf ball-sized portion and gently roll it between your palms to form 1 ½-inch meatballs. You should end up with about 16 to 18 meatballs in total. They don’t all have to be perfectly identical, but keeping them roughly even ensures they cook at the same rate.

Step 3: Sear for Flavor

Heat the olive oil in a large skillet over medium heat. Working in batches, add the Bison Meatballs and let them sear, undisturbed, for 2 to 3 minutes per side, turning carefully to brown all over. This gives them a deliciously flavorful crust while locking in those precious juices.

Step 4: Cook Through

Once all the meatballs have been browned, reduce the heat to low, cover the skillet, and let them finish cooking through for another 5 to 7 minutes. They’ll gently steam inside, staying succulent and moist. If you prefer to bake, simply place the shaped meatballs on a lined baking sheet and bake in a 400°F oven for 15 to 18 minutes, until just cooked through.

Step 5: Serve with Marinara

When your Bison Meatballs are cooked, serve them with warm marinara sauce—either poured over or on the side for dipping. The bright acidity of the sauce balances the meatballs perfectly, and if you’re making a big batch, it’s the easiest way to keep them moist until dinnertime.

How to Serve Bison Meatballs

Garnishes

For an irresistible finish, sprinkle freshly chopped parsley or a shower of extra Parmesan cheese right over the top when serving. A few red pepper flakes or a drizzle of good olive oil also bring a vibrant pop of color and flavor to your plate of Bison Meatballs.

Side Dishes

These meatballs play well with almost any side! Classic spaghetti, creamy mashed potatoes, or zucchini noodles all make excellent partners. A big, crisp green salad with a lemony vinaigrette or warm buttery garlic bread are always welcome additions to round out the meal.

Creative Ways to Present

If you’re looking for something different, try threading the Bison Meatballs on skewers with roasted veggies for a fun appetizer, stuffing them into toasted sub rolls with mozzarella for a hearty sandwich, or layering them over creamy polenta for cozy comfort food at its finest.

Make Ahead and Storage

Storing Leftovers

Bison Meatballs make excellent leftovers and taste just as good the next day. Let any extras cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days, and they’ll be ready to reheat for quick lunches or fuss-free dinners.

Freezing

Planning ahead? These freeze beautifully! Arrange cooled meatballs in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container—this way, they won’t stick together. They’ll keep for up to 2 months and are a lifesaver on busy days.

Reheating

To reheat, simply pop the meatballs in a simmering pot of marinara sauce until heated through, or warm them in the microwave for a couple of minutes. If reheating from frozen, let them thaw in the fridge overnight or gently reheat directly from frozen in sauce on the stovetop.

FAQs

Can I substitute ground bison with another meat?

Absolutely! While ground bison brings a unique flavor and leanness, you can also use ground beef, turkey, or chicken with similar results. Just be aware that fattier meats may result in a slightly different texture and taste.

How do I keep my Bison Meatballs from becoming dry?

The key is to avoid overmixing the ingredients and not to overcook the meatballs. Searing them quickly and finishing them gently ensures they stay juicy and tender, even with the naturally lean bison meat.

Are these Bison Meatballs gluten-free?

They absolutely can be! Simply use gluten-free breadcrumbs in place of regular ones, and you’ll have a gluten-free main dish that everyone can enjoy.

Can I cook the meatballs entirely in the oven?

Definitely. Just place the shaped meatballs on a lined baking sheet and bake at 400°F for 15 to 18 minutes, or until cooked through. You’ll get a slightly different crust than pan-searing, but they’re just as delicious!

What’s the best way to serve these for a party?

For a crowd, keep the cooked Bison Meatballs warm in a slow cooker with marinara sauce, or serve them skewered with toothpicks as a fun, easy appetizer. They’re always a hit and hold their own as both a main dish and a party snack.

Final Thoughts

There’s something truly special about these Bison Meatballs—simple, nourishing, and guaranteed to impress at any meal, whether it’s a weeknight dinner or a celebration. Give them a try and you’ll find yourself reaching for this recipe again and again. I can’t wait for you to fall in love with every bite!

Bison Meatballs Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delight your taste buds with these flavorful and lean Bison Meatballs. Made with ground bison and a blend of herbs and seasonings, these meatballs are perfect for a satisfying meal.

Ingredients

Scale

Main Ingredients:

1 pound ground bison
1 large egg
⅓ cup breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

For Cooking:

1 tablespoon olive oil (for searing)
1 cup marinara sauce (optional, for serving)

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Instructions

Prepare the Meatball Mixture: In a large bowl, combine the ground bison, egg, breadcrumbs, Parmesan, onion, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
Shape the Meatballs: Form the mixture into 1 ½-inch meatballs (approximately 16–18 meatballs).
Sear the Meatballs: Heat olive oil in a skillet over medium heat. Sear the meatballs in batches for 2–3 minutes per side until browned.
Cook the Meatballs: Reduce heat, cover, and cook for an additional 5–7 minutes until cooked through. Alternatively, bake at 400°F for 15–18 minutes on a lined baking sheet.
Serve: Enjoy the meatballs with warm marinara sauce if desired.