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Flavorful bison meatballs that cook in the oven in under 20 minutes! These can be enjoyed alone or with marinara sauce. Perfect as an appetizer or with your favorite side for dinner, and they’re great for meal prep!
Meatballs are in regular rotation around here. They’re easy to make, packed with protein, and taste great as leftovers. I make double or triple batches almost every week, and use them for snacks and lunches for the entire family.
And when it’s time for a little variety, we make these delicious bison meatballs! These just so happen to be my husband’s favorite because of bison’s sweet and delicate flavor. They’re savory, gluten free, and take just a few minutes to prep. If you’re looking for any easy way to bring bison into rotation—you’re going to love these baked bison meatballs!
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Bison vs Beef: What’s the Difference?
Bison meat comes from American bison, also known as the American buffalo. While bison and beef are both red meat, bison is typically leaner and lower in calories in comparison to beef. Bison is also richer in nutrients than beef, including iron and B12. Because if this, some research suggests bison is a healthier alternative to beef.
When it comes to taste, bison has a slightly sweeter and gamier flavor. The texture is a bit more coarse, which impacts how you cook it. I like to use a little more spice and flavor with ground bison, and incorporate almond flour to help it retain moisture.
American bison are typically grass fed and pastured raised, and are not given antibiotics or hormones. You can find ground bison available at most butcher shops, farmers markets, and grocery stores, including Walmart, Safeway, and Whole Foods. It will often be labeled as ground buffalo or bison.
Ingredient Notes
- Ground bison: I typically use 85% lean for meatballs but you can use anything between 80-90% lean.
- Egg: Make sure to use a large egg. Whisk it well before incorporating it into the meat.
- Almond flour: Use blanched almond flour for the best texture.
See the recipe card for full information on ingredients and quantities.
How to Make Bison Meatballs
1. Prep: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Mix: In a large bowl, combine all of the ingredients. Mix everything together using your hands until incorporated.
3. Shape: Form the mixture into 1 ½ inch balls (about two tablespoons) and place on the prepared baking sheet. Repeat until you’ve used all of the meat. This recipe will make about 12-14 meatballs.
4. Bake: Cook for 15-16 minutes, flipping halfway through. The meatballs should be slightly brown on each side.
Cooking Tips
- Don’t overwork the meat. Whisk the egg well, then incorporate all of the ingredients into the meat until just combined. Overworking bison can cause it to become tough.
- Let it rest. Allow the meatballs to rest for a few minutes after cooking to let the juices redistribute and prevent dryness.
- Serve with sufficient marinara sauce: This recipe pairs well with a 24 oz jar of marinara sauce. I like using more sauce than not since bison can benefit from the added moisture.
Recipe FAQs
Yes! Just preheat your air fryer to 375°F, then cook for 10-12 minutes, or until they are fully cooked inside and the internal temperature reaches 160°F. You do not need to flip the meatballs halfway. Cook in batches if needed depending on the size of your air fryer.
Because bison is a very lean meat, you might experience denaturing—that is, a mixture of water and protein that’s released when meat shrinks in a hot oven. This ends up looking like a brown puddle surrounding each meatball on the pan. I simply brush this away with a basting brush or lift it off the pan with a spoon once the meatballs are done cooking. Flipping the meatballs halfway helps prevent this water-and-protein mix from releasing!
Bison meat and beef are both types of red meat, however bison is a leaner meat that is lower in calories. It’s also a significant source of iron and B12. Because of this, some research suggests bison is a healthier alternative to meat. In terms of taste, bison has a slightly sweeter and gamier flavor in comparison to beef.
The best way to know if your meatballs are done is to use a meat thermometer. We’ve used the ThermoPro digital thermometer for years and love it. Bison is done once the internal temperature reaches 160°F.
Serving
Bison meatballs can be served individually as an appetizer, or served with your favorite side for dinner. I love serving these with:
- Marinara sauce and noodles. I use a 24 oz jar of marinara sauce to give the meatballs some added moisture, and use Jovial gluten free spaghetti noodles. To serve, just heat the marinara sauce in a medium saucepan over medium heat. Once the sauce is warm, add the meatballs to the pan and gently stir so the meatballs are coated in the sauce. Let the meatball simmer on low heat for 2-4 minutes.
- Over a bed of Rainbow Roasted Veggies or Crispy Roasted Sweet Potatoes
- Instant Pot Brown Jasmine Rice as a side
- Or, over a salad! Try them with my Classic House Salad Recipe or use it in place of the protein in my Santa Fe Salad.
Storage
Place any leftover meatballs in a sealed, airtight container in the fridge for up to 4 days. If you’re planning on making these in bulk for meal prep, these store well in the freezer! Just spread cooked and cooled meatballs on a baking sheet and place them into the freezer for at least 2 hours. Then, place the frozen meatballs in a freezer safe zip-top storage bag and store them in the freezer for up to 3 months.
More High Protein Meals
- Grilled Chicken Skewers
- Baked Lemon Pepper Chicken Wings
- Santa Fe Salad
- Garlic Butter Steak Bites and Potatoes
- Paleo Turkey Burgers
Bison Meatballs
Flavorful bison meatballs that cook in the oven in under 20 minutes! These can be enjoyed alone or with marinara sauce. Perfect as an appetizer or with your favorite side for dinner, and they’re great for meal prep!
Ingredients
- 1 lb ground bison
- 1 egg, whisked
- ¼ cup almond flour
- 1 tablespoon fresh parsley, minced
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ¼ teaspoon ground pepper
Instructions
- Prep: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Mix: In a large bowl, combine all of the ingredients. Mix everything together using your hands until well incorporated.
- Shape: Form the mixture into 1 ½ inch balls (about two tablespoons) and place on the prepared baking sheet. Repeat until you’ve used all of the meat. This recipe will make about 12-14 meatballs.
- Bake: Cook for 15-16 minutes, flipping halfway through. The meatballs should be slightly brown on each side.
Notes
- Make sure the meat is chilled before rolling into balls. Chilled dough will help the meatballs stick together and cook evenly.
- Combine all of the ingredients thoroughly so the spices and herbs stick to the meatballs.
- To serve with marinara sauce: Heat the marinara sauce in a medium saucepan over medium heat. Once the sauce is warm, add the meatballs to the pan and gently stir so the meatballs are coated in the sauce. Let the meatball simmer on low heat for 2-4 minutes.
- Because bison is a very lean meat, you might experience denaturing—that is, a mixture of water and protein that’s released when meat shrinks in a hot oven. This ends up looking like a brown puddle surrounding each meatball on the pan. I simply brush this away with a basting brush or lift it off the pan with a spoon once the meatballs are done cooking. Flipping the meatballs halfway helps prevent this water-and-protein mix from releasing!
Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa and Noelle Tarr
Krystle says
These cook up so tender and juicy. Adding them to our rotation!
Jackie says
Bison is my new obsession, and I’ve tried several meatball recipes, and this one is hands down the BEST!! They don’t dry out and even when reheated (been using for meal prep during the week) they are juicy!! Thanks so much!
Sean B says
So funny story my friend who goes hunting had some bison he brought over and I had no clue to what make. This recipe was perfect!
DK says
These meatballs are so tender and delicious! I made this for dinner last night and my family just devoured them!
Lauren says
Just recently found bison near me (I used to get it all the time in CO!) and tried this recipe. These meatballs were delicious – definitely saving to make again!
Colleen says
We have been cooking with bison lately and these meatballs were perfect. Thank you!
Leslie says
I love the flavor in this meatball recipe! They came out so perfect, tender, and juicy as well!
Amy Liu Dong says
This is such an amazing meatballs recipe! The bison is juicy and tasty and the sauce that coats it just proves itself that it is the best match for the meatballs!
Jamie says
I was looking for something to make with ground bison and I’m so glad I found this recipe! The meatballs were so flavorful and juicy. My family loved it!
Eden says
Super juicy!!! Made them to go with spaghetti and my family raved about how good the meatballs are. Five stars!