Bison Meatballs
These incredibly juicy and flavorful Bison Meatballs, made with lean ground bison, panko, parmesan, and parsley, are perfect for those seeking a satisfying, protein-packed dish without compromising taste and texture. Makes 32 two-inch meatballs. Oven and air fryer instructions included.
If you want to diversify your meatball recipe repertoire, these protein-packed bison meatballs are a fantastic alternative to classic Italian meatballs. Not only are they easy to make, but you can bake them in the oven or air fryer with the same great-tasting results!
On top of being downright delicious, you can easily modify this bison meatball recipe to fit specific dietary needs. If you’re following a gluten- or dairy-free diet, you can easily make these meatballs without gluten or dairy-containing ingredients.
I usually prep a double batch of bison meatballs, one to serve immediately and another to freeze for later. You’ll love the convenience of thawing and reheating the meatballs directly in whatever sauce you like!
So, whether you’re a meatball fan or simply looking for wild game recipes, these bison meatballs are a must-make!
What is bison?
Before we start cooking, here’s a crash course: Bison, also known as American buffalo, are herbivorous mammals native to North America. They’re known for their large size, muscular build, and distinguishable shoulder hump.
Bison meat is a popular alternative to beef because of its rich, slightly sweet flavor and lean, tender texture. Not to mention, bison has less fat and more protein than beef.
Why you’ll love this recipe
- Two ways to make. Whether baked in the oven or air fryer, these bison meatballs have the ideal consistency. They’re golden and crisp on the surface and succulent through the middle.
- Protein-packed. This recipe yields eight 4-meatball servings, each with a whopping 20 grams of protein. Need more protein? Just eat more meatballs!
- Serving options. They’re delightful served plain, but they also make the best spaghetti and meatballs, meatball soup, Swedish meatballs, and so much more.
- Adaptable for special diets. If you follow a gluten-free, dairy-free, low-carb, paleo, or Whole30 protocol, rejoice! You can make this without gluten, grains, or dairy and enjoy a scrumptious, healthy meal without worry.
Ingredients you’ll need
Here’s the lineup for this bison meatball recipe:
- Ground bison – Purchase high-quality fresh ground bison with a deep red pigment from trusted local farms or well-known distributors whenever possible.
- Panko breadcrumbs – I’ve found that panko-style breadcrumbs work best, whether regular or gluten-free.
- Milk or buttermilk – Bison tends to be leaner than ground beef, so the milk helps keep the meatballs moist and juicy. If you can’t do dairy, substitute warm water.
- Olive oil – Helps create a golden, nicely browned crisp on the outside while locking in the meaty juices inside.
- Egg – Helps the meatballs retain shape and moisture during baking.
- Parmesan cheese – Freshly grated parmesan improves the depth of flavor and keeps the meatballs from falling apart.
- Garlic – I used one freshly minced clove, but feel free to add another clove or two if you love garlic.
- Onion powder – Provides a savory, slightly sweet, and aromatic element, improves texture, and helps retain natural juices released during cooking.
- Parsley – Brightens the meatballs with a pop of fresh, herbaceous flavor.
- Salt and pepper – Intensifies the bison-y, savory, garlicky goodness.
How to make baked bison meatballs
Step 1: Mix ingredients. Add all the ingredients to a large bowl (or the bowl of your stand mixer), and mix using your hands or the paddle attachment until thoroughly combined.
Step 2: Form meatballs. Using about 2 tablespoons per meatball, roll the bison mixture into approximately 2-inch-sized balls. I use a small cookie scoop for this, so there’s minimal hands-on shaping required.
Step 3: Prepare for baking. Preheat the oven to 450℉. Line a baking sheet with foil and set a wire rack on top.
Step 4: Bake the meatballs. Place the meatballs on the rack, and bake on the middle oven rack until lightly golden and cooked through, turning at the halfway mark.
How to make air fryer bison meatballs
The air fryer comes in handy when you can’t be bothered by the heat from the oven. However, unless you have a gigantic air fryer, the caveat is that you must cook the meatballs in two batches. However, this is my preferred way to make them. After shaping the meatballs, proceed with these steps:
Step 1: Prepare for air frying. Preheat the air fryer to 400℉. If your model doesn’t have a preheat setting, set the temperature to 400℉ and the timer for 5 minutes. Once preheated, spray the air fryer basket with olive oil spray.
Step 2: Cook meatballs in the air fryer. Arrange the meatballs in the air fryer basket in a single layer, leaving space between each. Mist the tops with olive oil spray and cook for 8 minutes, shaking the basket at the 4-minute mark.
Recipe tips
- Don’t overwork the meat. Making homemade meatballs is a foolproof process, as long as you don’t fuss with the bison mixture more than you need to. Overmixing can result in tough, dense meatballs, so mix just until incorporated, then roll the mixture into balls.
- Taste test. After combining the ingredients, cook a spoonful in a hot pan (or microwave) to taste and ensure the meat is adequately seasoned. Add more minced garlic and seasonings if needed.
- Bison internal temperature. Use a cooking thermometer to check for doneness. The USDA recommends ground bison meat reach an internal temperature of 160°F before it’s safe to consume.
- Don’t overcrowd the air fryer basket. This recipe yields about 32 meatballs, so if you opt for air frying, you’ll likely need to cook the meatballs in two separate batches.
Variations
With these simple substitutions, you can rework this recipe to fit your special dietary needs:
- Gluten-free – Use gluten-free panko bread crumbs or regular gluten-free breadcrumbs if you can’t find panko.
- Dairy-free – Use warm water instead of milk, and swap the parmesan for your favorite vegan parmesan or nutritional yeast.
- Low carb – Instead of panko breadcrumbs, try using crushed pork rinds.
- Paleo & Whole30 – Swap the milk, panko, and parmesan for compliant nut milk, almond flour, and nutritional yeast.
Serving suggestions
These bison meatballs are fantastic with nothing more than parmesan grated over the top, but you can also use them for more exciting purposes, such as:
- Spaghetti and meatballs. Heat the cooked meatballs in marinara sauce and serve over spaghetti, zoodles, or your favorite long, twirlable pasta.
- Meatball soup. Substitute bison meatballs in this meatball soup.
- Meatball casserole. Use bison meatballs in this spaghetti squash meatball casserole.
- Asian-inspired. Coat the meatballs in teriyaki sauce, and serve them alongside rice and steamed veggies.
- More complementary sauce. Try pizza sauce, barbecue, tzatziki, Swedish meatball sauce, buffalo sauce, chimichurri, etc. -there are no rules!
Storing & freezing
Storing: Store leftover meatballs in a resealable bag or airtight container in the fridge for 3-4 days.
Freezing: Whether you have leftovers or cooked an extra batch, let the meatballs cool completely, and then place them on a baking sheet or plate in the freezer until firm. Transfer to a freezer-safe bag, and keep frozen for 2 to 3 months.
FAQs
The baking time for bison meatballs can vary depending on their size. As a general guideline, they will take about 25 minutes to cook at 450℉
There are several reasons why your meatballs may have turned out tough, such as overmixing, lack of moisture, and overcooking. Next time, if you’re cautious of these factors, the taste and tenderness should be much better.
You’ll typically find ground bison in local butcher shops, specialty meat markets, farmers’ markets, reputable online retailers, and large health food stores (Whole Foods).
More wild game recipes you might like
- Applewood Bacon-Wrapped Venison
- Slow Cooker Bison Chili
- 10 Must-Try Venison Recipes
- Baked Salmon with Orange Ginger Sauce
If you love this recipe, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Bison Meatballs
Equipment
- 1 Air Fryer for air fry method
- 1 Baking sheet for oven method
- Wire rack for oven method
Ingredients
- 24 oz ground bison
- 1/2 cup panko breadcrumbs can use gluten-free or regular
- 3 tbsp milk or buttermilk- you can also sub with warm water if you can't do dairy
- 1 tbsp olive oil
- 1 large egg lightly beaten
- 1/2 cup parmesan cheese grated
- 1 large garlic clove minced
- 1 tsp onion powder
- 1 tbsp fresh parsley finely chopped
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large bowl, mix all of the ingredients using your hands or a stand mixer with a paddle attachment until thoroughly combined.
- Scoop out 2" size balls onto a lined baking sheet (I love using a small cookie scoop so there is minimal shaping required) and roll into balls.
- Air Fryer Method:
- Preheat the air fryer to 400 degrees F. and spray the basket with olive oil spray.
- Place the meatballs into the air fryer, working in two batches, so that the basket is not overcrowded.
- Mist the top of the meatballs with olive oil spray and cook for 8 minutes, shaking basket half way.
- Oven Method:
- Preheat the oven to 450 degrees F. and line the bottom of a baking sheet with foil and top with a wire rack.
- Place the meatballs on the rack and bake on the middle oven rack for 25 minutes, turning half way, until lightly golden.
Notes
- Don’t overwork the meat. Making homemade meatballs is a foolproof process, as long as you don’t fuss with the bison mixture more than you need to. Overmixing can result in tough, dense meatballs, so mix just until incorporated, then roll the mixture into balls.
- Taste test. After combining the ingredients, cook a spoonful in a hot pan (or microwave) to taste and ensure the meat is adequately seasoned. Add more minced garlic and seasonings if needed.
- Bison internal temperature. Use a cooking thermometer to check for doneness. The USDA recommends ground bison meat reach an internal temperature of 160°F before it’s safe to consume.
- Don’t overcrowd the air fryer basket. This recipe yields about 32 meatballs, so if you opt for air frying, you’ll likely need to cook the meatballs in two separate batches.
Nutrition
- Mango Protein Shake - July 22, 2024
- Guacamole Puking Pumpkin - July 15, 2024
- Air Fryer Peach Crisp - July 10, 2024
