Fabienne's Delicious Bison Meatballs

savory bison meatballs are packed with rich flavor and perfect for a cozy dinner. Easy to make and full of wholesome ingredients, they’re sure to become a family favorite in no time.

Pro Kitchen Tips

Use a meat thermometer to ensure the meatballs are cooked through but still juicy.
Avoid overmixing the meat mixture to keep the meatballs tender.
Let the meatballs rest a few minutes after cooking to lock in the juices.

Ingredients 0/8

8 ounces ground bison 1 teaspoon Dijon mustard 1 teaspoon dried oregano ½ teaspoon ground cumin ½ teaspoon onion powder ½ teaspoon paprika 1 pinch celery salt, or to taste 2 teaspoons olive oil

Why This Recipe Is So Delicious

These meatballs are packed with rich, hearty flavor and lean protein. Bison is a great alternative to beef because it’s lower in fat but still tender and juicy. Plus, they’re easy to make and perfect for a cozy meal any night of the week.

Step 1

Mix the bison with mustard, oregano, cumin, onion powder, paprika, sage, and celery salt in a bowl until everything is well combined. Then, shape the mixture into meatballs about 1 1/2 inches wide.

Step 2

Heat some olive oil in a non-stick skillet over medium-low heat, making sure to swirl it around so the bottom is evenly coated. Carefully add the meatballs to the pan and let them cook without moving them for about 4 minutes to get a nice sear.

Step 3

After that, gently turn the meatballs so they brown evenly on all sides, which should take another 6 minutes or so. To be sure they’re fully cooked, check that the internal temperature reaches at least 160°F (70°C). Once done, take them off the heat and enjoy!

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By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

How To Serve It Best

Serve these meatballs over a bed of creamy mashed potatoes, pasta, or even tucked inside a warm sandwich roll. A side of roasted vegetables or a fresh green salad pairs nicely to balance the meal.

Keeping Leftovers Fresh

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a covered pan over low heat or microwave until heated through. For longer storage, freeze the meatballs in a freezer-safe container for up to 3 months.

Frequently Asked Questions

Can I use beef instead of bison for these meatballs?

Yes, ground beef can be used as a substitute, but cooking times may vary slightly due to fat content differences.

How do I know when the meatballs are fully cooked?

Use a meat thermometer to check that the internal temperature reaches at least 160°F (70°C).

Can I bake the meatballs instead of frying them?

Yes, bake at 400°F (200°C) for about 15-20 minutes, turning halfway through for even browning.

What can I serve with these meatballs?

They pair well with pasta, rice, roasted vegetables, or a fresh salad.

Can I prepare the meatballs in advance and freeze them?

Absolutely, shape the meatballs and freeze them raw on a tray, then transfer to a bag; cook from frozen adding a few extra minutes.

Is there a recommended oil to use for cooking?

Olive oil is recommended for its flavor and heat tolerance, but other neutral oils like vegetable or canola can work too.

What can I do if I don’t have celery salt?

You can substitute with a pinch of celery seed or a small amount of salt and celery powder if available.

Why is it important not to move the meatballs during the first few minutes of cooking?

Allowing them to sear undisturbed helps develop a flavorful, browned crust that prevents sticking.