Italian Braised Bison Meatballs

Homemade meatballs truly are the perfect comfort food. My Italian Braised Bison Meatballs are a lighter and wholesome twist. This ground bison meatball recipe contains simple ingredients and the best part is that it has amazing flavor and heartiness just like classic meatballs.

Original Post: November 2023 | Post Updated: April 2025

I have been cooking with ground bison for years. Bison tastes wonderful in recipes that normally call for beef like in my Bison Enchiladas or my Bison Meatloaf. Next time you want to switch up proteins, I totally suggest giving ground bison or bison steaks a try! 

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Ingredients

• Ground bison. American bison is high in protein, a leaner meat than ground beef and it has fewer calories.
• Fontina cheese. This is my personal preference for cheese. Any soft  cheese that can be shredded works such as parmesan cheese mix or mozzarella.
• Egg. The egg acts as a binder along with the breadcrumbs. You can use 3 egg whites if you want to lower the fat content or less calories. 
• Sweet onions. White onion or yellow onion can be used as a substitute.
• Bread crumbs. They act as a binder with the egg. Use regular or Gluten-Free Bread Crumbs.
• Seasonings such as dried oregano, dried basil, garlic powder, paprika and ground thyme. If you don’t have all the dry seasonings, you can substitute with a simple seasoning such as Italian seasoning.
• Kosher salt.
• Marinara. Traditional marinara works but you can also choose your favorite  sauce . Regular tomato sauce can also be used as well.
• Extra virgin olive oil. 
• Fresh parsley.

How to Make Bison Meatballs

Have homemade meatballs on your dinner table in no time following these simple steps:

Step One: Start with adding the ground bison to a large mixing bowl. 

Step Two: Then add the cheese, egg, onions and breadcrumbs. With your hands, combine well. Then evenly distribute the seasonings and mix again. 

Step Three: Roll into 16 1-inch meatballs and place meatballs on a rimmed baking sheet with parchment paper or aluminum foil.

Step Four: In a dutch oven over medium-low heat, add the olive oil. 

Step Five: Add half of the meatballs and sear for about 4-5 minutes, making sure to rotate them so all sides get seared. When done, remove and transfer to a plate. Lower heat if you need to.

Step Six: Add the rest of the uncooked meatballs to the pan and repeat the searing for another 4-5 minutes.

Step Seven: Pour in the marinara and place the other meatballs back into the pan. Let the bison meatballs simmer on low for 15-20 minutes gently stirring them. Meatballs are done when the internal temperature reaches 160 degrees F. When done, remove from the heat and let sit for about 10 minutes. Garnish with chopped parsley. 

Storing Instructions and reheating

Store any leftovers in an airtight container and store in the fridge for up to 3-4 days. Homemade meatballs can be frozen. The best way to freeze meatballs is to place a single layer of uncooked meatballs on a sheet pan and then freeze. Once they are frozen, transfer to a freezer safe container or a freezer bag. Use the meatballs within 1 month.