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Braised Italian Ground Bison Meatballs with Marinara

Italian Bison Meatballs

Kristina Cadelina
​Homemade meatballs truly are the perfect comfort food. My Braised Italian Ground Bison Meatballs with Marinara are nice and healthier alternative to ground beef. This bison meatball recipe contains simple ingredients and the best part is that it has amazing flavor just like classic meatballs.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Italian
Servings 16
Calories 114 kcal

Equipment

Ingredients
  

  • 1 pound ground bison
  • 1/3 cup fontina cheese shredded
  • 1 large egg
  • 1/2 cup sweet onions finely diced
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon kosher salt
  • 24 ounces marinara plain or roasted garlic
  • 2-3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley

Instructions
 

  • Start with adding the ground bison to a large bowl.
  • Then add the cheese, egg, onions and breadcrumbs. With you hands, combine well. Then evenly distribute the seasonings and mix again.
  • Roll into 16 meatballs, about 2 inches and set them on a sheet pan with parchment paper.
  • In a dutch oven over medium-low heat, add the olive oil.
  • 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.
  • Add the rest of the meatballs to the pan and repeat searing for another 4-5 minutes.
  • Add 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. Bison meatballs are done when internal temperature reaches 160 degrees F.
  • When done, remove from the heat and let sit for about 10 minutes. Garnish with chopped parsley.

Notes

Notes:
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.
Helpful tips for this Bison Meatball Recipe:
  • This recipe works with other ground meat if you want to change it up.
  • Bison meatballs can be baked like my Gluten Free Turkey Meatballs and then you can add your favorite pasta sauces later. 
  • If you don’t have a dutch oven, use a deep large non-stick frying pan. 
  • Make these the night before and cook off the next day for efficiency.
  • Make a double batch and freeze some for later use. 
  • Don’t overmix the meatball mixture. Bison is leaner than beef and will dry out easily. 

Nutrition

Calories: 114kcalCarbohydrates: 4gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 35mgSodium: 296mgPotassium: 237mgFiber: 1gSugar: 2gVitamin A: 302IUVitamin C: 4mgCalcium: 35mgIron: 1mg
Keyword Bison Meatballs, Italian Meatballs
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