Bison Meatballs

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I'm not sure if this is a recent trend among Charlotte grocers of if I'm just vapid and pay poor attention to detail, but I've been noticing a very high presence of bison meat in my local grocery stores lately. Regardless of whether or not it's always been there, I'm pretty amped about it. Bison is a fantastically lean and flavorful source of protein. For the most part, I use it to make bison burgers, but I was feeling crazy this one particular evening and made it into meatballs. Which is basically like a bunch of tiny burgers, so I guess it's not that crazy after all.

Anywho, this recipe is very easy to follow if you can just get your hands on some ground bison. I served this over zoodles and a clean, store-bought marinara (because...why reinvent the wheel, am I right? Just kidding, homemade marinara is bomb I'm just lazy as f***). I also put a few meatballs over an arugula salad with a strawberry balsamic for lunch - another good option if you're not in the "pasta" mood!


  • 1 lb ground bison
  • 1 egg
  • 1/4 cup almond meal
  • 2 tbsp ketchup (I use Sir Kensington's - very clean and delicious)
  • 1 tbsp spicy brown mustard
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika


  1. Preheat oven to 350.
  2. In a large mixing bowl, combine all ingredients and combine thoroughly. I used my hands here - it's a dirty job but someone's gotta man up and do it.
  3. Place a wire rack (or 2 if your wire racks are smaller) over an aluminum lined baking sheet (to catch the drippings...the aluminum just makes for an easier cleanup). Form 10-12 meatballs from the mixture and place on the racks. Note, the racks just help ensure all angles of the meatballs are evenly cooked. You can cook them without the racks, you will just need to turn the meatballs about halfway through the cooking time.
  4. Place the meatballs in the oven for 15 minutes. Let cool a bit before serving!

Servings: 3-4