Ingredients
- 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 Stands Out
These meatballs are packed with rich, hearty flavor thanks to the lean bison meat. They offer a healthier alternative to traditional beef meatballs without sacrificing taste. Plus, they cook quickly and stay juicy, making them perfect for weeknight dinners or special occasions.
Smart Cooking Tips
- Use a light hand when mixing the meat to avoid tough meatballs.
- Let the meatballs rest in the fridge for at least 30 minutes before cooking to help them hold their shape.
- Brown the meatballs in a hot pan before finishing them in the sauce to develop extra flavor.
- Let the meatballs rest in the fridge for at least 30 minutes before cooking to help them hold their shape.
- Brown the meatballs in a hot pan before finishing them in the sauce to develop extra flavor.
Step 1
In a bowl, combine the bison with mustard, oregano, cumin, onion powder, paprika, sage, and celery salt. Give everything a good mix until it’s well blended. Next, 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 the bottom is coated. Carefully add the meatballs to the pan and let them cook without moving them for about 4 minutes. After that, start turning them gently so they brown evenly on all sides, which should take another 6 minutes or so.
Step 3
To make sure they’re fully cooked, use an instant-read thermometer—when it hits 160°F (70°C) in the center, they’re ready to enjoy.
Serving Ideas To Try
Serve these meatballs over a bed of creamy mashed potatoes, pasta, or even on a toasted bun for a delicious sandwich. They also pair well with a fresh green salad or roasted vegetables for a balanced meal.
Storage Tips
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Reheat gently in the oven or sauce before serving.
