These bison meatballs are an easy and delicious dinner that everyone in the family will love. With simple ingredients and minimal prep time, they are an ideal meal for the weeknight rush. The bison meat adds a unique flavor that is sure to please everyone.
❤️ Why You'll Love It
- Bison meat is high in protein and a great source of iron.
- These bison meatballs are simple to prepare and cook quickly.
- They make a tasty, unique dinner that everyone will enjoy.
Serve them with your favorite sides for a complete meal that won't disappoint! Even the picky eaters in your household will love these delicious meatballs.
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Large eggs will be the binder for your meatballs. This will help them not fall apart.
- The milk will add a little moisture to prevent the meatballs from drying out while they are cooking.
- I love using bread crumbs in meatballs because it helps them stay together and gives them a little texture.
- The onion will add a nice tang and flavor to the bison mixture.
- Ground bison is the star of this dish, so make sure to use quality meat.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Mix together the eggs, milk, salt, and pepper in a large bowl until well combined.
- Stir in the breadcrumbs and onions and then mix in the season meat with your hands until well combined.
- Scoop out about two tablespoons of the meat mixture and shape it into balls.
- Place on a parchment-lined baking sheet, and bake in the preheated 400 degrees f for 12-15 minutes or until the internal temperature reaches 160F.
👍 Amira's Tips
- I recommend that you slice the onions very finely so that mix in and picky eaters won't be able to find them.
- You could also grate the onions if you really want to hide them from your family.
- For even-sized meatballs, you can use an ice cream scoop or cookie scoop to shape the meatballs.
- Make sure to use a rimmed baking sheet so the grease doesn't make a mess in your oven.
- I like to line the baking sheet with parchment paper so that the meatballs do not stick and it makes cleaning up a breeze.
- Once you add the bison meat to the mixture be careful to not overmix. Mix them until just combined so that your meatballs are not tough.
Store leftover meatballs in an airtight container in the fridge for 3-4 days.
⌛ Make Ahead
You can assemble these meatballs ahead and wrap the baking sheet in plastic wrap and store them in the fridge for 12-24 hours.
Or you can freeze them on the baking sheet, and once they are completely hardened move them to a freezer bag and store them in the freezer for up to three months.
If you freeze them there is no need to thaw them just add 2 minutes to the baking time.
🍽️ Serve With
Serve these meatballs with pasta sauce and pasta or even coated in bbq sauce or gravy for a delicious meal.
- You can make these meatballs with ground beef, turkey, or chicken.
- If you are looking for a vegetarian option use cooked lentils or beans in place of the ground bison and prepare as directed.
- Add a touch of heat by adding a teaspoon of chili flakes or cayenne pepper.
- You can also mix in some grated cheese or herbs like parsley, oregano, and basil for added flavor and freshness.
Bison is actually a much healthier option than beef. It has more protein and less fat, making it a great choice for those looking to eat leaner meats.
The best way to reheat the meatballs is in a 350°F oven for about 10 minutes or until heated through. You can also microwave them in 30-second intervals stirring in between each one until they are hot.
The internal temperature of the bison should reach 160°F to ensure that it is cooked through. Use a thermometer to check for doneness.
📣 Related Recipes
- Are you sticking to a gluten free diet? Then check out this Gluten Freee Meatballs recipe. It's so easy to make.
- These Crockpot BBQ Jelly Meatballs are a delicious party appetizer. But, you could also turn them into a meal for your family.
- Crockpot Moroccan Style Meatballs are also a great meal that the family will love. They are packed with flavor and so easy to make.
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- large mixing bowl.
- Rimmed baking sheet lined with parchment paper.
- 2 eggs
- ¾ milk
- 1 cup bread crumbs
- 1 medium yellow onion finely chopped or grated
- 2 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
- 2 pounds ground bison
- Preheat oven to 400F.
- Line two baking sheets with parchment paper.
- In a large bowl combine eggs, milk, salt and pepper and whisk well.
- Mix in breadcrumbs and onions.
- Add bison meat with your hands.
- Take about two tablespoons of the mixture and gently shape into balls.
- Place balls on your baking sheet and bake in the oven for 12-15 minutes or until the internal temperature reached 160F when measured with a meat thermometer.
- Make sure to really finely chop your onions especially if you have picky eaters in your home so they cook thoroughly.
- Make sure you do not over work the meat while mixing and shaping them.
- Storage: Leftovers can be refrigerated in an airtight container for 3-4 days.
- Make ahead:
- Shape meatballs, place on the baking sheet and freeze until firm. Place the frozen meatballs in a freezer safe container separated by parchment paper. They freeze well for up to 3 months.
- No need to thaw, bake from frozen as directed just giving them an extra minute or two.
- Please check the nutrition disclaimer policy.