01
Mix and Shape Meatballs
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.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Brown the Meatballs
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.
03
Check Internal Temperature
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.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- 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.
Why you’ll love it
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.
Serving ideas
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 & leftovers
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.
