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.
Frequently Asked Questions
Can I substitute ground beef for bison in this recipe?
Yes, ground beef can be used as a substitute, but bison is leaner and has a richer flavor.
How do I know when the meatballs are fully cooked?
Use an instant-read thermometer; they are done when the internal temperature reaches 160°F (70°C).
Can I bake the meatballs instead of pan-frying?
Yes, you can bake them at 375°F (190°C) for about 20 minutes, turning halfway through.
What can I serve with these meatballs?
They pair well with pasta, rice, salads, or roasted vegetables.
Is it okay to freeze the meatballs after cooking?
Yes, let them cool completely, then freeze in an airtight container for up to 3 months.
Can I add fresh herbs instead of dried oregano?
Yes, fresh herbs work well—use about three times the amount of dried herbs for best flavor.
What type of pan is best for cooking the meatballs?
A non-stick skillet is recommended to prevent sticking and ensure even browning.
Can I use other spices if I don’t have cumin or paprika?
Yes, you can substitute with chili powder or smoked paprika for a similar flavor profile.
