These gluten free bison meatballs are a healthy yet tasty comfort meal that can be ready in 40 minutes for a quick weeknight dinner!
These gluten free meatballs are one of the best meals I’ve had in awhile and we’ve become obsessed with them in our household! This means, I’ve been making them several times a month and we just can’t get enough. The sauce, the juicy plump meatballs, the fresh basil – ahhhh!! Craving a bowl just writing this.
This ground bison meatball recipe was concocted during our Whole30 experience when I was desperately craving something saucy, full of flavor and satisfying to make up for the carbs and dairy we weren’t consuming.
Whether you’re looking for Whole30 meatballs, paleo, keto, dairy or gluten free, these are the bison meatballs you need. Since these use almond flour instead of bread crumbs, they fit most diets without sacrificing any flavor.
Table of Contents
Ingredients
The ingredients are simple and, aside from the meat and fresh herbs, you probably have most of them on hand already. Here’s what you’ll need to make bison meatballs:
- egg
- ground bison – I used 85% lean but anywhere from 80-90% is fine
- ground pork
- almond flour
- salt
- pepper
- dried Italian seasoning
- garlic
- shallot
- fresh basil – you can sub in dried basil but fresh is always best
- fresh parsley
- avocado oil – you can use another high smoke point cooking oil but I prefer avocado oil since it doesn’t smoke until reaching 500°F which is great for the stage where you’re searing those meatballs and locking in the flavor
- jarred marinara sauce – I use Rao’s since it uses simple ingredients and doesn’t have added preservatives or sugar. I buy it in 2-packs from Costco since it’s more affordable there.
How to make bison meatballs
If meatballs seam like a hassle, let me break it down into a few simple steps so you can see that they really aren’t that hard to throw together. Yes, plain spaghetti sauce is easier, but then you don’t get those succulent, mouth watering meatballs!
This recipe has six main steps and here they are:
- Whisk the egg
- Prep all ingredients and add them to the bowl
- Mix (don’t be a pansy and get in there and use your hands)
- Roll them into balls
- Sear them in the pan
- Pour on the sauce, cover and cook, then remove he lid and simmer for a few minutes to let the sauce cook down before serving.
See, that wasn’t so bad! Meatballs get a bad rap for being a lot of work but they really come together pretty easily. Best part is doubling the recipe so that you’ve got a batch of meatballs in the freezer ready to bust out for a quick weeknight meal in the future. Work smarter, not harder.
Tips for making them
This recipe is easy enough for a relatively inexperienced cook to master but to make these bison meatballs perfectly, there are a few things I should note. Here are some helpful tips:
- Use a big enough pan so that the meatballs can all fit with room between them. If they’re shoved in too tightly, they won’t sear well which gives them a lot of their flavor. I use this giant enameled cast iron dish from Lodge and absolutely love it. It practically lives on our stovetop.
- Don’t over work the meat. You want to mix the meatballs just enough so that everything is well combined. The more you work it with your hands, the tougher and more dense the meatballs will be.
- Use good marinara sauce and enough of it. I use Rao’s 24oz. jars and its perfect for this. Feel free to sub with your favorite sauce but note that marinara sauces come in various sizes so make sure yours is 24 ounces. For a recipe like this, a little extra sauce is better than not having enough.
- Don’t let the sauce simmer uncovered too long if you’re planning on serving over noodles, spaghetti sauce or anything else. The caveat – if you plan to serve the meatballs on their own without much sauce accompanying them, then you can definitely cook down an extra 5 minutes to further reduce. If you want enough sauce to cover the noodles though, just follow the recommended cook time.
Can I make the meatballs in advance?
Bison meatballs can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
Can I freeze bison meatballs?
Freezing uncooked meatballs for future use is a great way to meal prep. I like to make a double batch and freeze half for easy meal prep further down the road.
To do this, I spread them out on a baking sheet or plate and place in the freezer for at least 2 hours and not more than 2 days. You need them to pre-freeze like this so they won’t stick together but don’t want to leave them in too long unprotected or they will get freezer burn.
Once frozen, take the meatballs and place them in a freezer safe bag or tightly sealing container. Keep in the freezer for up to 3 months.
To cook thawed (preferred method): Thaw before using, overnight in the refrigerator is best. Then cook the rest of the recipe as written.
To cook frozen: To cook them still frozen, follow directions as written but in Step 8, simmer covered in the sauce for 4-5 minutes longer (10-11 minutes total) to thaw the meatballs all of the way through. Remember, meatballs will continue cooking for 5 minutes after removing the lid. At that point, you can cut one open or check the internal temperature to make sure the meatballs are fully cooked at 160° F (71°) if you’d like to make sure they’re cooked through.
Can I bake the meatballs?
Of course! If you’d like to bake them on their own and skip the sauce altogether go for it. Bake spaced out on a rimmed baking sheet at 400°F (205°C) for about 15 minutes until the internal temperature reaches 160° F (71°). If you’re baking frozen meatballs, reduce the temperature to 375° (190° C) and bake for about 20-25 minutes.
Once baked, you can serve them on their own or with whatever sauce you’d like. A cream sauce would be delicious or you can serve them as appetizers topped with some pepper jelly – whatever you can think up!
Can I substitute the bison for beef?
Yes, you certainly can. Bison tastes very similar to beef and you probably won’t even be able to tell the difference.
What to serve with bison meatballs
Well the obvious thing to serve them with is pasta of course. I like using regular spaghetti noodles with this recipe and typically use a whole 16oz package. OR, for a healthier alternative, throw a spaghetti squash in the oven before starting the meatball prep creates a low carb dinner with veggies, protein, and the works while satisfying that pasta craving.
Yes, I know spaghetti squash isn’t pasta, but these Whole30 meatballs really hit the spot for me when I did Whole30 and still do. Whether you eat paleo, Keto, Whole30, gluten free or just want a killer meal without having to make a separate veggie – this one is for you friends. It’s bound to be on your monthly rotation just as often as it is on mine.
If you’re looking for a side dish, here are a few of my faves that pair well:
- Simple spaghetti noodles or my favorite gluten free noodles, or spaghetti squash of course – for all the reasons listed above.
- Some sautéed spinach pairs well to get your greens in.
- Brown butter brussels sprouts are a decadently delicious side that complements the flavors in the meatballs well.
- Either this lemon kale salad or this citrus salad dressing taste great with the full bodied flavor of the saucy bison meatballs.
Bison Meatballs
Ingredients
- 1 egg
- 1 lb. ground bison I used 85% lean
- ½ lb. ground pork
- ¼ cup almond flour
- 1 tsp. salt
- ½ tsp. pepper
- 1 tsp. dried Italian seasoning
- 2 tsp. minced garlic
- ½ cup minced shallot
- 2 Tbsp. chopped fresh basil divided
- 2 Tbsp. chopped fresh parsley divided
- 1 Tbsp. avocado oil
- 24 oz. jarred marinara sauce
Instructions
- In a medium sized bowl, whisk egg with a fork for about a minute.
- Add bison, pork, almond flour, salt, pepper, Italian seasoning, garlic, shallot, half of the basil and half of the parsley.
- Use your hands to work mix everything together. Mix until everything is well combined but don’t over-mix or the meatballs will be have a denser texture.
- Use your hands to shape the meatballs into 1 ½ inch balls (should make about 18).
- Heat a large rimmed skillet over medium-high heat and add oil once the pan is hot. Use a spatula to spread the oil evenly throughout the pan.
- Place the meatballs into the oiled hot skillet and let them sear for 2-3 minutes. Flip each meatball over and sear the other side as well.
- Once meatballs have browned, reduce the heat to low and add the marinara sauce. You may want to move the pan off the heat when you do this and pour it in slowly to reduce the risk of it splattering everywhere.
- Cover and let the meatballs cook at a low simmer for another 6-7 minutes until cooked through.
- Remove the lid and roll meatballs around to cover in sauce. Let them continue simmering with the lid off for 4-5 minutes to reduce and thicken the sauce. Be careful because the sauce can cook down too much if you leave it simmering for more than 10 minutes.
- Sprinkle with reserved chopped parsley and basil and serve immediately over pasta, spaghetti squash, zucchini noodles or whatever you prefer. Keep leftovers in a sealed container in the refrigerator for up to 5 days.
Notes
- To bake meatballs on their own without sauce: bake spaced out on a rimmed baking sheet 400°F (205°C) for 15-20 minutes. If you’re baking frozen meatballs, reduce the temperature to 375°F (190°C) and bake for about 35 minutes.
- Use a big enough pan so that the meatballs can all fit with room between them. Don’t over work the meat or the meatballs will be tough.
- Use good marinara sauce and enough of it. I use Rao’s 24oz. jars. You can sub with your favorite sauce but note that marinara sauces come in various sizes so make sure yours is 24 ounces. A little extra sauce is better than not having enough.
- Don’t let the sauce simmer uncovered too long if you’re planning on serving over noodles, spaghetti sauce or anything else or the sauce to meatball ratio will be off. If you plan to serve the meatballs on their own without much sauce accompanying them, then you can definitely cook down an extra 5 minutes to further reduce.
- Making ahead: Bison meatballs can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
-
Freezing meatballs: spread them out on a baking sheet or plate and place in the freezer for at least 2 hours and not more than 2 days. Once frozen, take the meatballs and place them in a freezer safe bag or tightly sealing container. Keep in the freezer for up to 3 months.
- To cook thawed (preferred method): Thaw before using, overnight in the refrigerator is best. Then cook the rest of the recipe as written.
- To cook frozen: To cook still frozen, follow directions as written but in Step 8, simmer covered in the sauce for 4-5 minutes longer (10-11 minutes total) to thaw the meatballs all of the way through. Meatballs will continue cooking for 5 minutes after removing the lid. At that point, you can cut one open or check the internal temperature to make sure the meatballs are fully cooked at 160° F (71°) if you’d like to make sure they’re cooked through.
- Baking the meatballs: to bake them on their own and skip the sauce, bake spaced out on a rimmed baking sheet at 400°F (205°C) for about 15 minutes until the internal temperature reaches 160° F (71°). If you’re baking frozen meatballs, reduce the temperature to 375° (190° C) and bake for about 20-25 minutes. Once baked, you can serve them on their own or with whatever sauce you’d like.
Nutrition
did you make this recipe?
Make sure to follow on Pinterest @feastingnotfasting and on Instagram @feastingnotfasting
