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Why This Recipe Is So Delicious
These meatballs are packed with rich, hearty flavor and lean protein. Bison is a great alternative to beef because it’s lower in fat but still tender and juicy. Plus, they’re easy to make and perfect for a cozy meal any night of the week.
Pro Kitchen Tips
- Use a meat thermometer to ensure the meatballs are cooked through but still juicy.
- Avoid overmixing the meat mixture to keep the meatballs tender.
- Let the meatballs rest a few minutes after cooking to lock in the juices.
- Avoid overmixing the meat mixture to keep the meatballs tender.
- Let the meatballs rest a few minutes after cooking to lock in the juices.
Step 1
Mix the bison with mustard, oregano, cumin, onion powder, paprika, sage, and celery salt in a bowl until everything is well combined. Then, 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 to swirl it around so the bottom is evenly coated. Carefully add the meatballs to the pan and let them cook without moving them for about 4 minutes to get a nice sear.
Step 3
After that, gently turn the meatballs so they brown evenly on all sides, which should take another 6 minutes or so. To be sure they’re fully cooked, check that the internal temperature reaches at least 160°F (70°C). Once done, take them off the heat and enjoy!
How To Serve It Best
Serve these meatballs over a bed of creamy mashed potatoes, pasta, or even tucked inside a warm sandwich roll. A side of roasted vegetables or a fresh green salad pairs nicely to balance the meal.
Keeping Leftovers Fresh
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a covered pan over low heat or microwave until heated through. For longer storage, freeze the meatballs in a freezer-safe container for up to 3 months.
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