Baked Italian Bison Meatballs
An Italian bison meatball recipe made with lean ground bison, fresh herbs, and a simple seasoning blend. Ready in 20 minutes and is both gluten-free and dairy-free.
Ingredients
- 1 pound ground bison
- ⅓ cup gluten free breadcrumbs or regular if not gluten-free
- ¼ cup minced fresh parsley
- 1 large egg, beaten
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using anything else
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425ºF.
- Add the ground bison, gluten-free bread crumbs, fresh parsley, beaten egg, Worcestershire sauce, Italian seasoning, onion powder, garlic powder, salt, and black pepper to a large bowl. Mix ingredients with slightly wet hands until combined.
- Use a 1.5-inch cookie scoop to scoop out the raw meat mixture and then use your hands to further shape them into more uniform balls. You should have about 18 meatballs.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Cook the meatballs on each side for 2 minutes until golden brown then transfer to your preheated oven. Bake for 4-5 minutes, until cooked through.
Notes
Make It Your Way: Substitutions & Variations
No bison? - use another type of ground meat such as ground beef, ground turkey, or ground chicken.
No gluten-free breadcrumbs? - use ground-up crackers, or regular breadcrumbs if not gluten-free.
No fresh parsley? - use fresh basil instead.
Add-ins - smoked paprika, red pepper flakes, minced garlic cloves, tomato paste.