Bison Meatballs - Dinner With Julie

Bison Meatballs


January 28, 2008

  • Makes: Makes about 3 dozen.


1 lb. ground bison

1 egg

1/4 cup grated Parmesan cheese

1/4 cup bread or cracker crumbs

a bit of grated onion (optional)

a squirt of tomato paste, ketchup or barbecue sauce (about a tablespoon)

salt & pepper to taste


1Mix everything together in a bowl, making sure you don’t work it too hard. Shape into 1” balls. Place on a cookie sheet and freeze, then transfer to freezer bags to store for up to 4 months, or bake at 350F for 10-15 minutes, until cooked through. To make spaghetti sauce, brown the fresh or frozen meatballs in a drizzle of oil in a hot skillet, rolling them around to brown on all sides, then pour tomato sauce over top and simmer until they are cooked through.