Bison Meatballs

Ya’ll! I have literally, tried and failed at too many times to count on my hands, how many times I have messed up meatballs. Either they are too dry, or they fall apart, or they stick to the bottom of the pan, etc. One thing I have learned, is that if you mess up meatballs, you now have meat sauce because I just breakup the rest of the balls (that is if any worked) and mix it in some marinara and toss it on some noodles. But this time, I FINALLY got a recipe together that I am happy with!

I like to eat these meatballs as the protein portion of my dish, or as spaghetti and meatballs, I just spoon the additional sauce from the pan over the noodles, OR my favorite way is in a meatball sub!



  • 2 lb ground bison
  • ½ white onion, minced
  • 4 garlic cloves, minced
  • 1 egg
  • ¼ cup Italian breadcrumbs or regular Panko
  • ½ cup grated Parmesan
  • ¼ cup parsley, minced
  • ¼ cup basil, minced; plus 1 sprig
  • 1 T olive oil
  • ¼ cup red wine – I’ll be honest, mine comes out of a box
  • 2 (28 oz) cans crushed tomatoes
  • 1 TB crushed red pepper flakes




  1. In a bowl, combine the first eight ingredients plus salt and pepper
  2. Mix together and shape into balls, golf-ball sized is best
  3. Store in the refrigerator for approximately 30 minutes
  4. In a pot, heat oil over medium high heat
  5. Add meatballs in, creating only one layer (you may need to do more than one batch)
  6. Sear all over, turning each meatball every few minutes to get all sides seared - approximately 15 minutes total
  7. Once seared all over, remove from the pot and place on a paper towel
  8. Repeat if until all batches of meatballs have been seared
  9. Add wine to the pot and scrape up any browned bits – but don’t throw those out, those are the tastiest bits!
  10. Lower the heat to medium low, add in the tomatoes, red pepper flakes and basil sprig
  11. Add the meatballs to the pot and season with salt and pepper
  12. Cover and simmer for 30 minutes
  13. Remove meatballs from the pot and serve immediately