Delicious bison meatballs are cooked in a light curry coconut sauce until incredibly tender.
They're irresistible and a healthy comfort meal ready in 40 minutes.
Looking for classic meatballs Italian-style in red pasta sauce? Then you have to try my tender Italian meatballs in tomato sauce.
Why You'll Love This Ground Bison Recipe
- These amazing bison meatballs are cooked until incredibly tender. They melt in your mouth.
- You'll appreciate the savory spices mixed with the sweet undertones of ground bison.
- It's gluten-free, dairy-free, healthy, low-carb, and protein-rich, yet the perfect comfort food.
- They can be a great appetizer too.
- And they are incredibly easy to make.
Ingredients to Form The Meatballs
See the recipe card for full information on ingredients and quantities.
Ground Bison meat: If you can, go for grass-fed bison. It's leaner meat than your regular ground beef but also sweeter in taste and deliciously tender.
Almond flour: Use either almond flour or cassava flour. It will give some structure and help with keeping the meat tender. It replaces breadcrumbs.
Garlic & shallot: Finely chopped, they add sweetness and an incredible aroma.
Seasoning: Spices like ground cumin, onion powder, salt, black pepper, and paprika powder add delicious savory flavors.
Ingredients For The Light Sauce
See the recipe card for full information on ingredients and quantities.
Olive oil: a little bit of olive oil is needed to brown the meatballs briefly.
Vegetable bouillon: I personally love Veggie Garden as a healthier alternative because they are low in salt, have maximum flavor, and are gluten-free.
Curry powder: Madras curry powder will be spicier in taste than standard curry powder. Pick your favorite.
Coconut cream: I'm only using a bit to balance out the spicier flavors and create a light sauce. Use unsweetened coconut cream.
How to Make Curry-Flavored Bison Meatballs
See the full recipe with measurements in the recipe card.
Step 1: Place meat, flour, garlic, onion, and seasoning in a large mixing bowl.
Step 2: Swiftly combine everything by hand. Make a dent and add an egg.
Step 3: Swiftly work in the egg by hand and form a large ball. Don't overwork the meat for tender meatballs.
Step 4: Roll mixture into meatballs. You should get about 14.
Step 5: Place meatballs in hot shimmering oil and pan-sear for 5 minutes on both sides until brown.
Step 6: Lower heat, pour in the broth, add coconut cream, and season with crumbled bouillon cube, curry powder, and salt.
Step 7: Cover the pan and simmer for 20 minutes or until cooked through and super tender.
These are just a few ideas:
- If you want to keep it low-carb and super healthy, serve these bison meatballs with a mango avocado salad, healthy cauliflower mash, or a healthy cucumber salad.
- Try my spicy cucumber salad to pair it with something more tangy.
- They go well with almost any vegetable side dish. Think green beans, roasted asparagus garlic, or white cabbage.
- Other great options are noodles, french fries, or roasted potatoes and carrots.
- The best part is you can even serve them as an appetizer.
Bison meatballs made from ground bison taste slightly sweet and, compared to ground beef, have a lighter and more delicate flavor.
It's a lean and very flavorful meat that's anything but gamey.
Yes, of course. But I hope you'll give ground bison meat a try first.
It's incredibly tender meat and naturally sweet. It has no overwhelming flavors, and I'm convinced you will love this bison meatball recipe.
Allow for the meatballs to cool completely. They can be stored in an airtight container in the fridge for up to 5 days.
For freezer instructions: Cool completely and store in a freezer-safe container. It's best to label it with a date. Freeze and use within 3 months.
Next day meatballs are equally soft, and I recommend reheating them over the stove covered until warm or microwaving them for a minute. Make sure you always add some sauce on top.
If previously frozen, place it in the fridge the night before you plan on reheating them.
Is this your first time making bison meatballs? I hope you'll enjoy them as much as we do.
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Tender Bison MeatballsMariska Ramondino
To form the meatballs
- 2 pounds ground bison meat 908 grams
- ½ cup almond or cassava flour 70 grams
- 1 shallot, grated or finely chopped 30 grams
- 3 garlic cloves, finely chopped
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon onion powder or granules
- 1 teaspoon black pepper
- ¼ teaspoon paprika powder
- 1 egg
- Place the meat in a large bowl. Add the flour, garlic, shallot, salt, ground cumin, onion powder, black pepper, and paprika powder.2 pounds ground bison meat, ½ cup almond or cassava flour, 1 shallot, grated or finely chopped, 3 garlic cloves, finely chopped, 1 teaspoon salt, 2 teaspoons ground cumin, 1 teaspoon onion powder or granules, 1 teaspoon black pepper, ¼ teaspoon paprika powder
- Mix the flour, garlic, onion, and spices into the meat by kneading with your hands until well combined. Don't overwork the meat. Instead, swiftly combine the ingredients for tender meatballs.
- Make a dent in the middle of the meat mixture and add an egg.1 egg
- Knead in the egg swiftly until well combined.
- Take portions of the mixture and roll them into balls (about three tablespoons per ball). You should get about 14 meatballs. Set aside.
- Heat the olive oil over medium-high heat in a large skillet or cast iron pan. Use a spatula to spread the olive oil equally throughout the pan. I like to also sprinkle a pinch of salt at the bottom of the pan.2 tablespoons olive oil
- When the oil is shimmering, place the bison meatballs in the pan. Sear them for 5 minutes or until sufficiently browned on one side. Then carefully turn them around and sear again for 5 minutes on the other side.
- When browned, lower heat to medium-low. Carefully pour in the broth. Divide the crumbled bouillon cube, coconut cream, and curry powder into the empty pockets between the meatballs. It's okay if some of it falls on top of the meat. Season with a few pinches of salt.1 cup vegetable broth, 1 vegetable bouillon, 3 tablespoons coconut cream, 1 tablespoon madras curry powder
- Increase the heat to medium and let it come to a steady simmer. Cover the pan and simmer for 20 minutes or until cooked through and you have super soft bison meatballs. Adjust the heat to maintain a steady simmer, if necessary—don't let the liquid come to a boil.
- Serve with some of that light curry sauce on top.
- Don't overwork the meat. It's the secret to super tender meatballs.
- You'll need a big enough pan so the meatballs can all fit in, and you'll have some room between them.
- In the last minutes of simmer time, it's advised to uncover the pot and allow some liquid to evaporate.
- Use a good quality vegetable broth with minimal ingredients.
- Storage: allow for the meatballs to cool completely. They can be stored in the fridge for up to 5 days in an airtight container.
- Freezer: Cool completely and store in a freezer save container. It's best to label it with a date. Freeze and use within 3 months.
- Reheating: I recommend reheating them over the stove covered until warm or microwaving them for a minute. Make sure you always add some sauce on top. If previously frozen, take them out the night before you plan to reheat them.
- Serving suggestions: They taste incredible with a refreshing mango-avocado salad or cauliflower mash to keep it low-carb. Other options are noodles, pita bread, oven-roasted potatoes, or any vegetable side of your choice.
- Serving size: I count about 2 to 3 meatballs per person.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.