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    Home » Recipes » Main Courses

    Published: Feb 16, 2023 by Mariska Ramondino · This post may contain affiliate links

    Incredibly Tender Curry Bison Meatballs

    Jump to Recipe Print Recipe
    A spoon resting in a cast iron skillet with curried bison meatballs.

    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.

    A spoon resting in a cast iron skillet with curried bison meatballs.
    Jump to:
    • Why You'll Love This Ground Bison Recipe
    • Ingredients to Form The Meatballs
    • Ingredients For The Light Sauce
    • How to Make Curry-Flavored Bison Meatballs
    • Serving Suggestions
    • Recipe FAQs
    • Also Recommended
    • 📖 Recipe

    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, Cassava flour, ground cumin, onion powder, salt, pepper, paprika powder, shallot, and garlic displayed on a table.

    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.

    Vegetable bouillon, curry powder, coconut cream, and vegetable broth displayed on a table.

    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.

    Vegetable broth: Go for a light clear vegetable broth. You can also use homemade chicken stock.

    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.

    Flour and spices on top of raw ground meat in a stainless steel bowl.

    Step 1: Place meat, flour, garlic, onion, and seasoning in a large mixing bowl.

    A raw egg nestled in a bed of raw meat in a stainless steel bowl.

    Step 2: Swiftly combine everything by hand. Make a dent and add an egg.

    Prepared raw ground bison meat in a stainless steel bowl.

    Step 3: Swiftly work in the egg by hand and form a large ball. Don't overwork the meat for tender meatballs.

    Raw meatballs in a stainless steel bowl.

    Step 4: Roll mixture into meatballs. You should get about 14.

    Half cooked bison meatballs in a cast iron pan.

    Step 5: Place meatballs in hot shimmering oil and pan-sear for 5 minutes on both sides until brown.

    Seasoned meatballs in a cast iron skillet.

    Step 6: Lower heat, pour in the broth, add coconut cream, and season with crumbled bouillon cube, curry powder, and salt.

    Someone holding up a fork with a piece of a tender bison meatball.

    Step 7: Cover the pan and simmer for 20 minutes or until cooked through and super tender.

    Serving Suggestions

    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.

    Recipe FAQs

    What does bison meat taste like?

    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.

    Can I replace bison meat with ground beef?

    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.

    How to store cooked bison meatballs?

    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.

    How do you reheat bison meatballs?

    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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    📖 Recipe

    A spoon resting in a cast iron skillet with curried bison meatballs.

    Tender Bison Meatballs

    Mariska Ramondino
    Delicious bison meatballs cooked in a light curry coconut sauce until incredibly tender. They're irresistible, a tad spicy, and a healthy comfort meal.
    5 from 6 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Courses
    Cuisine American
    Servings 14 meatballs

    Ingredients
     

    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

    To cook the meatballs

    • 2 tablespoons olive oil
    • 1 cup vegetable broth 315 ml
    • 1 vegetable bouillon crumbled
    • 3 tablespoons coconut cream 60 grams
    • 1 tablespoon madras curry powder

    Instructions
     

    • 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.

    Notes

    Helpful notes:
    • 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)

    Calories: 191kcal (10%)Carbohydrates: 5g (2%)Protein: 13g (26%)Fat: 13g (20%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 57mg (19%)Sodium: 263mg (11%)Potassium: 229mg (7%)Fiber: 0.5g (2%)Sugar: 1g (1%)Vitamin A: 43IU (1%)Vitamin C: 1mg (1%)Calcium: 23mg (2%)Iron: 2mg (11%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

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