Tender Bison Meatballs

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

5 from 9 votes

Delicious bison meatballs cooked in a light curry coconut sauce until incredibly tender. They're irresistible, a tad spicy, and a healthy comfort meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Courses

Cuisine: American

Servings: meatballs

Calories: 191kcal

Author: Mariska Ramondino

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 surface of the skillet. 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: Let the meatballs 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 (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.

Nutrition