Ingredients20 m servings 77
- Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size.
- Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Cook's Notes:
- These meatballs are best when they are cooked at a medium-low temperature, uncovered. Do not sear.
Per Serving: 77 calories; 3.4 1 10.2 29 135 Full nutrition
ReviewsRead all reviews 9
I cooked in the oven, 10 min, turned then about 10 minutes more on 325*. good flavor, remembering it is bison, some gaminess to it. wonderful not having to add egg and bread crumbs.
These came out perfectly moist with only the very tiniest bit of pink (which we were fine with). You could cook them for another couple of minutes beyond what the recipe calls for if you want a ...
Just made these for dinner with a tomato gravy and they were a huge hit with my family! Absolutely delicious!
Really delicious way to use bison. I omitted the cumin and used fresh herbs and added rosemary. Big hit with my daughter as well. Add rigatoni pasta and Parmesan to the pan for a nice pasta di...
Absolutely delicious and easy to make. Will be making again soon.
This is my go-to meatball recipe. I have used it for bison, venison, and beef. I have also used it with a variety of sauces and sides. They taste great with all variations of meats, sides, an...
Very nice mild flavor. I baked mine at 325 - cook 10 minutes - turn - cook 10 minutes more. Super easy and very tender meatballs.