Ingredients20 m servings 77 cals
- 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 g fat; 1 g carbohydrates; 10.2 g protein; 29 mg cholesterol; 135 mg sodium. Full nutrition
ReviewsRead all reviews 7
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.
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...
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.
This is a very easy and delicious recipe. I don't use bison often, so I really needed to know which seasonings would be best to bring out the flavor. I also really appreciated the tip on using...