Bison Meatballs
These spiced-up bison meatballs are egg and dairy free with a homemade smoky BBQ sauce! Serve them up as an appetizer or main dish.
Servings: 30 meatballs
Calories: 36kcal
Equipment
Ingredients
For the Meatballs
- 1 pound ground bison meat
- 1 tablespoon Worcestershire sauce
- ½ cup yellow onion diced
- ¼ cup red bell pepper diced
- 3 garlic cloves minced
- 2 teaspoons thyme leaves dried
- 2 tablespoons fresh parsley finely chopped
- ¾ teaspoon salt
- ½ teaspoon pepper
For the BBQ Sauce
- 2 cups ketchup
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 teaspoons liquid smoke
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon ground cloves
Instructions
For the Meatballs
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
- Combine all of the meatball ingredients in a large bowl. Do not overmix.1 pound ground bison meat, 1 tablespoon Worcestershire sauce, ½ cup yellow onion, ¼ cup red bell pepper, 3 garlic cloves, 2 teaspoons thyme leaves, 2 tablespoons fresh parsley, ¾ teaspoon salt, ½ teaspoon pepper
- Loosely form 1-inch balls with the ground meat and transfer them to the lined baking sheet.
- Bake for 15 minutes in the preheated oven or until fully cooked.
Barbecue Sauce
- Meanwhile, whisk the barbecue sauce ingredients together in a saucepan over medium heat. Bring to a simmer.2 cups ketchup, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons honey, 2 tablespoons Worcestershire sauce, 2 teaspoons liquid smoke, ½ teaspoon onion powder, ½ teaspoon garlic powder, ⅛ teaspoon ground cloves
- Reduce heat to medium-low and simmer for 10 minutes, whisking occasionally.
- Serve the meatballs with the BBQ sauce.
Notes
- Note on nutrition info: The nutrition information is for the meatballs and does not include the barbecue sauce.
- Egg option: Feel free to add 1 egg to the meat mixture if preferred.
- BBQ sauce storage: Leftover barbecue sauce can be refrigerated in an airtight container or squeeze bottle for up to two weeks.
- Meatball storage: Leftover meatballs can be refrigerated for up to 3 to 4 days. They can be frozen for up to 2 months for best results. Thaw in the refrigerator and reheat on the stove, in the oven or in the microwave.
- Raw meatball freezer option: The raw meatballs can also be frozen for up to 2 months.
- Low carb/keto option: Without the barbecue sauce, these meatballs are low-carb/keto because we aren’t using breadcrumbs as a filler. So if that is the kind of diet you follow, ditch the sauce and eat them on their own. They have enough spice and flavor to enjoy them that way. Bison meat is also paleo-friendly.
- Tips:
- Avoid Over-Mixing: Make sure not to overmix the raw meatball mixture. The less you handle the meat, the more tender they will be.
- Rest Before Cooking: Let the shaped, raw bison meatballs chill in the fridge for 15–30 minutes. This helps them hold their shape during cooking.
- Nail the Shape: Use a small scoop or wet hands to create evenly-sized balls for even cooking and appearance.
Nutrition
Calories: 36kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg
