Tender Bison Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
14 meatballs
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Calories
191 kcal
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Course
Main Course
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Cuisine
American
Tender Bison Meatballs
Description
The recipe for Tender Bison Meatballs starts with mixing ground bison, almond or cassava flour, finely grated shallot, garlic, and seasonings including cumin, onion powder, black pepper, and paprika. The mixture is lightly combined to keep the meatballs tender and then bound with an egg. Shaped by hand into balls, they are browned in olive oil to develop a crust and then simmered in a vegetable broth with crumbled vegetable bouillon, coconut cream, and Madras curry powder, adding depth and creaminess to the dish.
The meatballs provide a balance of spices and richness without overpowering the natural flavor of bison. The external sear contrasts with the tender interior, making them satisfying and versatile. They can be served alongside a refreshing mango avocado salad or a low-carb cauliflower mash, but also pair well with noodles, pita, or roasted potatoes.
For best results, avoid overworking the meat to keep them tender. Store cooled meatballs in an airtight container refrigerated for up to five days, or freeze for up to three months with proper labeling. Reheat gently on the stove or in the microwave, ideally with sauce to maintain moisture.
Ingredients
To form the meatballs
- 2 pounds bison meat 908 grams, ground
- ½ cup almond flour 70 grams, or cassava flour
- 1 shallot 30 grams, grated or finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon salt
- 2 teaspoons cumin ground
- 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.
- 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.
- 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.
- 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.
- 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
- Avoid over-kneading the meat mixture to ensure the meatballs stay tender.
- Use a pan large enough to allow space between meatballs for even browning and cooking.
- In the final simmer stage, uncover the pot briefly to reduce excess liquid if needed.
- Choose a high-quality, simple vegetable broth for the cooking liquid to maintain clean flavor.
- Store cooked meatballs in the refrigerator for up to five days or freeze for up to three months, labeling with the date.
- Reheat on the stove covered or briefly in the microwave with sauce to prevent drying out.
- These meatballs serve about 2 to 3 per person and pair well with salads, mash, noodles, or roasted vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14meatballs
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 57mg | 19% |
| Sodium | 263mg | 11% |
| Potassium | 229mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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