Ingredients
- 8 ounces ground bison
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 pinch celery salt, or to taste
- 2 teaspoons olive oil
Why This Dish Is So Special
These meatballs are packed with rich, lean bison flavor that feels special but is easy to make. They have a tender texture and a nice balance of herbs and spices, making them a healthy and satisfying choice for any meal.
Smart Cooking Tips
- Use a light touch when mixing the meat to keep the meatballs tender.
- Brown the meatballs in a hot pan before baking to lock in juices and add color.
- Let the meatballs rest a few minutes after cooking to help them hold together better.
- Brown the meatballs in a hot pan before baking to lock in juices and add color.
- Let the meatballs rest a few minutes after cooking to help them hold together better.
Step 1
In a bowl, combine the bison with mustard, oregano, cumin, onion powder, paprika, sage, and celery salt. Mix everything together well, then shape the mixture into meatballs about 1 1/2 inches wide.
Step 2
Heat some olive oil in a non-stick skillet over medium-low heat, making sure to swirl it around so the bottom is nicely coated. Add the meatballs to the pan and let them cook without moving them for about 4 minutes.
Step 3
After that, gently turn the meatballs to brown them evenly on all sides, which should take another 6 minutes or so. To make sure they’re fully cooked, check the center with an instant-read thermometer—it should register at least 160°F (70°C).
Serving Combinations
Serve these meatballs over creamy mashed potatoes, spaghetti, or a simple salad for a balanced meal. They also work well as a hearty sandwich filling or alongside roasted vegetables.
Freezing Tips
Store leftover meatballs in an airtight container in the refrigerator for up to three days. You can also freeze them for up to three months—just thaw overnight in the fridge before reheating gently.
