Easy Homemade Bison Meatballs
The Best Meatball Recipe
You should add bison meatballs to your high protein easy dinners. They are quick to make and freeze well so that the next time you are hungry, you can take them out of the freezer already ready to be heated up and eaten. I even like eating them as a snack or appetizer when I’m making the rest of my dinner. Keep yummy sauces on hand such as pesto, marinara or even a home-made sauce that you freeze and is easy to reheat.
Serves: 4
Ingredients:
1 pound Ground bison / ground lean meat of choice (i.e. 95-99% lean beef/ turkey/ chicken/ pork/ lamb)
3 cloves garlic, minced
1 egg
1/4 cup breadcrumbs
1/4 cup Parmesan cheese
3 Tbsp Ketchup (avoid ketchup that says no sugar, as these will contain artificial sugars that can disrupt your gut i.e. avoid sucralose)
Italian spices: Basil, oregano, rosemary, marjoram, thyme, salt
OR
Greek spices: Oregano, onion powder, garlic powder, basil, dill, black pepper, salt
How To Prep & Cook Bison Meatball Recipe:
Mix all ingredients and form into golf ball sizes. Bake at 400F for 15-20ish minutes.
Pair with rice or pasta and veggies (zucchini, broccoli, bell peppers, yellow/white onions) with a marinara sauce
Cut the meatballs in half (once they are cooked) and put on homemade pizza.
Make this a different cuisine by pairing with Tzatziki sauce in a pita with cucumbers and grape tomatoes.
Add these meatballs to a pesto pasta dish with zucchini.
Why Bison in your meatball recipe?
Bison is a lean meat. When compared to typical pork/beef meatballs, bison tends to be higher in protein and lower in fat. For strength athletes and those working on weight management, high protein is valuable. High protein helps to keep us full and satisfied while providing our body with the building blocks for our muscle mass and other tissues, DNA, RNA and other metabolic processes. For sports nutrition, often athletes should limit fat to less than 10g within the two hours leading up to an athletic activity. Thus, bison meatballs can be a nice addition to a lunch or snack to add some protein without adding extra fat that might make us feel sluggish. If using these meatballs as a pre-workout, be sure to allow a couple hours and pair with a source of carb to utilize as fuel during the activity. Bison meatballs are an even better source of post-workout protein, again, just add some carbohydrates to refuel your carbohydrate stores that were utilized. Meatballs and spaghetti are common, you can add some marinara sauce and a side salad to make a balanced plate of carbs, protein, and colorful veggies.
Other Meatball Related Questions
How to make meatballs?
Mix all ingredients and form into golf ball sizes. Place on a baking sheet greased with oil. Bake at 400F for 15-20ish minutes. Raw ground bison should be cooked to an internal temperature of 160 °F.
How long to cook meatballs?
About 15-20 minutes depending on the temperature of the oven. Raw ground bison should be cooked to an internal temperature of 160°F .
What to eat with meatballs?
Since the meatballs are your source of protein, think about what else should be on your plate. Carbohydrates, fat and colorful vegetables should be added to make a balanced meal.
Pair with rice or pasta and veggies (zucchini, broccoli, bell peppers, yellow/white onions) with a marinara sauce
Cut the meatballs in half (once they are cooked) and put on homemade pizza.
Make this a different cuisine by pairing with Tzatziki sauce in a pita with cucumbers and grape tomatoes.
Add these meatballs to a pesto pasta dish with zucchini.
Make a meatball sub with a side salad
How to freeze meatballs?
As with anything you are freezing, make sure the container is tight and remove as much air as you can. Freezer bags may work. Consume within 6 months of freezing.
