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Bison Meatballs

Bison Meatballs

Bison Meatballs are loaded with garlic and jalapeños, simmered in a spicy and creamy pasta sauce, this meal is also Gluten Free.
Course Main Course
Cuisine American, Italian
Keyword Bison Meatballs
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 10 servings
Calories 342kcal
Author Catalina Castravet



  • 2 pounds bison ground beef
  • 1 cup ricotta cheese
  • 2 large eggs
  • 3 garlic heads minced (about 15-17 garlic cloves)
  • 3 jalapeños seeded and finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon dry basil
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon ground black pepper
  • 2-3 tablespoon olive oil

Tomato Sauce:

  • 24 ounces homemade or store bough marinade or pasta sauce
  • 1 large onion chopped
  • 2 jalapeños seeded and finely chopped
  • 2 garlic heads minced (about 10-12 garlic cloves)
  • 5 dry hot peppers
  • 1 tablespoon ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon dry basil
  • 1 tablespoon coarse salt
  • 1/2 cup chopped fresh basil
  • 1 cup light heavy whipping cream
  • 1/4 cup olive oil



  • Preheat oven to 450 degrees.
  • Drizzle a 9-by 13-inch baking dish with olive oil, with a brush coat the entire surface and set aside.
  • Add garlic and jalapeños to a food processor and process until finally chopped.
  • In a large bowl, using your hands mix together: bison beef, ricotta, eggs, parsley, garlic and jalapeño mixture, salt, pepper, and dry basil, mix until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls or using an ice cream scoop, scoop meatballs into the prepared baking dish.
  • Bake for 10 minutes and broil for another 2 minutes.

Tomato Sauce:

  • While the meatballs are baking work on the sauce.
  • Add garlic and jalapeños to a food processor and process until finally chopped.
  • Add olive oil to a medium - large Dutch Oven on media heat, add onion and cook for 5-7 minutes, stirring occasionally, add the garlic jalapeño mixture, hot pepper, black pepper, red pepper flakes, dry basil and salt. Cook for 7-8 minutes stirring as needed. Add light heavy cream to deglaze the pan, mix well and add the pasta/marinara sauce. Stir in fresh, chopped basil and let it cook on low - medium heat until it starts to simmer. Taste and adjust as needed, add more salt if desired. Remove from heat.
  • Remove meatballs from oven and gently add them to the sauce. Reduce oven temperature to 350F cover Dutch Oven with a lid and transfer to the oven. Bake for 40 minutes.
  • Remove from oven, let it rest for 20 minutes, garnish with fresh chopped basil and serve with pasta.


Calories: 342kcal | Carbohydrates: 3g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 1841mg | Potassium: 376mg | Fiber: 0g | Sugar: 0g | Vitamin A: 365IU | Vitamin C: 9.8mg | Calcium: 79mg | Iron: 2.8mg