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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 342 kcal
Author Catalina Castravet

Ingredients

Meatballs:

  • 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

Instructions

Meatballs:

  1. Preheat oven to 450 degrees.
  2. Drizzle a 9-by 13-inch baking dish with olive oil, with a brush coat the entire surface and set aside.
  3. Add garlic and jalapeños to a food processor and process until finally chopped.
  4. 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.
  5. Bake for 10 minutes and broil for another 2 minutes.

Tomato Sauce:

  1. While the meatballs are baking work on the sauce.
  2. Add garlic and jalapeños to a food processor and process until finally chopped.
  3. 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.
  4. 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.
  5. Remove from oven, let it rest for 20 minutes, garnish with fresh chopped basil and serve with pasta.
Nutrition Facts
Bison Meatballs
Amount Per Serving
Calories 342 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 108mg36%
Sodium 1841mg80%
Potassium 376mg11%
Carbohydrates 3g1%
Fiber 0g0%
Sugar 0g0%
Protein 21g42%
Vitamin A 365IU7%
Vitamin C 9.8mg12%
Calcium 79mg8%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.