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Bison Meatballs with Marinara Sauce

August 7, 2017 | Author: Ashley McCrary

Bison has easily become my favorite go-to meat for dinners lately. It is lean and has a much richer taste than regular ground beef. These Whole30, Paleo and Clean Eating meatballs can serve as an easy weeknight dinner or a tasty appetizer to take to a party . Make sure to plan to roll a lot of meatballs, you won’t want to stop eating these, they are that delicious.

Quick tip: I usually make a big batch at the beginning of the month and freeze. These serve as an easy weeknight “throw together” meal.  All you have to do is spiralize some zucchini noodles and reheat the meatballs and you are good to go, will take less than 10 minutes.

In addition to the homemade meatballs I also make compliant marinara sauce that is to die for! This sauce literally takes no time to make, and just like the meatballs, you can make it ahead of time and freeze. When you are ready to use it, pull it from the freezer and warm up. It’s good over chicken, ground beef, and just on some simple zucchini noodles. I do use a lot of garlic, so if you are not a fan, add however much you desire.

While living the Whole30 and Paleo lifestyle, I hate giving up flavorful food. That’s why I makes these babies, they are so satisfying. I usually serve 2-3 meatballs over 2 cups of zucchini noodles topped with homemade marinara sauce.


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Bison Meatballs with Marinara Sauce

These meatballs pack a lot of rich flavor that can be premade and frozen. Reheat for an easy weeknight dinner that will leave your family begging for more!

  • Total Time: 45 minutes
  • Yield: 16 meatballs 1x


  • 2 pound ground bison meat (sub ground beef if you are not a fan of bison)
  • 1 1/2 tsp garlic powder
  • 1/4 cup chopped green onions
  • 3 tbsp chopped sweet onions
  • 1 1/2 tsp minced dry onions
  • 1/2 tsp Pink salt
  • 1 tsp black cracked pepper
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1 tsp chives
  • 1 1/4 tbsp tapioca flour
  • 1 egg

Marinara Sauce

  • 2 15 oz cans diced tomatoes
  • 2 8 oz cans tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 2 tsp garlic powder (add more if desired)
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tbsp minced dried onions
  • 1/2 tsp onion powder
  • Pink salt (to taste)
  • 1 tbsp black pepper
  • 3/4 cup water



  1. Preheat the oven to 375° and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine bison, egg, onions, seasoning, salt, and tapioca flour. Mix until everything is completely combined- the best way to do that is with clean hands.
  3. Use a cookie scoop or a big spoon to scoop the meat. Roll between palms to make smooth. Size of a golf ball. Place on parchment paper and drizzle with olive oil.
  4. Bake 25-30 minutes (depending on desired doneness).

Marinara Sauce

  1. Add in the cans of tomatoes, sauce and paste to a Dutch oven or cooking pot.
  2. Use a small bowl and combine all of the seasonings and together.
  3. Add the seasoning to the tomatoes. Use an immersion blender and blend together until smooth.
  4. Add in a splash of olive oil or ghee and let simmer. (I find the longer I let mine simmer, the better it taste).


Click here for the tapioca flour I use.

  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish, Sauce
  • Cuisine: Appetizers


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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

(AD) It's back-to-school season and @naturesownbread is hosting a giveaway. Head over to their page for a chance to win your own Nature’s Own bento box and words of affirmation stickers to celebrate your little ones. ##GoodnessStartsWithMe

✨Lunch box Idea✨ featuring @naturesownbread Honey Wheat. *PB&J Sushi Rolls (Roll ups) using @naturesownbread in Honey Wheat and sprinkled with cinnamon/sugar
Peach season is the sweetest season. Celebrate by making these easy and delish Peach & Brie Quesadillas.
🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
✨4 slices prosciutto (2 per quesadilla)
✨2-3 peaches, sliced
✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
✨1 tablespoon hot o regular honey. I prefer hot

1. Cook down the sliced peaches in a tablespoon of butter and monk fruit sweetener. Cook about 5 minutes or until peaches are soft. 
2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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Don’t let people pee in your Kool-Aid today! If they do just throw it out and make ya a margarita. Ain’t nobody got time for that negativity. Remember, you’re in control of your own happiness and time. Choose wisely and don’t let negative people suck out your energy. 

Sending everyone good vibes on this lovely Monday morning!

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Follow @healthylittlepeach for more recipes, tips and tricks! 

These easy, low carb Egg and Sausage Muffins are just 2 net carbs, packed with protein, taste delicious, & make the best on-the-go breakfast!

✨Gluten-Free, Keto and can be tailored to Dairy-Free

Grab the full recipe in my profile
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I'm super excited to partner with @pepcid so I can enjoy all the spicy foods that I want, like this Cheeseburger with Jalapeno Bacon Aioli. Spicy foods typically cause heartburn for my husband and I, but PEPCID Complete always saves the day because its starts to work in seconds and controls acid all day or all night. Check out my recipe below and head to to purchase. #EatConfidently
Jalapeno Bacon Aioli:
1 cup mayo
3 pieces cooked bacon, chopped
1 1/2 garlic cloves, peeled and crushed
1/2 jalapeno pepper with seeds removed (add the other half if you like it really spicy)
1 tsp lime juice
Salt & pepper to taste
Combine everything in a mason jar and blend together with an immersion blender until combined. 
1.5 lbs ground beef
1.5 tablespoons Worchestire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
6 slices pepper jack cheese
6 pieces lettuce
Jalapeño slices and crispy onions for topping 
1. Heat a large cast iron skillet or grill to medium/high heat. Mix the meat in a large bowl with the seasoning and the Worchestire sauce. Form 6- 8 patties depending on how big you want them. 
2. Add 2 tablespoons avocado oil and cook the burger for 4 to 5 minutes per side. Top each burger with a slice pepper jack cheese in the last minute of cooking. 
3. Serve the patty on a butter bun with lettuce, a tablespoon of the aioli, onions straws, and fresh sliced jalapeños.
Follow @healthylittlepeach for more recipes, tips and tricks! 

✨Say hello to the ultimate summer side dish, Creamy Chive and Onion Corn. I have been making this for my family for years and they can’t get enough. It requires minimal ingredients and can be made in a flash. Good news, it can also be made dairy-free! 👇🏼

✨Creamy Chive and Onion Corn✨
2 12oz bags frozen corn 
2 tablespoons butter or vegan butter 
8 oz container chive and onion cream cheese or for dairy free sub Kite Hill’s version 
3/4 cup heavy cream or for dairy free use the silk dairy free heavy cream
Salt/pepper to taste
Fresh chives for garnish 

1.Heat a skillet over medium heat and add in the butter and corn. Cook for about 4-5 minutes until corn has cooked through. 
2. Add in the cream cheese and heavy whipping cream and mix together until combined. Allow to come to simmer for a 4 minutes or so until the cream cheese is melted and warm. 
3. Season with salt and pepper and garnish with fresh chives. 

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