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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

Ingredients

Scale
  • 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

Instructions

Meatballs

  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).

Notes

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