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!
Servings: 16 meatballs
Ingredients
- 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
- Preheat the oven to 375° and line a baking sheet with parchment paper.
- 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.
- 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.
- Bake 25-30 minutes (depending on desired doneness).
Marinara Sauce
- Add in the cans of tomatoes, sauce and paste to a Dutch oven or cooking pot.
- Use a small bowl and combine all of the seasonings and together.
- Add the seasoning to the tomatoes. Use an immersion blender and blend together until smooth.
- 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.