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+ servings

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!
Prep Time15 minutes
Cook Time30 minutes
Course: Main Dish, Sauce
Cuisine: Appetizers
Servings: 16 meatballs
Author: Ashley McCrary


  • 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



  • 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).


Click here for the tapioca flour I use.