Bison meatballs are easy to make and so healthy. Bison is a healthy meat and tastes just like lean cuts of beef but is much lower in fat content than regular beef and contains fewer calories. It is an excellent protein and is rich in B vitamins, such as B2, and niacin. It contains selenium, iron and zinc which supports a healthy immune system. Bison is raised on pasture within their herd instead of being cooped up in barns. They are grass fed so they contain less fat, which is of great benefit for anyone. Look for bison meat at your local butcher shop. For more information on bison click here
Because of it’s low fat content overcooking is not advised as it can become dry and tough. If you are cooking a bison steak cook to medium rare if you want a tender meat.
Slow cooking is excellent for bison and this pineapple meatball dish is especially tender and delicious.
- 2 lbs ground bison
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- olive oil
- salt and pepper to taste
- 1 tsp cornstarch or arrowroot starch
- 1 14fl oz (398ml) can unsweetened pineapple chunks- or use a fresh pineapple
- 1/2 cup unsweetened pineapple juice (use juice form can)
- 1/3 cup wheat free soy sauce (tamari)
- In a bowl mix ground bison, salt, pepper, onion and garlic.
- Shape into balls and brown in a little olive oil in a skillet over medium heat for a few minutes.
- Transfer meatballs to a casserole dish or Dutch oven
- In a bowl mix cornstarch or arrowroot with pineapple juice. Add in tamari and mix well.
- Pour pineapple mixture over bison meatballs and add in chunks of pineapple
- Bake 325F for 45 minutes
Serve bison meatballs over cooked rice, spaghetti squash, gluten free pasta or steamed cabbage
Original Recipe by Shirley Plant