Today’s recipe is the perfect bridge between the warming dishes of winter and the verdant meals we crave come spring and summer. We’re making ultra-tender salsa verde bison meatballs, which I pile over polenta with more of the salsa verde on top. It’s easy enough for a weeknight, especially if you prep the meatballs ahead, but it’s also a gorgeous meal to cook for others.
Table of Contents
Why You’ll Love This Recipe
This delicious Bison Meatballs Recipe was adapted from the Chimichurri Meatballs by Ali Slagle in The New York Times, which is quite possibly one of the easiest meatball recipes ever. An Italian-style salsa verde (which is essentially a pesto made with parsley, lemon juice, capers, herbs, parmesan cheese, and a hint of anchovy) flavors the meatballs and is also served as the sauce on top.
The meatballs are supremely tender, yielding easily under a fork, and have a cleaner flavor (and less “chew”) than ground beef or lamb, although you can swap in either. Since bison is so lean, it’s a meatball that’s not overly heavy and yet it’s richly satisfying, especially when piled over creamy polenta. In other words, this is the perfect meal to bridge the seasons. The salsa verde uplifts everything, lending a verdant sparkle to the meal.
You can make the salsa verde several days ahead, or even swap it out for a Clean-Out-the-Fridge Green Sauce, Mint Pesto, chimichurri, or regular pesto. My tasters (and I) loved the flavor and texture of the bison, which is very lean yet results in supremely tender meatballs.
I love to serve these homemade meatballs over these Creamy Grits/Polenta. If you’re making the whole meal at once, start the grits/polenta first, as they can happily bubble away while you make the meatballs.
Ingredient Notes
For detailed ingredients, amounts, and instructions, please see the printable recipe card below.
Italian Salsa Verde
- garlic clove
- fresh parsley
- fresh herbs: Thyme and/or rosemary. Or you can use dried oregano.
- drained capers
- large anchovy fillet
- toasted pine nuts
- grated parmesan cheese
- fresh lemon juice
- salt and freshly ground black pepper
- pinch of red pepper flakes or Aleppo pepper
- water
- extra virgin olive oil
Meatballs
- panko bread crumbs: Use regular or gluten-free breadcrumbs (I use Ian’s brand gluten-free panko)
- large egg
- kosher salt
- water
- ground bison
- extra virgin olive oil
For Serving (optional)
Step-by-Step Instructions
Make the salsa verde
Plop the garlic into a food processor, and process until finely chopped. Add the parsley, thyme and/or rosemary, capers, anchovy, pine nuts, parmesan cheese, and lemon juice. Season with salt and pepper and a pinch of red pepper flakes. Process until finely chopped, scraping down the sides occasionally. With the machine running, pour the water then the olive oil through the feed tube, and blitz until incorporated. Give the sauce a taste—it should be herby but bright. Adjust the seasonings to please your palate! Do Ahead: The salsa verde can be refrigerated for 1 week. Bring it to room temperature before serving.
Make the meatballs
In a large mixing bowl, combine the panko breadcrumbs, egg, salt, and water, and stir until the panko is thoroughly moistened. Stir in ¼ cup of the salsa verde. Add the ground meat, and use your hands to mix everything together until evenly combined (try not to compact the meat too much).
Form the meatball mixture into 12 meatballs (again, try not to compress them too much)—they will be a bit larger than golf balls. Arrange them on a parchment-lined sheet pan and refrigerate them for at least 5 minutes, or cover and refrigerate them for up to 1 day.
Cook the meatballs and serve
Heat the olive oil in a 12-inch non-stick skillet over medium-high heat. Arrange the meatballs in the pan, and cook, turning occasionally (especially towards the end of cooking), until they’re deep golden brown all over but are still pink in the center, about 6-8 minutes total.
Serve the meatballs on their own or over grits/polenta. Spoon some of the salsa verde over each meatball, and sprinkle with grated parmesan cheese.
Recipe Tips
- If you’d like, round out the meal with this One-bowl Green Salad or with some roasted vegetables (such as broccoli, asparagus, or carrots).
- The water in the salsa verde creates a lighter sauce, but you could use all oil if you prefer.
- It’s best to cook bison at a higher heat than beef or lamb since it’s so lean (this will ensure it stays juicy). If you’re using beef or lamb, cook the meatballs over medium heat instead (they’ll take 7-10 minutes).
- The meatballs can be formed 1 day before cooking.
- To make gluten-free meatballs, make sure to use gluten-free panko. The rest of the ingredients are naturally gluten-free.
- To make a double batch of this bison meatball recipe, click “print” on the recipe card below and adjust the number of servings you would like to make. The ingredients will adjust accordingly.
- If you’d like to oven-bake or air fry these meatballs, follow these simple steps:
- Oven: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and spray the bottom of the pan with olive oil. Place the uncooked meatballs on the baking sheet about 2 inches apart. Bake for 10-15 minutes until the internal temperature reads 160 degrees F.
- Air Fryer: Preheat your air fryer to 450F and spray the basket or tray with cooking spray. Place the meatballs in the basket, leaving space between each meatball. Cook for 8-12 minutes, flipping halfway through (about 4-5 minutes).
Serving Tips
Serve the meatballs on their own or over grits/polenta. Spoon some of the salsa verde over each meatball, and sprinkle with grated parmesan cheese. Oh, the joy.
These meatballs can be served as a side dish, appetizer, or main course.
Storage Tips
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. Store the salsa verde in a separate container or jar with a lid for up to a week in the fridge.
Reheat over the stovetop or gently in the microwave and serve with the salsa verde.
To freeze, let the cooked meatballs cool completely. Then store them in a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat according to the instructions above.
Recipe FAQs
Yes. Ground bison is considered a healthier alternative to other red meat due to having lower fat and fewer calories, making it a leaner source of protein. Bison meat is a great option, and is rich in nutrients like iron, zinc, vitamin B12, and omega-3 fatty acids, providing a nutritious option compared to higher-fat ground beef or pork.
Try a Delicious Dessert with These Meatballs!
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Get the Recipe
Easy Bison Meatballs Recipe with Italian Salsa Verde
Ingredients
Italian Salsa Verde
- 1 garlic clove, peeled
- 1 ½ cups lightly packed parsley (leaves and tender upper stems)
- 1 teaspoon chopped fresh thyme and/or rosemary (or you can use dried oregano)
- 1 teaspoon drained capers
- 1 large anchovy fillet, rinsed and patted dry
- ¼ cup toasted pine nuts
- ¼ cup grated parmesan cheese, plus more for serving
- Juice from ½ lemon
- Salt and freshly ground black pepper
- Pinch red pepper flakes or Aleppo pepper
- ¼ cup water
- ¼ cup extra virgin olive oil
Meatballs
- 1 cup panko bread crumbs, regular or gluten-free (I use Ian’s brand gluten-free panko)
- 1 large egg
- 1 teaspoon kosher salt
- ¼ cup water
- 1 pound ground bison
- 2 tablespoons extra virgin olive oil
For serving (optional)
- Creamy Grits/Polenta Click for Recipe
Instructions
Make the salsa verde
- Plop the garlic into a food processor, and process until finely chopped. Add the parsley, thyme and/or rosemary, capers, anchovy, pine nuts, parmesan cheese, and lemon juice. Season with salt and pepper and a pinch of red pepper flakes. Process until finely chopped, scraping down the sides occasionally. With the machine running, pour the water then the olive oil through the feed tube and blitz until incorporated. Give the sauce a taste—it should be herby but bright. Adjust the seasonings to please your palate! Do Ahead: The salsa verde can be refrigerated for 1 week. Bring it to room temperature before serving.
Make the meatballs
- In a large bowl, combine the panko breadcrumbs, egg, salt and water, and stir until the panko is thoroughly moistened. Stir in ¼ cup of the salsa verde. Add the ground bison, and use your hands to mix everything together until evenly combined (try not to compact the meat too much).
- Form the mixture into 12 meatballs (again, try not to compress them too much)—they will be a bit larger than golf balls. Arrange them on a parchment-lined sheet pan and refrigerate them for at least 5 minutes, or cover and refrigerate them for up to 1 day. Do Ahead: The meatballs can be formed 1 day before cooking.
Cook the meatballs and serve
- Heat the olive oil in a 12-inch non-stick skillet over medium-high heat. Arrange the meatballs in the pan, and cook, turning occasionally (especially towards the end of cooking), until they’re deep golden brown all over but are still pink in the center, about 6-8 minutes total.
- Serve the meatballs on their own or over grits/polenta. Spoon some of the salsa verde over each meatball, and sprinkle with grated parmesan cheese. Oh, the joy.
Notes
Recipe Tips
-
- If you’d like, round out the meal with this One-bowl Green Salad or with some roasted vegetables (such as broccoli, asparagus, or carrots).
-
- The water in the salsa verde creates a lighter sauce, but you could use all oil if you prefer.
-
- It’s best to cook bison at a higher heat than beef or lamb since it’s so lean (this will ensure it stays juicy). If you’re using beef or lamb, cook the meatballs over medium heat instead (they’ll take 7-10 minutes).
-
- The meatballs can be formed 1 day before cooking.
-
- To make a double batch of this bison meatball recipe, click “print” on the recipe card below and adjust the number of servings you would like to make. The ingredients will adjust accordingly.
-
- If you’d like to oven bake or air fry these meatballs, follow these simple steps:
-
- Oven: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and spray the bottom of the pan with olive oil. Place the uncooked meatballs on the baking sheet about 2 inches apart. Bake for 10-15 minutes, or until the internal temperature reads 125 degrees F.
-
- Air Fryer: Preheat your air fryer to 450F and spray the basket or tray with cooking spray. Place the meatballs in the basket, leaving space between each meatball. Cook for 8-12 minutes, flipping halfway through (about 4-6 minutes).
-
- If you’d like to oven bake or air fry these meatballs, follow these simple steps:
Serving Tips
Serve the meatballs on their own or over grits/polenta. Spoon some of the salsa verde over each meatball, and sprinkle with grated parmesan cheese. Oh, the joy. These meatballs can be served a side dish, appetizer, or main course.Storage Tips
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. Store the salsa verde in a separate container or jar with a lid for up to a week in the fridge. Reheat over the stovetop or gently in the microwave and serve with the salsa verde. To freeze, let the cooked meatballs cool completely. Then store them in a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat according to the instructions above.*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
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