Easy Bison Meatballs Recipe with Italian Salsa Verde
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.
Servings: 4
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
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- 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).
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- The water in the salsa verde creates a lighter sauce, but you could use all oil if you prefer.
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- 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).
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- The meatballs can be formed 1 day before cooking.
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- 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.
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- If you’d like to oven bake or air fry these meatballs, follow these simple steps:
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- 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.
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- 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).
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- 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. Loved this recipe? Check out @nickisizemore for more!