Bison (or Beef) and Ricotta Meatballs

  • Author: Meagan


Make them ahead, freeze half for a later date, make your own sauce or use your favorite jarred version – no matter what you choose to do, these make for a quick and easy weeknight meal.  I adapted these from a site called Sweet and Savory Meals and they’d work brilliantly with any really lean ground dark meat.  For me, what’s below made about 40 good-sized meatballs (so 2 meals for us) – enjoy!



2 lbs. ground bison

1 c. full-fat ricotta AND 2 eggs

1/2 c. almond flour AND 1/4 c. chopped fresh parsley

1 T. EACH minced fresh garlic, dry basil, kosher salt AND onion powder

1 t. freshly ground pepper


In a large bowl, stir together all of the ingredients – first with a sturdy spoon and finishing with your hands to make sure that everything is well combined.

Preheat the oven to 400 and line a large baking sheet with parchment.  Form the mix into 1 1/2-inch balls – I used a large cookie scoop – and bake for 15 to 20 minutes until the internal temperature of each meatball is 145.  Feel free to undercook them a bit if they’re going to be added to a sauce afterwards to finish cooking through.

I made a quick tomato sauce and we enjoyed these over pasta, and then I froze half of them for a future meal.



From Meagan's Kitchen

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