These delicious Bison Meatballs are packed with Mediterranean flavors inspired by our trips to Greece. They are easy to cook and great to take along with you when you are on the go (and you don’t even need utensils to eat them!).
I started using bison in a lot of different recipes after we moved to the United States.
At first, it was because I couldn’t get any lean beef, but now I actually think that bison is tastier and juicier than regular beef. It’s also higher in protein and guaranteed free of growth hormones and all the other nasty stuff you sometimes find in non-organic beef. Give it a try if you can get it!
The flavor of these bison meatballs takes me back to eating gyros (also know as kebab or kabob) in Greece. In my opinion, Greece has some of the best street food of any country, and you can get delicious lamb or beef gyros with tzatziki everywhere.
To get that authentic Greek flavor, I added a little feta to the meatballs. The feta only adds a tiny bit of flavor, but it also adds a ton of juiciness. Even if you don’t normally like feta (my husband doesn’t), try this recipe. You won’t be disappointed!
How to make bison meatballs
These greek-inspired meatballs come together in just a few steps and are full of delicious flavor!
Step 1: Put the ground bison in a mixing bowl.
Step 2: Press or finely chop the garlic and mix into the bison. Add the egg and spices.
Step 3: When the bison, egg, and spices are well combined, add the feta and fold it in carefully.
Step 4: Roll the bison mix into 10 meatballs about the size of golf balls.
Step 5: Add a little cooking spray to a large skillet and place on medium heat. When the pan is hot, add the meatballs and cook for about 7 minutes, turning them regularly.
Step 6: Serve with tzatziki, salad, and pita bread or rice. Enjoy!
This protein-packed, tasty recipe is a great way to shake up your weeknight dinner routine.
How to make easy tzatziki for your meatballs
Homemade tzatziki is so simple. You only need three ingredients: plain Greek yogurt, cucumber, and garlic.
Grate the cucumber and dry the grated pieces thoroughly with kitchen towels to get rid of most of the water. Then, add the cucumber and pressed garlic to the yogurt and let it sit in the fridge for a few hours.
It’s as easy as that!
If you don’t have Greek Yogurt, you can use regular plain yogurt instead. Just put it in a coffee filter or cheesecloth for an hour or so first to drain some of the water out.
I love serving these bison meatballs in pita bread with salad and tzatziki. I’ve also had them with a little rice cooked in chicken bouillon and turmeric and then topped with tzatziki, which worked great too!
Storage
Once cooked, you can store these meatballs in an airtight container in the refrigerator for 4-5 days. The flavors will continue to meld, so you may find them even tastier the next day!
You can make a large batch ahead of time and have a tasty snack or meal on hand for the rest of the week.
More easy and healthy recipes
If you’re looking for a few more simple recipes to make tasty, good-for-you weeknight dinners, be sure to check out these favorites:
You can also check out my roundup of the best healthy low-carb dinner recipes for even more delicious recipe inspiration.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Bison Meatballs
Ingredients
- 8 oz. ground bison
- 1 egg
- 2 cloves garlic
- 0.4 cup fat-free feta
- 1 tbsp. onion powder
- 1 tbsp. chopped parsley
- 1 tbsp. dried oregano
- Pinch of salt & pepper
Instructions
- Put the ground bison in a mixing bowl.
- Press or finely chop the garlic and mix into the bison. Add the egg and spices.
- When the bison, egg, and spices are well combined, add the feta and fold it in carefully.
- Roll the bison mix into 10 meatballs about the size of golf balls.
- Add a little cooking spray to a large skillet and place on medium heat. When the pan is hot, add the meatballs and cook for about 7 minutes, turning them regularly.
- Serve with tzatziki, salad, and pita bread or rice. Enjoy!
Recipe Notes
Nutrition Info Per Serving
Terrific! Used two 12-oz bison packages and tripled the recipe. Baked at 400 degrees for 15-16 minutes instead of pan frying. Served with tzatziki and pita
Great recipe. I have already made it twice.
I love Greek meatballs! I usually make mine with ground turkey but I will have to try finding some bison because I do miss that gyro flavor (my husband doesn’t eat lamb). Thank you for the idea 🙂