Rustic Italian Bison Meatballs

Rustic Italian Bison Meatballs(Makes approximately 24 meatballs.)


  • 2 Tbs. Olive oil (enough to grease baking dish)
  • 2 lb. Bison, ground
  • 1 c. Ricotta cheese
  • 2 Eggs
  • ½ c. Bread crumbs
  • ¼ c. Parsley, fresh, chopped
  • 1 tsp. Oregano, dried, ground
  • 2 tsp. Salt
  • ¼ tsp. Red pepper flakes, crushed
  • ½ tsp. Fennel, dried, ground
  • 4 c. Sauce (of your choice)


Preheat the oven to 450 degrees. Lightly coat a casserole dish with olive oil. Hand-mix ground bison, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel. Hand-roll into 1 ½ inch (golf ball size), tightly packed meatballs. Line the meatballs in the baking dish so they are touching each other. Roast for 20 minutes or until the internal temperature is 165 degrees (use a meat thermometer). While the meatballs are roasting, heat your sauce on the stove top. Remove meatballs from oven and drain any excess fat from the casserole dish. Transfer the meatballs to your sauce pot or a serving dish, and pour the sauce over them.

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