Bison Meatballs

3 Comments 18 August 2011

Bison Meatballs

Lately my Mr. has been working out at a CrossFit gym, and thus getting very interested in the Paleo Diet. For those who don’t know about Paleo, it’s sometime referred to as “The Caveman Diet.”

Paleolithic diet consists mainly of grass-fed pasture raised meats, fish, vegetables, fruit, roots, and nuts, and excludes grains, legumes, dairy products, salt, refined sugar, and processed oils.

We already try to stick to a protein and veggie rich diet of only “healthy carbs.” But lately I’m trying to include more foods like bison and fish into our meals. But as anyone who has ever tried a bison burger knows, it’s a leaner meat and thus tends to result in a pretty dry burger.

So the other night I whipped out a pound of bison and my Fabulicious cookbook by Teresa Guidice in search of an alternative to dry buffalo burgers. Fortunately I stumbled across her meatball recipe, which I’ve adapted to use bison, no gluten and no diary. So while I don’t want to “rip off” anyone else’s recipe, mine is pretty different now.

NOTE: This is not a perfect Paleo meal, I don’t think that Paleo would allow the flours or Daiya cheese. For our purposes however, it’s pretty close!

Bison Meatballs

  • 1 pound buffalo/bison meat
  • 1/3 cup gluten-free flour (I use either Bob’s Red Mill’s GF All Purpose Baking Flour or garfava flour)
  • 1/2 cup (or less) Daiya Cheese: Cheddar Style Shreds
  • 1 T dried parsley
  • 2 garlic cloves, minced
  • red sauce of choice, I use Teresa’s Quickie Red Sauce Recipe

Position rack in center of the oven, preheat to 400.

In a large bowl beat the egg, mix in Daiya, parsley, garlic. Then with clean hands, break up and add in the buffalo/bison bit by bit, kneading the mixture with your hands until mixed well.

Lightly grease a rimmed baking sheet with olive oil. Gently shape each meatball (Teresa says to for egg-sized balls and not to crush them between the palms, just gently mold with your fingers) and place on the baking sheet (don’t skimp on the baking sheet’s size, if you use a large cookie sheet size, you will get meatballs that are crispy on the bottoms, YUM!). Sprinkle with some sea salt or Celtic salt if desired.

Bake for 18-20 minutes, or until they are just browned through. Once the meatballs are in the oven, prepare your red sauce in a large saucepan.
Once the meatballs are gently cooked through, transfer them one by one into the red sauce and cook for another 5-10 minutes on medium-low. Serve.

- who has written 87 posts on Gluten Free Fox.

When Kristen and Taylor created The Gluten-Free Search Engine years ago, they never dreamed that just a few years later they would be sharing their lives with a beautiful, gluten-allergic dog named Waylon. Not too long after adopting their new "dog child," they headed closer to home and found themselves in the mountains of North Carolina. It was here that Kristen realized her lifelong dream of creating healthier, gluten-free beauty products and launched Gluten Free Beauty. Having shared her finds for the safest and best natural, g/f beauty products via her first-ever website,, she is thrilled now to be putting out products that she can enjoy and that she knows are safer than alternatives!

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3 Comments so far

  1. Annette Frey says:

    Sweet! I’ll have to try this.

    Have you tried the grass-fed bison out with Waylon?

    • Believe it or not, he’s been tolerating beef okay too lately (not gluten though, never gluten)!! Even beef that’s not grass-fed! I’m still not sure about the whole grass-fed vs. grain fed thing though, b/c then humans would react too, right?

    • I also wonder if it’s b/c his system is healthier now. For instance, I couldn’t eat onions or garlic when my system was still damaged from gluten. But after years of acupuncture, enzymes and probiotics I can eat them just fine now!
      So maybe his body was too damaged from gluten and couldn’t process the beef or bison, but now it’s healed?? What do you think?

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