What You Can Expect From This Recipe

• Made with 90/10 ground bison for a rich, beef-like flavor.
• Southwestern seasoning with cumin, Mexican oregano, cilantro and chipotle.
• Less Panko than a typical beef meatball recipe.
• Browned in a skillet for extra toasty flavor.
• Finished in chipotle tomato sauce to add moisture and flavor.
• Makes 20 meatballs from 1 pound of ground bison.
• Medium spice level with a smoky chile flavor.

How Are Bison Meatballs Different Than Beef Meatballs?

I’ve found that bison behaves differently from ground beef when making meatballs. Therefore this recipe has been slightly modified to ensure the meatballs remain juicy and flavorful. I find bison meatballs denser in texture, so I use less Panko than I would in a typical beef meatball recipe. The egg and smaller amount of Panko provide enough structure to hold the meatballs together while keeping the texture meaty. After browning, I finish cooking the meatballs in a smoky chipotle tomato sauce, which provides the moisture the lean bison needs while adding Southwestern flavor. All of this simply means the cooking method and sauce matter.

If you’re looking for another flavorful way to use ground bison, try my bison chili with black beans and lime crema. It’s another recipe where the rich flavor of bison works especially well with Southwestern seasonings.

Why These Meatballs Need A Flavorful Sauce

Because bison is lean and the finished meatballs have a denser texture than traditional beef meatballs, the sauce is more than just a flavor addition. It provides moisture and gives the meatballs a chance to absorb additional flavor as they finish cooking.

That’s why I don’t cook these meatballs until completely done and then top with the sauce. But rather finish cooking the meatballs in the sauce until cooked through.

If you love the Southwestern flavors in these meatballs, you’ll also want to try my Mexican meatballs with queso blanco, a fun appetizer version served with a creamy cheese sauce.

What Does Bison Taste Like?

Bison does not taste gamey. Bison tastes similar to high quality beef but has a slightly sweeter, richer flavor. I find it most similar to grass-fed beef, although bison has its own distinct flavor.

Ingredients For The Sauce

• Chipotle Peppers in Adobo Sauce: Chipotle peppers in adobo are smoked and dried jalapeno peppers packed in a spicy smoky sauce. I like Embasa brand simply because there’s an ample amount of adobo sauce in the can. Some brands aren’t so saucy.
• Tomato Paste and Vinegar: Are VIP’s in the kitchen when it comes to tomato based sauces. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based sauce. Vinegar is as important as salt to brighten flavor, They’re both brilliant little culinary tricks and the smoky flavor works well for the rich bison meat.

Chipotles in adobo are one of my favorite ways to add smoky heat to Mexican-inspired dishes. I also use them in my chicken in chipotle cream sauce, where the smoky peppers are paired with a creamy sauce. I also use that same smoky combination in my smoky black bean and corn salsa, where chipotle peppers in adobo add warmth and depth to the Southwestern flavors.

Ingredients For The Meatballs

• Ground Bison can readily be found at most supermarkets.
• Chopped Cilantro will add Southwestern flair. Omit if you’re not a fan of the flavor. I will make no difference in the texture of the meatballs
• Panko Bread Crumbs and Eggs will be used as the binder. There are many binders used to make meatballs, I find Panko to be very reliable for texture and easy to use right out of the box.

How To Make Bison Meatballs In Chipotle Sauce

Recipe testing note: I developed these meatballs using 90/10 ground bison. I found that bison has a sweeter, richer flavor similar to grass-fed beef, but the cooked meatballs have a denser texture. I therefore use less Panko than I would for a traditional beef meatball and finish the meatballs in the chipotle sauce to add moisture and flavor.

1. Step 1: Make The Chipotle Salsa Sauce: Combine tomatoes, onion, garlic, chicken broth, chipotle pepper, adobo sauce, tomato paste, Mexican oregano and salt in a food processor or blender. Give it a few pulse whirls just enough to blend, but still leaving it with a chunky texture. This will give this dish a rustic feel.

2. Step 2: Make The Bison Meatballs: Add ground bison, Panko bread crumbs, onion, cilantro, garlic, garlic powder, onion powder, Mexican Oregano, black pepper, cumin, salt and egg to a large bowl. Tip: Just like making Classic Meatloaf, use your hands to combine the mixture. If you use a spoon you will compress the mixture too much which will compromise the texture of the meatballs.

3. Step 3: Roll The Meatballs: Use the palms of your hands to roll the bison meat into meatballs that are about 1 ½ inches in diameter. Tip for rolling meatballs: As I roll them I like to count to twenty gentle rolls. That amount of rolls seems to secure a well formed meatball that won’t fall apart.

4. Step 4: Cook The Meatballs: Add a couple of tablespoons of oil to a large skillet over medium high heat. A 12″ skillet should be large enough to fit all of the meatballs, but place them so they don’t touch each other so they’ll brown well. Cook on one side until golden, about 4 minutes. Turn and cook the other side until browned.

5. Step 5: Simmer The Meatballs: Remove the meatballs to a plate. Add the sauce to the skillet and simmer for about 10 minutes. Add the meatballs to the sauce and simmer for about 5 minutes.

How To Keep Meatballs Moist

Most ground bison will range in the lean 90/10 fat ratio. Here are some tips to keep them moist.

• Don’t overwork the mixture.
• Don’t add more Panko than this recipe calls for.
• Form the meatballs gently. Meatballs that are packed too tightly will become dense and won’t absorb the sauce.
• Brown rather than aggressively cook them through in the skillet.
• Finish cooking them in the chipotle sauce. Don’t overcook.

Serving Suggestions

What To Serve Them With

For A Southwest Dinner

• Serve bison meatballs alongside Mexican Yellow Rice or even Gulf Coast Style Oven Baked Rice. To make quick yellow rice, cook white rice according to package instructions. Once cooked, add a teaspoon of turmeric and a cup of unthawed carrots and peas. Or Rerve with a side of beans, like these Slow Cooker Frijoles Rancheros or a side of Southwestern potatoes, Poblano Mashed Potatoes.

As An Appetizer

• Build a charcuterie board with the meatballs in a bowl as the centerpiece. Surround with sliced Mexican cheeses like panela and chipotle cheddar, sliced jicama and pineapple. Tortilla chips, and Homemade Restaurant Style Mexican Salsa. Spanish chorizo, Mexican chocolate and spicy olives … for just a few ideas. Checkout my recipe for Spicy Lamb Meatballs, where I served them on a charcuterie board.
• Serve bison meatballs on a warm toasted corn tortilla with avocado and a spoonful of smoky black bean and corn salsa.

Storage, Freezing and Reheating

• Refrigerator: Store any leftover bison meatballs in the sauce, in an airtight container in the refrigerator for up to 5 days.
• Freezer: The meatballs in sauce can also be frozen. I like to use a freezer safe zip-lock style bag. Just squeeze the air out and lay flat for optimum storage space.
• Reheat: Let frozen meatballs thaw in the refrigerator overnight. The 50% power feature on your microwave is your best friend when reheating dishes like this. Place individual servings on a microwave safe plate and heat in 30 second increments. This combination will avoid those microwave food explosions.