Paleo cookbook recipes

Bison Meatballs and Fiery Marinara

These melt-in-your-mouth meatballs are guaranteed to be a huge hit at your next party or family dinner! The simplicity of the bison meatballs is snazzed up with the fiery marinara to give you an appetizer or dinner option that is sure to spice up your life. Try these meatballs atop roasted spaghetti squash as a “spaghetti dinner” option!
Yields about 20 meatballs

For Fiery Marinara:

1 (28-ounce) can ground peeled tomatoes
1 (14-ounce) can fire-roasted crushed tomatoes
1 teaspoon (5 ml) tomato paste
1⁄2 green bell pepper, whole
1 tablespoon (15 ml) freshly chopped basil
1 tablespoon (15 ml) freshly chopped oregano
1 bay leaf
1⁄4 teaspoon (20 ml) cayenne pepper
1 teaspoon (5 ml) crushed red pepper flakes
1 teaspoon (5 ml) raw organic honey
Large pinch sea salt and pepper
For Bison Meatballs:

1 pound (454 g) ground bison meat
2 eggs
1⁄4 cup (960 ml) ground flaxmeal
2 tablespoons (30 ml) freshly chopped parsley
1⁄2 teaspoon (10 ml) minced garlic
1⁄2 teaspoon (10 ml) salt
1⁄2 teaspoon pepper
2 tablespoons (30 ml) olive oil
Parsley sprigs, for garnish

1. For Fiery Marinara: In a medium stock pot, combine ground and crushed tomatoes, tomato paste, green pepper, basil, oregano, bay leaf, cayenne pepper, red pepper flakes, honey, salt, and pepper. Bring to a boil and immediately turn to low. Simmer for at least 45 minutes. The longer you simmer, the more the flavors will meld together.
2. For Bison Meatballs: While the sauce is simmering, combine bison meat, eggs, flaxmeal, parsley, garlic, salt, and pepper in a medium mixing bowl. Mix gently with hands (do not manipulate the meat too much, or the meatballs will be tough). Form meat into small 1-ounce meatballs. Heat olive oil in a large sauté pan over medium-high heat. Add meatballs and cook until they start to brown on one side (about 3–4 minutes). Roll to the other side and cook for another 3–4 minutes.
3. Remove meatballs and add to stock pot with sauce. Simmer for about 15 minutes. Place meatballs on a serving platter with toothpicks, and top with a spoonful of extra sauce. Top each with a sprig of parsley and serve with toothpicks.

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Bison meatballs and fiery marinara — tender, lean bison meatballs simmered in a rich sauce of two kinds of tomatoes, fresh basil, oregano, and a genuine kick of red pepper flakes. Bison is leaner and slightly sweeter than beef, and it makes these meatballs taste special. Serve them on a platter with toothpicks and extra sauce for dunking.

Pro Tips

• Bison is very lean, so don't overwork the meat mixture — gentle mixing keeps the meatballs tender rather than dense.
• Sear or bake the meatballs first, then finish them in the sauce; that way they hold their shape and soak up the marinara.
• The mix of ground peeled tomatoes and fire-roasted crushed tomatoes gives the sauce its layered flavor — don't substitute one for the other.
• A teaspoon of honey rounds out the tomato's acidity without making the sauce sweet; it's the quiet trick that balances the heat.

Frequently Asked Questions

Can I use ground beef instead of bison?

Yes — beef works identically, though it's richer and fattier. Bison's lean, slightly sweet character is what makes this version distinctive.

Are bison meatballs Paleo?

Yes — bison, eggs, herbs, tomatoes, and olive oil. No breadcrumbs or cheese needed, and the meatballs hold together beautifully.

Can I make them ahead?

Absolutely — they taste even better the next day as the flavors meld. Refrigerate for up to 4 days or freeze the sauce and meatballs together.

What can I serve them with?

Zucchini noodles, spaghetti squash, or mashed cauliflower. They also make a great appetizer straight from the platter.

Recipe Card

Stav Kogan

Bison Meatballs and Fiery Marinara

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 (28-ounce) can ground peeled tomatoes
• 1 (14-ounce) can fire-roasted crushed tomatoes
• 1 tsp tomato paste
• 1 tbsp freshly chopped basil
• 1 tbsp freshly chopped oregano
• 1 bay leaf
• 1 tsp crushed red pepper flakes
• 1 tsp raw organic honey
• 1 lb ground bison meat
• 2 eggs
• 2 tbsp freshly chopped parsley
• 2 tbsp olive oil

Method

 

1. Remove meatballs and add to stock pot with sauce.
2. Simmer for about 15 minutes.
3. Place meatballs on a serving platter with toothpicks, and top with a spoonful of extra sauce.
4. Top each with a sprig of parsley and serve with toothpicks.
For Fiery Marinara: In a medium stock pot, combine ground and crushed tomatoes, tomato paste, green pepper, basil, oregano, bay leaf, cayenne pepper, red pepper flakes, honey, salt, and pepper. Bring to a boil and immediately turn to low. Simmer for at least 45 minutes. The longer you simmer, the more the flavors will meld together.
For Bison Meatballs: While the sauce is simmering, combine bison meat, eggs, flaxmeal, parsley, garlic, salt, and pepper in a medium mixing bowl. Mix gently with hands (do not manipulate the meat too much, or the meatballs will be tough). Form meat into small 1-ounce meatballs. Heat olive oil in a large sauté pan over medium-high heat. Add meatballs and cook until they start to brown on one side (about 3–4 minutes). Roll to the other side and cook for another 3–4 minutes.

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