RESET360 with Camille McLaughlin
Dinner

Bison Meatballs with Broccolini

Tender bison meatballs bound with egg and almond flour, roasted until browned, and served with garlicky, lemony broccolini and parmesan.

Why you'll love Bison Meatballs with Broccolini

Bison is sweet, rich, and deeply beefy, and it makes wonderful meatballs as long as you keep them tender. Bison is very low in fat, so the meatballs get help from grated onion, parmesan, and an egg and almond flour binder that holds moisture where breadcrumbs usually would. Mixed gently and roasted hot, they come out browned outside and juicy inside.

The broccolini roasts on the same pan for the last 10 minutes, so dinner comes out of the oven all at once. Its thin stems turn tender and the florets crisp at the edges, and a squeeze of lemon, a little garlic, and a shower of parmesan finish it.

Make a double batch of meatballs; they freeze well and turn a busy weeknight into a 10-minute dinner.

Quick overview: This Bison Meatballs with Broccolini takes 20 min of hands-on time and about 45 min in all and makes 4 servings, each 5 meatballs with broccolini. You'll need a sheet pan.

Jump to recipe

Browned bison meatballs with roasted broccolini and parmesan
Prep 20 minCook 25 minTotal 45 minServes 4Serving 5 meatballs with broccoliniYou'll need Sheet pan

Ingredients

  • 1 1/2 lb ground bison
  • 1 large egg
  • 1/4 cup almond flour
  • 1/2 cup finely grated parmesan, divided
  • 1/2 small onion, grated
  • 4 cloves garlic, minced, divided
  • 1/4 cup chopped parsley
  • 1 tsp dried oregano
  • 1 tsp fine sea salt, divided
  • 1/2 tsp black pepper
  • 2 bunches broccolini (about 1 lb), ends trimmed
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • a pinch of red pepper flakes

Instructions

  1. Heat the oven: Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Mix: Beat the egg in a large bowl, then stir in the almond flour, half the parmesan, the onion, half the garlic, the parsley, oregano, 3/4 teaspoon of the salt, and the pepper. Add the bison and mix gently with your hands just until combined. Overmixing makes meatballs dense.
  3. Shape: With wet hands, roll the mixture into 20 meatballs about 1 1/2 inches across and space them on one side of the pan.
  4. Roast the meatballs: Roast for 10 minutes.
  5. Add the broccolini: Toss the broccolini with the olive oil, the remaining garlic, the red pepper flakes, and the remaining 1/4 teaspoon of salt. Spread it on the other side of the pan and roast everything for 10 to 12 minutes more, until the meatballs reach 160°F (71°C) and the broccolini is tender with crisp edges.
  6. Finish: Squeeze the lemon over the broccolini and scatter the remaining parmesan over everything. Serve hot.

Storage and leftovers

Refrigerate leftovers for up to 4 days.

Reheat the meatballs in a 350°F (175°C) oven for 10 minutes. Freeze roasted meatballs for up to 3 months and reheat from frozen at 350°F (175°C) for about 20 minutes.

Variations

  • In tomato sauce: Simmer the roasted meatballs in crushed tomatoes with garlic and basil for 10 minutes.
  • Beef: Use ground beef in place of the bison.
  • Broccoli: Use broccoli florets in place of the broccolini.
  • Herb: Add a tablespoon of chopped fresh basil to the meatball mix.

Notes and tips

  • Mix gently: Stop as soon as everything is combined to keep the meatballs tender.
  • Wet your hands: Wet hands keep the meat from sticking as you roll.
  • Grate the onion: Grated onion adds moisture without chunks.
  • Use a thermometer: Ground meat is done at 160°F (71°C).

Nutrition and mindful eating

  • Bison is rich in protein, iron, zinc, and vitamin B12, with a sweet, beefy flavor.
  • Egg and almond flour bind the meatballs, and almond flour adds vitamin E and healthy fat.
  • Broccolini is a cruciferous vegetable with fiber, vitamin C, and vitamin K.
  • Parmesan and olive oil are the real fats here, and parmesan adds a savory depth.
  • As you eat, notice how tender the meatballs are and how the bright lemon lifts the broccolini, and pay attention to how satisfied you feel at the end of the meal.

Frequently asked questions

Have a question about this Bison Meatballs with Broccolini? Start here, with the questions people ask most.

Why almond flour instead of breadcrumbs?

Almond flour holds moisture the way breadcrumbs do and keeps the meatballs grain-free.

Can I make the meatballs ahead?

Yes. Shape them and refrigerate for up to a day, or freeze them roasted.

Why are my meatballs dense?

They were overmixed. Mix just until combined.

Where do I find bison?

Most grocery stores carry ground bison near the beef, and it is also sold frozen.

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Tags: Dinner, Italian-Inspired, Gluten-Free Swap