Meatballs Gone Wild

Happy Friday Everyone!

This has been a week of comfort foods. When the weather is so rainy and gloomy, there is nothing better than a home-cooked comfort meal. Comfort foods are different for everyone. Anywhere from mashed potatoes, mac n cheese, a big bowl of beef stew; all of which are delicious. My personal favorite is a giant bowl of pasta, sauce, and meatballs.

There are only a few select foods I do not like. Most of which I do eat anyways because they are good for me. Alexa is a little more picky than me when it comes to food and trying new foods. She prefers ground turkey when we are making tacos or stuffed peppers. I prefer ground beef over ground turkey. I like both but sometimes I need meat with a little more substance to it. I suggested trying bison, which in my opinion is very similar to the taste and texture of ground beef, but is a leaner meat in calories and fat. She agreed to try it!

Now how to present this bison in a familiar way… ahh meatballs! Because who doesn’t love a good meatball with sauce. The past two weeks, I have been experimenting with different types of meatballs. I based the recipe on my one for regular old ground beef meatballs. the difference between my recipe and most other meatball recipes, is I do not use breadcrumbs. It is certainly easier to use already prepared bread crumbs, which most people always have in their pantry. I, however, prefer to just toast a couple of whole wheat slices of bread and then crumble them like breadcrumbs. Whatever you prefer is completely up to you. Also, the use of a cast iron skillet to cook the meatballs, gets you that nice crust on it. I got one for Christmas and it has changed my kitchen!

This is just part 1 of meatballs gone wild. there will be at least 2 other recipes coming soon.

Enjoy! xo


Recipe: Bison meatballs

2 Servings – 10 min. prep – 20 min. cook time


1 lb ground Bison

½ C parmesean, grated

2 cloves garlic, minced

2 slices whole wheat bread

¼ chopped parsley

1 egg, large

Salt and pepper to taste


  1. Preheat oven to 400°F
  2. Toast both slices of bread until they can easily be crumbled like breadcrumbs
  3. Heat cast iron skillet on stove top, medium-high heat
  4. Mince the garlic. Add the rest of the ingredients into a bowl
  5. Add the crumbled toast
  6. Form into 2 oz balls. Should make about 8-10 of them
  7. Place meatballs into skillet. (Should make a lovely sizzle)
  8. Cook 3-4 minutes on one side. Flip the meatballs over. (A nice brown crust should’ve formed on the meatball)
  9. Turn off the stove top. Place the cast iron skillet in the oven
  10. Cook in oven for 12-15 minutes. Meatballs should be perfectly cooked

Serve with pasta or top with some sauce and a sprinkle of parmesan

bison meatballs

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