Bison Swedish Style Meatballs

Bison Swedish Style Meatballs


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

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Using bison makes these meatballs a bit leaner, but if you can’t find bison then go ahead and use ground beef. Serve alone or over fusilli.

  • Meatballs
  • 2 Tablespoons Olive Oil (Divided)
  • 1 Onion (Diced)
  • 2 Pounds Ground Bison
  • 1/2 Cup Panko Bread Crumbs
  • 2 Large Egg Yolks
  • 1/4 Teaspoon Ground Allspice
  • 1/4 Teaspoon Ground Nutmeg
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • Gravy
  • 1/4 Cup Unsalted Butter
  • 1/3 Cup Unbleached Flour
  • 4 Cups Beef Broth
  • 1 Cup Sour Cream
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 2 Tablespoons Chopped Fresh Parsley (For Garnish)
  1. In large-size skillet add 1 tablespoon olive. Turn heat to medium. Add onions and cook 3 minutes until onions become translucent. Stir frequently. Remove from heat.
  2. In large-size bowl combine ground bison, bread crumbs, egg yolks, allspice, nutmeg, kosher salt, pepper, and cooked onion. With clean hands mix ingredients until well combined. Roll into 12 medium or 24 small meatballs.
  3. Add remaining olive oil to skillet. Turn heat to medium-high. In batches add meatballs and cook 5 to 10 minutes until all sides are browned. Transfer to plate lined with paper towel.
  4. In same skillet melt unsalted butter. Break up any browned bits in bottom of pan. Whisk in flour for 1 minute. Gradually whisk in beef broth and cook 2 minutes. Whisk constantly. Stir in sour cream and season with kosher salt and pepper. Add meatballs and cook, stirring constantly, for 10 minutes.
  5. Transfer to serving bowl and garnish with parsley.
  6. Serve Immediately
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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