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This recipe for Sweet and Sour Ground Bison Meatballs is one that you are going to want to make again and again! These homemade meatballs are made with lean bison meat that is seasoned with garlic, ginger and scallions and topped with a flavorful pomegranate sweet and sour sauce.

This makes for a great dinner recipe that is sure to be a crowd pleaser! Meatballs are a classic comfort food and these bison meatballs are just that. With the ginger, coconut aminos, and garlic flavors adding depth and complexity, this recipe can be enjoyed by both kids and adults alike.

If you are looking for more delicious recipes, try my: Mediterranean Tuna and Gluten Free Orzo Salad, Gluten Free Orzo and Chicken Soup with Lemon or Vegan Gluten Free Holiday Stuffing.

Why You’ll Love This Recipe?

AIP. This is an AIP (Autoimmune Protocol) recipe that contains ingredients that help to reduce inflammation and promote healing in the body.
Healthy. Bison meat is leaner and contains less fat than ground beef which makes it a healthier choice and a great way to switch up your protein sources.
Allergy friendly. This meatball recipe is free from common allergens like gluten, dairy, and eggs, which makes it a safe option for those with food sensitivities or allergies.

Ingredients

Here are notes about the ingredients needed to make this easy ground bison recipe. All of these ingredients can be found at your local grocery store or an online retailer.

Bison: Use one pound of ground bison.
Garlic: Minced fresh garlic will provide the best flavor.
Scallions: Use both the green and white parts.
Salt
Ginger: You will use both fresh ginger in the meatballs and ground ginger in the sauce.
Maple syrup: Pure maple syrup is used in both the meatballs and in the sauce.
Arrowroot powder
Coconut aminos
Pomegranate juice
Apple cider vinegar

Sweet and Sour Ground Bison Meatballs Ingredients.

Step-By-Step Instructions

Here is how to make this easy recipe.

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2: In a medium bowl, combine the bison, garlic, scallions, ¾ teaspoon sea salt, 1 tablespoon fresh ginger, 1 tablespoon maple syrup, and ¼ cup arrowroot powder. Using clean hands, mix until fully incorporated.

Step 3: Roll the bison mixture into 10 meatballs and place meatballs on the prepared baking sheet.

Step 4: Spray the uncooked meatballs with avocado oil cooking spray. Bake for 12 minutes then flip and bake for an additional 8 minutes.

Step 5: Remove the meatballs from the oven and set aside while you prepare the sauce.

Step 6: In a medium sized pot, combine the remaining 3 tablespoons of maple syrup, ¼ teaspoon salt and ground ginger, coconut aminos, pomegranate juice, and apple cider vinegar. Whisk to combine. Heat over medium-high heat.

Step 7: In a small bowl, combine the remaining 1 ½ tablespoons arrowroot powder with water until a paste forms. Whisk the paste into the pot mixture.

Step 8: Allow the mixture to come to a boil and then turn the heat down to low, whisking continually to ensure no clumps form. Cook for 10-12 minutes or until a thick glaze has formed.

Step 9: Allow the sauce to cool slightly before pouring over the meatballs.

Expert Tips

Keep the meatballs warm in a slow cooker for up to 24 hours!
Use a cookie scoop to portion out the meat mixture before rolling into balls.

Variations

Make them smaller into cocktail sized meatballs and serve them with toothpicks!
If you like a little bit of heat, add red pepper flakes in with the meatball mixture or sprinkle some in the sauce.

Serving Suggestions

Serve this sweet and sour meatball recipe with steamed rice, mashed potatoes or your roasted veggies.

Frequently Asked Questions

Can I make these ahead of time?

Yes. These are a perfect make ahead dinner. Store them in your crockpot on the low heat setting for up to 24 hours!

What can I use in place of the arrowroot powder?

You can substitute all purpose flour or potato starch for the arrowroot powder, if you prefer.

What can I do with leftovers?

Store completely cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave until heated through.

More Easy Dishes

Gluten Free and Vegan Pumpkin Apple Oatmeal Bake: This gluten free and vegan, pumpkin apple oatmeal bake is perfect for a special weekend breakfast or simply for you to enjoy. It’s easy and delicious!

Honey Ginger Salmon Noodle Bowl: A honey ginger salmon noodle bowl that’s perfect any time of the year!

Quinoa and Pear Fall Breakfast Bake: This vegan and gluten free breakfast bake is such a healthy way to start your day! Made with only 9 ingredients that evoke warm and cozy autumn vibes . An easy breakfast to add to your menu!

If you make this recipe, don't forget to come back and leave a 5-star rating and a comment below.

Many Hugs,

Cathleen

bison, meatballs, gluten free

entrees

Yield: 10

Author: Cathleen Crobons