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A close-up view of One-Pan Bison Meatballs with Broccolini and Tomato Sauce with some crusty bread in the background.
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One-Pan Bison Meatballs with Broccolini and Tomato Sauce

These One-Pan Bison Meatballs come together in just under an hour, with only 15 minutes of hands-on
time. They’re tender and juicy, and perfectly complimented by charred broccolini, an herby tomato sauce and melted Fontina cheese.






Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 674kcal

Equipment

  • Mixing bowl
  • 1 cup measure
  • Cutting board
  • Chef's knife
  • Teaspoon
  • Tablespoon
  • Large cast iron skillet
  • Tongs

Ingredients

For the meatballs:

  • 1 pound ground bison
  • 1 egg
  • 1 cup breadcrumbs or panko
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Other ingredients:

  • 2 tablespoons olive oil
  • 4 ounces pancetta
  • 2 large garlic cloves, minced
  • 1 28-ounce can diced tomatoes in juice
  • 1/3 cup chopped fresh basil
  • 8 ounces broccolini
  • 3 ounces Fontina cheese, grated
  • Salt and pepper

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Place all meatball ingredients in a mixing bowl and, using hands, blend together until all ingredients are evenly incorporated.
  • Begin heating 2 tablespoons olive oil in cast iron skillet on stove over medium heat. Add pancetta and begin cooking, stirring occasionally while you form your meatballs. Also add the garlic at this time.
  • Form meatballs into 2- to 3-inch rounds and place in cast iron skillet along with pancetta (which should be mostly cooked by now.) Allow meatballs to sear (about 2 minutes) and then flip them over to get the other side browned as well.
  • Turn heat down and add entire can of tomatoes (including juice.) Sprinkle basil over top and tuck broccolini in amongst everything.
  • Finally, sprinkle the entire mixture with Fontina cheese and place in preheated oven for 25 minutes, or until meatballs are cooked through.
  • Serve over cooked quinoa or pasta and enjoy!

Notes

  1. DISH DENSITY: Medium
  2. While ground bison tends to have a few more nutritional benefits, you can also substitute ground beef for the ground bison. You can find ground bison at most grocery stores (and even Costco).
  3. The meatballs are best cooked in a cast iron skillet to ensure they are nice and golden on the outside and not mushy.
  4. This recipe is baby-led weaning friendly, just be prepared for a bit of a mess!
  5. This meal is incredibly freezer-friendly. Store cooled meatballs in a glass container and be sure to label it with name and date so you know what it is and when you should enjoy it by!

Nutrition

Calories: 674kcal | Carbohydrates: 27g | Protein: 38g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 164mg | Sodium: 955mg | Potassium: 516mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1360IU | Vitamin C: 54mg | Calcium: 243mg | Iron: 5mg