Gluten-free almond flour is the trick to keeping these bison meatballs tender and juicy. This riff on spaghetti and meatballs gets a healthy makeover with simple ingredient swaps. With familiar flavours, it’s great for cooks looking to try bison or buffalo for the first time.
Time-saver
If you’re rushed for time, these bison meatballs can also be served using your favourite no-sugar-added jarred marinara sauce.
This recipe was originally published in the June 2025 issue of alive magazine.
Italian Sheet-Pan Bison Meatballs with Spaghetti
Ingredients
- 1/2 cup (125 mL) almond flour
- 1/2 cup (125 mL) buffalo milk
- 1 large organic egg
- 2 tsp (10 mL) sea salt
- 2 lbs (907 g) lean ground bison or buffalo
- 1 clove garlic, peeled and minced
- 1 tsp (5 mL) finely chopped fresh rosemary
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) dried basil
- 1/2 tsp (2 mL) ground black pepper
- 1/8 tsp (0.5 mL) ground nutmeg
- Olive oil, for baking sheet
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 cloves garlic, peeled and minced
- 24 oz (680 mL) jar tomato passata
- 28 oz (796 mL) can diced tomatoes
- 1/4 tsp (2 mL) sea salt
- 1 lb (454 g) whole grain or gluten-free spaghetti
- Small bunch microgreens, to garnish (optional)
Directions
01
Preheat oven to 450 F (230 C).
02
Bring large pot of water to boil for pasta.
03
In large bowl, mix almond flour, milk, egg, and salt until combined. Mix in bison followed by remaining meatball ingredients. Make sure mixture is uniformly combined.
04
Drizzle olive oil on large baking sheet and spread to coat. Hand-roll meatball mixture into 2 to 3 Tbsp- (30 to 45 mL) sized balls and line up evenly on baking sheet, making sure meatballs aren’t touching. Bake in preheated oven for 10 minutes, flip, and bake for 7 to 10 minutes longer, until browned and cooked through.
05
Meanwhile, make sauce and cook pasta. In large Dutch oven, heat olive oil over medium heat and add garlic, sautéing for a few seconds, until sizzling, being careful not to burn it. Quickly add tomato passata, diced tomatoes, and salt, and bring to a boil. Reduce to a simmer, partially cover, and cook for 20 to 30 minutes. Cook pasta according to package directions and drain.
06
Add meatballs into sauce and warm through. Toss some of the tomato sauce with cooked pasta and add to bowls. Top with a few meatballs, more sauce, and microgreens, if using. Serve immediately.
Allison Day is a cookbook author, recipe developer, food photographer, and nutritionist (RHN) with over 12 years’ experience in the world of food media.
