BBQ Bison Meatballs

Paleo BBQ Bison Meatballs

I am normally not a huge bbq fan because traditional bbq sauce has a really sweet and artificial flavor that I do not care for. You can most definitely use ground beef or ground chicken for this as well. I did not like meatballs as a kid because I do not like the combination of breadcrumbs or bread texture and meat. I find it to be a really strange texture. These meatballs are completely grain free.

Can I add flour?

They do fall apart a little easier than traditional meatballs, you are welcome to add some arrowroot flour or tapioca starch if you want to remain gluten free but add in some flour to make the meatballs bind together.

Do I have to use egg?

You do not have to, but I do think it helps the meatballs stick together. It also depends on how lean or fatty the meat is that you are using. I find that with fattier meat, it isn’t needed.

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Rest Time 2 mins Total Time 27 mins
Servings: 4


The perfect blend of sweet and smokey without the nasty ingredients from traditional barbecue sauce. 


BBQ Sauce



  1. Instructions


    Preheat the oven to 400 degrees Fahrenheit

    Combine the sauce together in a medium to large size bowl and mix together.

    Add in the bison and egg into the same bowl and mix together. 

    Using your hands take the bbq sauce covered bison and roll them into meatballs and place on a baking sheet. For an easy clean up, you can use unbleached parchment paper on your baking sheet.

    Top with some dried parsley on each meatball. 

    If you have leftover bbq sauce in the bow, you can dump it on the rest of the meatballs.

    This should make anywhere between 16-20 meatballs. 

    Bake for 15-18 minutes and allow to cool for 2-5 minutes.

    I recommend removing the meatballs with tongs. 

Keywords: paleo, gluten free, bbq, meatball.
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