Bison Meatballs with Pineapple

Bison Meatballs with Pineapple



  • 2 lbs ground bison
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • olive oil
  • salt and pepper to taste
  • 1 tsp cornstarch or arrowroot starch
  • 1 14fl oz ( 398ml) can unsweetened pineapple chunks- or use a fresh pineapple
  • 1/2 cup unsweetened pineapple juice ( use juice form can)
  • 1/3 cup wheat free soy sauce ( tamari)


  1. In a bowl mix ground bison, salt, pepper, onion and garlic.
  2. Shape into balls and brown in a little olive oil in a skillet over medium heat for a few minutes.
  3. Transfer meatballs to a casserole dish or Dutch oven
  4. In a bowl mix cornstarch or arrowroot with pineapple juice. Add in tamari and mix well.
  5. Pour pineapple mixture over bison meatballs and add in chunks of pineapple
  6. Bake 325F for 45 minutes

Serve bison meatballs over cooked rice, spaghetti squash, gluten free pasta or steamed cabbage

Original Recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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