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Bison and Meatball Stew

Bison and Meatball Stew

If you’re a little bit nervous about trying game meat for the first time, this is a perfect recipe to start out with. Using regular ground beef for the meatballs tones down the flavor of the bison so it’s more familiar and less intimidating, and anyway, who doesn’t like stew with meatballs?

Bison has a rich flavor all on its own so it doesn’t need a lot of spicing up. A simple blend of warming spices adds some body to the stew, and using a caramelized onion in the meatballs ramps up the savory flavor even more. And all that flavor smells delicious while it’s cooking – your payoff for the long simmer time is how delicious it makes the kitchen smell while it’s bubbling away.

Meat on its own doesn’t make a Paleo meal, so don’t forget the vegetables! Since you don’t need the oven after baking the meatballs, you’ll have all the space you need to throw in a roasting pan full of squash or cabbage in the last 45 minutes or so before the stew is done. Dinner is served!

Bison and Meatball Stew Recipe

Servings SERVES: 4Preparation time PREP: 35 min.Cooking time COOK: 3 h.


Protein: 152g / %

Carbs: 12g / %

Fat: 91g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan  


  • 3 lbs. bison shanks
  • 1 cup onions, sliced
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • 6 cups beef stock
  • Cooking fat
  • Sea salt and freshly ground black pepper

Ingredients for the meatballs

  • 2 lbs. ground beef
  • 1 big onion, diced and caramelized in a pan
  • ½ tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1 egg
  • Cooking fat
  • Sea salt and freshly ground black pepper
Bison stew preparation


  1. Preheat your oven to 400 F.
  2. Combine all the ingredients for the meatballs in a bowl. Mix everything well and form meatballs with your hands.
  3. Melt some cooking fat in a skillet placed over a high heat and brown each meatball on all sides, about 5 minutes.
  4. Transfer the meatballs to a baking pan, and place in the oven for 10 to 15 minutes, then set aside.
  5. Melt some cooking fat in a saucepan placed over a medium-high heat and brown the bison shanks until dark brown on all sides.
  6. Add the onions and cook for 1 to 2 minutes.
  7. Add in the beef stock, cinnamon, cloves, and season with salt and pepper to taste. Bring to a boil, and simmer for 2 hours.
  8. Once the meat is well cooked, remove from the pot, and break the bison shanks apart into chunks.
  9. Use a strainer to clear the broth. Then pour it back to a large saucepan, and add the meatballs and bison meat.
  10. Cook until everything is warm, and season again to taste.
  11. If you like a thicker sauce, you can stir in 1-2 tbsp. of tapioca starch. Dissolve it in water first and then add it to the sauce.