Bison Meatballs with Brown Gravy

Louiie Victa
Louiie Victa
November 13, 2020
Sous Vide Meatballs is a breeze to do in the Anova Precision Oven. In the traditional sous vide method, great care is taken so as not to “flatten” the meatballs during the vacuum seal process. Some even freeze their meatballs so they can hold their shape. Thanks to the Anova Precision Oven’s bagless sous vide feature, gone are the days of vacuum packing worrying about flattened meatballs. Bison (also known as buffalo) is widely considered a healthier alternative to beef. 100% Grass-Fed Ground Bison is extra lean, high in protein and low in calories when compared to other proteins. For the best Ground Bison on the web delivered straight to your door, Anova Culinary prefers Crowd Cow’s Premium Grass Fed Ground Bison which is 100% antibiotic and hormone free and is raised sustainably on US pastures.
Prep Time
Cook Time
Bison Meatballs with Brown Gravy
2 lbs
Crowd Cow Premium Grass Fed Ground Bison
2 cups
Cubed white bread
Large yellow or white onion
3 Cloves
½ tsp
½ tsp
1 Tbsp
Dried oregano
1 Tbsp
Fresh thyme, chopped
1 Tbsp
Liquid seasoning
4 Tbsp
4 Tbsp
4 cups
Beef broth
½ Cup
Sour cream
1 tsp
Liquid seasoning for gravy
1 tsp
Soy sauce

1. Soak bread and onion

Finely chop onion and garlic in food processor and transfer to a medium bowl. Add to cubed white bread and allow to soak on the side. If there isn’t enough juices from the onions, please feel free to add a splash of milk to allow the breadcrumbs to soften.
Soak bread and onion

2. Mix with other meatball ingredients

Mix ground bison, eggs, nutmeg, allspice, ground black pepper, salt, oregano, thyme and liquid seasoning in a large bowl. Add softened onion-bread mixture and mix until well incorporated.
Mix with other meatball ingredients

3. Portion meatballs

With an ice cream scoop, portion out meatballs onto a sheet tray. 2 lbs should yield about 48 medium sized meatballs, which is plenty for about 12 guests or so. If you want bigger dinner meatballs, feel free to double up the portion size. Once everything is portioned out, shape the meatballs and arrange onto a sheet pan
Portion meatballs

4. Sous vide meatballs

Preheat Oven to 140F 100% steam, sous vide mode. Cook meatballs in Oven for an hour.
Sous vide meatballs
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear

5. Meatball timer

Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear
01:00 Timer

6. Gravy Preparation

In the meantime, work on the gravy. In a sauce pot or a cast iron pan, melt butter and add flour. Cook until a deep golden brown. Use a whisk To keep stirring the flour and butter mixture as it cooks. Add a cup of the beef broth and whisk vigorously. Mixture will thicken almost instantly. Keep adding the beef broth in increments while stirring. Simmer for about 5-10 minutes the add sour cream, liquid seasoning and soy sauce. Add salt and pepper to taste.
Gravy Preparation

7. Sear Meatballs.

When meatballs are done, take the meatballs out and collect the juices. Add juices to gravy and stir well. Lightly sear meatballs in a cast iron pan with browned butter.
Sear Meatballs.

8. Sauce and Serve.

Serve with mashed potatoes, cauliflower and your choice of vegetable sides. Spoon a good amount of gravy on the meatballs. This dish is a simple, easy, guilt free comfort food that you can enjoy with your family on busy weeknights.
Sauce and Serve.
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