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side angle of bison jicama meatballs on white plate

Bison Jicama Meatballs

These baked meatballs are going to remind you of bread-crumb and Parmesan laden Italian meatballs. The rich flavor of bison combined with healthier jicama creates the perfect texture.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Servings 15 1.5 inch meatballs
Calories 84kcal


  • food processor
  • Oven
  • baking sheet


  • 1/2 small jicama
  • 1/2 tsp rosemary
  • 1/2 tsp marjoram
  • 1 tsp thyme
  • 1/2 tsp real salt
  • 1 lb ground bison
  • 2 small eggs or 1 XL egg


  • Preheat oven to 350
  • Peel and coarsely dice jicama. Add to a food processor with rosemary, marjoram, thyme, and salt. Pulse until the jicama is in small rice-shaped pieces (about 1 min).
  • Mix the spiced jicama rice with eggs and ground bison in a bowl until well combined.
  • Roll the meat mixture into 1.5" diameter balls and distribute evenly on a baking sheet.
  • Bake for 22-24 minutes or until cooked through.
  • Serve and enjoy!


Some of the fat will drip out with the excess moisture from the jicama, leaving a little tutu or halo around each meatball. This will easily scrape away leaving the finished meatballs.


Calories: 84kcal | Carbohydrates: 2g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 107mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg