Maple-Glazed Bison Meatballs with Creamy Mashed Potatoes

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy bison meatballs glazed with a sweet maple sauce served over buttery creamy mashed potatoes. This American-inspired beef recipe, ready in about 50 minutes, pairs ground bison, egg, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground bison
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/4 cup, finely chopped yellow onion
• 2 cloves, minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup maple syrup
• 2 tbsp Dijon mustard
• 4 tbsp unsalted butter
• 2 lbs, peeled and quartered russet potatoes
• 1/2 cup heavy cream
• 1/4 cup milk
• 2 tbsp, chopped chives

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 1 lb ground bison, 1 large egg, 1/2 cup panko breadcrumbs, 1/4 cup finely chopped yellow onion, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
2. Step 2: Form the mixture into 18 meatballs about 1 1/2 inches in diameter and place on a rimmed baking sheet lined with parchment paper.
3. Step 3: Bake the meatballs for 15 minutes until cooked through and lightly browned.
4. Step 4: While meatballs bake, boil 2 lbs peeled and quartered russet potatoes in salted water for 20 minutes until fork-tender.
5. Step 5: In a small saucepan over medium heat, combine 1/3 cup maple syrup and 2 tbsp Dijon mustard. Cook, stirring, until the mixture thickens slightly, about 3 minutes.
6. Step 6: Drain potatoes and mash with 4 tbsp unsalted butter, 1/2 cup heavy cream, and 1/4 cup milk until smooth and creamy. Season with salt and pepper to taste.
7. Step 7: Toss the baked meatballs gently in the maple-Dijon glaze until coated.
8. Step 8: Serve the glazed bison meatballs atop a bed of creamy mashed potatoes and garnish with 2 tbsp chopped chives.