Go Back
+ servings
Bison Porcini Mushrooms
Print Recipe
5 from 5 votes

Clean Eating Bison Porcini Mushrooms

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: DIET, DINNER, meat + chicken
Cuisine: Italian, low carb + keto
Servings: 4 servings
Calories: 357kcal
Author: Dani Spies


  • 1/2 cup dried porcini mushrooms soaked in 1-cup hot water
  • 1 lb. ground bison
  • 1 egg
  • 3-4 cloves minced garlic
  • 1/4 cup breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1/4 cup fresh chopped parsley
  • Salt and pepper to taste
  • 16 ounces tomato sauce


  • Soak the mushrooms in 1 cup of hot water for about 15 minutes or until tender. Drain the mushrooms, reserving the water they soaked in, and chop them up until they are nice and fine.
  • Pre heat the oven to 400.
  • To a large bowl, add bison, mushrooms, egg, garlic, breadcrumbs, Parmesan cheese, parsley, salt and pepper. Using your hands, mix everything together until well combined.
  • Line a rimmed baking sheet with a silpat mat or parchment paper and then grab about 1 tbsp. of the meat mixture and roll it in between your palms until you have a little ball the size of a golf ball. Place it on the baking sheet and then continue with the rest of the meat until you have 20 meatballs.
  • Pop the meatballs in the oven for about 20 minutes or until just cooked through.
  • In the meantime, heat 4-cups of your favorite tomato sauce in a medium pot and add in cup of the reserved liquid from the porcini mushrooms. Let it all come to a boil and then simmer until the meatballs are ready.
  • Toss the meatballs into the sauce and serve with your favorite pasta or spaghetti squash.
  • Enjoy!
  • Makes 4-6 servings.



Calories: 357kcal | Carbohydrates: 14g | Protein: 28g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 835mg | Potassium: 806mg | Fiber: 2g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 7.9mg | Calcium: 120mg | Iron: 4.7mg