Gluten-Free Bison Meatball Stroganoff

This gluten-free bison meatball stroganoff is made with gluten-free fusilli pasta, spice mixture, mushrooms, beef broth, and goat’s milk skyr (Besos) from Bee Tree Farm.

Gluten-Free Bison Meatball Stroganoff

Beef stroganoff was one of my favorite dishes growing up. I would request it from mom all the time. Just loved that creamy wonderful sauce. I really did love sour cream a lot. It was just as hard to give up as cheese back in 2014.

So of course, I do have an old tried and true recipe for “beef” stroganoff on the blog made with ground turkey that is gluten and dairy free. We use coconut milk, beef broth and cornstarch in the spices to create the creamy sauce.

Lately, I’ve been using organic ground chicken in many of my old turkey recipes like these herbed turkey meatballs or Thai turkey burgers.

And I like using ground bison because it is much leaner than ground beef. I really like the texture, too. I loved using bison in my recipe for Shepherd’s Pie. And it worked perfectly in this Cajun Dirty Rice recipe.

And since I can tolerate goat milk with ease now, I wanted to try a stroganoff with sour cream. Well, actually we are using goat milk besos from a local maker, Bee Tree Farm. You can find it at Wheatsville and Central Market here in Austin.

What Exactly Is Besos?

Here is the description from the Bee Tree Farm website:

Besos – This is our take on the Icelandic cheese “skyr.” While traditionally made with skim milk, we only use whole goat milk (the fat is the best part!) and combine it with tangy yogurt cultures for a decadent and dense probiotic cheese that is thicker than Greek yogurt and infinitely versatile. A customer provided it’s best description: “It’s like yogurt and mascarpone had a magical love child.” Couldn’t agree more.

It’s delicious, has a wonderful texture, and I thought it would be awesome in this gluten-free bison meatball stroganoff.

If you can’t find a locally made goat milk skyr like this besos, you could use a sour cream substitute.  Maybe a goat milk cottage cheese that is pureed.  Or there are many vegan sour cream products on the market for a totally dairy-free version.  

Or you can perhaps use goat milk yogurt. It worked very nicely in the white chicken enchilada casserole recipe.

Making the Meatballs

This recipe is really easy and only requires a few simple ingredients. First we are going to make the bison meatballs. For the meatballs we need:

• ground bison
• gluten-free bread crumbs
• steak seasoning (or salt, pepper, garlic and onion powder)
• one large finely chopped cremini mushroom
• large egg

So for the meatballs, we are going to chop up one of the larger mushrooms to give the meatballs that internal umami. Don’t you love adding mushrooms to meat?

The rest of the mushrooms are going into the sauce. They really absorb the flavors from the spices.

Also, I like to save the ends of gluten-free bread in the freezer. And when I need bread crumbs, I just thaw a few pieces and grind them up in the mini-prep food processor. Super easy and we aren’t throwing away the bread nobody wants to eat.

Mix up all the ingredients and then bake the meatballs in the oven for about 25 minutes at 350 degrees F. Then we’ll add them to the stroganoff pasta and sauce.

I buy the one pound package of bison, but we usually take off a quarter of it to cook up separately and feed to Lizzy dog. So we are usually left with 3/4 pound of meat. That is why you’ll see the recipe calls for 3/4 pound of meat, which gives us about 19 medium meatballs.

This was perfect for dinner for two with two lunches the next day (it reheats really well).

If you want to use the whole package of bison, add in a little more seasoning and bread crumbs for the meatballs too. You could also add in more pasta and broth when making the pasta and sauce and have more servings of this gluten-free bison meatball stroganoff.

Making the Stroganoff Sauce & Pasta

Making the stroganoff sauce and pasta is super easy. Combine the spices for the spice mixture and set aside.

Then cook the remaining sliced mushrooms in a 3.5 quart Dutch oven or sauce pan. Add the gluten-free pasta, spices and beef broth. Bring to a boil then cover and cook on low for about 15-20 minutes.

Then add the besos (room temperature) and cooked meatballs. Stir to make sure everything is coated well. Add salt and pepper if necessary. Serve sprinkled with fresh chives.

This version really reminded me of my childhood favorite! So good. Hope you enjoy.

Want More Recipes Like This Bison Stroganoff?

• Pasta Carbonara
• Bison Mushroom Burgers
• Baked Penne with Bison
• Bison Enchilada Soup
• Goat Cheese Alfredo Sauce & Pasta
• beef scalloped potatoes
• Gluten-Free Chicken Fried Steak

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Gluten-Free Bison Meatball Stroganoff

This strognaoff is made with gluten-free fusilli pasta, bison meatballs, spice mixture, mushrooms and goat's milk skyr (besos) from Bee Tree Farm.

Course Main Course

Cuisine American, Russian

Keyword gluten-free bison meatball stroganoff

Prep Time 10 minutes

Cook Time 25 minutes

Servings 3

Ingredients

Bison Meatballs

• 3/4 pound ground bison
• 1/4 cup finely chopped cremini mushrooms (2 oz)
• 1/2 cup gluten-free bread crumbs
• 1 egg
• 1 tsp steak seasoning

Stroganoff

• 1 tbsp organic olive oil
• 6 oz organic cremini mushrooms, sliced
• 6 oz organic gluten-free pasta
• 3 cups organic beef broth
• spice mixture (made with mostly organic spices)
• 6 tbsp goat milk skyr (besos)
• Finely chopped chives for garnish

Spice Mixture

• 2 tbsp dried minced onion
• 2 tsp cornstarch or tapioca starch
• 2 tsp onion powder
• 1 tsp dried parsley
• 3/4 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• Pinch of organic raw sugar

Instructions

1. Preheat the oven to 350 degrees F.

2. Measure out your spice mix and combine in a small bowl. Set aside.

3. Wash the mushrooms and wipe down with a paper towel. De-stem. Finely chop some for the meatballs. Slice the remaining mushrooms for the stroganoff sauce.

4. First get the meatballs started. In a medium bowl mix together the gluten-free bread crumbs, finely chopped mushrooms, steak seasoning, and the egg. Work in the bison with your hands until everything is well combined. Make medium sized meatballs.

   Place on a grill pan or baking sheet and cook in the oven for about 25 minutes.

5. Heat olive oil in a 3.5-quart Dutch oven over medium high heat. Add the sliced mushrooms and cook, stirring constantly, for about 5-10 minutes or until all the juices have released.

6. Add the beef broth, pasta and spice mixture. Bring to a boil, cover and turn the heat down to medium low. Simmer for about 15 minutes, stirring every so often.

7. Remove from heat and stir in the skyr (besos). Add the cooked meatballs and stir. Taste for salt and pepper. Serve garnished with some freshly chopped chives.

Recipe Notes

If you can’t find a locally made goat milk skyr, you could use a sour cream substitute.  Maybe a goat milk cottage cheese that is pureed.  Or vegan sour cream products.