Bison is a low-fat, full-flavored, and delicious change of pace from the usual beef in this meatball recipe. The spicy orange glaze works so well with the subtle gaminess of the buffalo meat, but you can also use beef if you like. This meatball recipe can be served equally well as an appetizer or entrée.
Makes 24 Small Meatballs
Makes 24 Small Meatballs
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
- 1 pound ground bison
- 1/2 cup plain breadcrumbs
- 1 egg, beaten
- 1/2 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1/2 cup orange marmalade
- 1 tbsp soy sauce
- 1/4 cup rice vinegar
- 3 cups water
- 1/2 tsp red pepper flakes
Preparation:
Add the bison, breadcrumbs, egg, Worcestershire, salt, black pepper, and garlic to a mixing bowl. Mix together with wet hands until combined. Divide and roll into small balls (about 2 tablespoons mixture per ball).
Add the oil to a deep skillet (one with a lid), preheat on medium, add the meatballs and brown very well on all sides. When done, pour off excess grease, and add the rest of the ingredients to the skillet and bring to a boil. Turn the heat to low, cover, and simmer slowly for 1 hour - stirring occasionally.
Uncover, remove the meatballs with a slotted spoon to a plate and reserve. Turn the heat up to high and boil the sauce until it reduces down to about 1 cup, forming a thick glaze. Turn the heat to low, add the meatballs back in and cook until they are heated through. Taste for salt and spiciness, and adjust if needed. Serve hot.
Add the oil to a deep skillet (one with a lid), preheat on medium, add the meatballs and brown very well on all sides. When done, pour off excess grease, and add the rest of the ingredients to the skillet and bring to a boil. Turn the heat to low, cover, and simmer slowly for 1 hour - stirring occasionally.
Uncover, remove the meatballs with a slotted spoon to a plate and reserve. Turn the heat up to high and boil the sauce until it reduces down to about 1 cup, forming a thick glaze. Turn the heat to low, add the meatballs back in and cook until they are heated through. Taste for salt and spiciness, and adjust if needed. Serve hot.