Bourbon BBQ Bison Meatballs
Deliciously tender bison meatballs are baked in the oven and simmered in a homemade bourbon BBQ sauce. The sauce is the perfect balance of sweet and tangy with bold, smoky flavors. Enjoy them as a crowd-pleasing appetizer or serve them on a hoagie bun with coleslaw for a delicious meal!
Servings: 6 servings
Calories: 324kcal
Equipment
Ingredients
Bison Meatballs
- 1 pound ground bison
- ½ cup breadcrumbs
- ½ yellow onion grated
- 2 garlic cloves minced
- 1 egg
- ½ tablespoon Worcestershire
- 1 teaspoon chili powder
- ⅛ teaspoon allspice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- chopped chives optional garnish
Bourbon BBQ Sauce
- 1 cup ketchup
- ½ cup bourbon
- ¼ cup beef broth
- ¼ cup brown sugar
- 3 tablespoons apple cider vinegar
- 1 tablespoon molasses
- 1 tablespoon Worcestershire
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400ºF. Grease an oven-proof skillet with olive oil.
- In a large bowl, combine all the meatball ingredients except for the olive oil and chives. Use your hands to mix until combined.
- Roll 2 tablespoons of the meat mixture into a ball and place into the skillet. Repeat with the remaining meat.
- Bake for 20 minutes until the tops of the meatballs are lightly browned.
- While the meatballs bake, mix together the Bourbon BBQ Sauce ingredients.
- Remove the meatballs from the oven and pour the sauce over the top. Gently mix to combine. Return to the oven and bake for another 5-10 minutes until the sauce beings to thicken and caramelize.
- If desired, transfer to a slow cooker to keep warm. Garnish with chopped chives before serving.
Notes
If you don't have an oven-proof skillet: Line a baking sheet with parchment paper or tinfoil, then drizzle with 1 tablespoon olive oil. Add the meatballs and bake. Transfer the cooked meatballs and BBQ sauce to a pot or pan and simmer on the stove over low heat for about 5 minutes until the sauce thickens slightly.
How to cook meatballs on the stove-top: Add 1 tablespoon of olive oil to a skillet (adding more as needed) over medium heat. Once hot, add the meatballs and cook for about 10-15 minutes, turning the meatballs once they are browned. Cook until no longer pink in the center. Turn heat down to low and add the BBQ sauce. Simmer for about 5 minutes until the sauce thickens slightly.
Make ahead: Follow the instructions above, then store in an airtight storage container in the fridge overnight. Reheat the meatballs in the oven, on the stove, or in the crockpot until warm. Add an extra splash of beef broth or water to thin out the sauce, if needed.
Storage instructions: Transfer leftover meatballs to an airtight container and refrigerate for up to 3-4 days. Reheat the meatballs on the stove, in the oven, or in the microwave until warmed through. If the BBQ sauce thickens up too much, add a little beef broth or water.
Freezing instructions: Transfer the meatballs and sauce to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 32g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 69mg | Sodium: 986mg | Potassium: 536mg | Fiber: 1g | Sugar: 21g | Vitamin A: 479IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 4mg
