This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
Original recipe makes 4 servings
Ingredients
1 pound ground bison
2 cloves garlic, minced
1/2 cup plain breadcrumbs
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons Asian chile pepper sauce
1/2 cup orange marmalade
1 tablespoon soy sauce
1/4 cup rice vinegar
3 cups water
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PREP
20 mins
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COOK
1 hr 10 mins
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READY IN
1 hr 30 mins
Directions
- Mix the bison, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl until evenly combined; divide the mixture into 24 portions and roll into balls.
- Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes.
- Add the chili sauce, orange marmalade, soy sauce, rice vinegar, and water to the skillet. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens, about 1 hour.
Nutrition
Calories: 308 kcal
Carbohydrates: 37.7 g
Cholesterol: 111 mg
Fat: 7.1 g
Fiber: 1.2 g
Protein: 24.1 g
Sodium: 1000 mg
