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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes.
3. 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.
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