Plum Bourbon Bison Meatballs
Some recipes just feel a little more fun than your average weeknight dinner, and these Plum Bourbon Bison Meatballs definitely fit that category. Created in collaboration with Felicia, The Starving Chef, this recipe brings together tender Great Range Bison meatballs and a sweet, sticky plum bourbon glaze that is packed with flavor.
The sauce is what really makes this recipe stand out. The plum preserves add a little sweetness, the bourbon brings depth, and together they create a glaze that coats every meatball beautifully. It is the perfect balance of sweet and savory without being over the top.
Ground bison works especially well here because its rich flavor stands up to the bold sauce without getting lost underneath it. The result is a meatball that feels a little different from the usual while still being easy enough to make for dinner, appetizers, or sharing with friends and family.
Plum Bourbon Bison Meatballs
Ingredients
For Meatballs:
- 1 lb Great Range Ground Bison
- 1/4 cup sweet onion - finely chopped
- 1/4 cup red bell pepper - finely chopped
- 2 tablespoons garlic - minced
- 2-3 cremini mushrooms - finely chopped
- 1 egg
- 2 tablespoons parsley - plus more for garnish
- 1 teaspoon cayenne pepper
- 2 teaspoons whole grain mustard
- salt and pepper - to taste
For Plum Bourbon Sauce:
- 1/4 cup brown sugar
- 1/4 cup sweet onion - diced
- 2 tablespoons ginger
- 1/4 cup local honey
- 1/4 cup ketchup
- 1/2 cup bourbon whiskey
- 1 tablespoon liquid smoke - optional
Instructions
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Preheat your broiler on high. Combine the bison meatball ingredients in a large bowl. Stir everything together until the ingredients are completely incorporated. Then use your hands to roll out small inch-wide balls of meat.
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Arrange the meatballs on a baking sheet lined with foil. Broil for about 10 minutes, or until the tops are just beginning to brown.
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Meanwhile, whisk together the ingredients for the plum bourbon sauce.
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Gently transfer the meatballs to the bottom of a crockpot or slow cooker. Pour the plum bourbon sauce over the meatballs so that all of the meatballs are coated in sauce.
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COOK ON HIGH: 3-4 hours | COOK ON LOW: 6-8 hours
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OPTIONAL: About 30 minutes prior to serving, reduce the temperature of the slow cooker to the warming setting to thicken the sauce. The sauce will thicken as it cools.
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Serve the meatballs garnished with fresh parsley. Serve it pot-luck style right out of the crockpot as an appetizer or serve it as a main course alongside mashed potatoes and salad. Enjoy!
Recipe Notes
This recipe is just delicious in the crock pot, and it can be made in an instant pot as well.
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