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Plum Bourbon Bison Meatballs

Course Appetizer
Cuisine American
Prep Time 15 minutes
On Low Crockpot Setting 6 hours

Ingredients

For Meatballs:

  • 1 lb (1 package) ground bison meat
  • 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

  1. 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.

  2. Arrange the meatballs on a baking sheet lined with foil. Broil for about 10 minutes, or until the tops are just beginning to brown.

  3. Meanwhile, whisk together the ingredients for the plum bourbon sauce.

  4. 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.

  5. COOK ON HIGH: 3-4 hours | COOK ON LOW: 6-8 hours

  6. 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.

  7. 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. Check out Felicia's blog to see the bonus instant pot recipe!