Spicy Orange Bison Balls

Spicy Orange Bison Balls

Chef John 15809

"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 h 30 m {{adjustedServings}} servings 308 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

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  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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Reviews 11

  1. 13 Ratings


Make sure you read the part about needing to simmer for an hour. I was timing dinner to be ready at a certain time so I actually simmered mine on medium-low for 35 minutes or so. They still turned out great. I served over jasmine rice with the juices since mine did not reduce all the way. I also had an Asian veggie medley on the side. My 4 and 7 year old really like it. I used sweet Asian chili sauce and I used 1 cup of orange juice and 1 1/2 cups of water in place of the 3 cups of water. It was quick and easy to prepare and a tasty way to use my ground bison that I had purchased. Definitely a keeper!


I loved this recipe -- although I used pre-bought Turkey meatballsl. I used Sriracha for the Asian chile pepper sauce, and I will probably use a little more marmalade the next time a make it (or maybe add some a little OJ or fresh orange peels). Mine turned out a little more spicy than orange-y. Still, I really enjoyed this easy, healthy recipe.


This was amazing. I too used sriracha and added a single-serving size of mandarin oranges because they needed to go, and a smidge of ground ginger because I take every opportunity to use it. I used the ground pork I had on hand and the meatballs cooked up with amazingly little fat left. The simmer time was magic, the sauce thickened up just like you said it would. It was delicious as well as pretty to look at, and so easy. I would never have tried something like this without you. It's now a regular recipe for both home and potlucks. Thanks, Chef John!