Spicy Orange Bison Balls Recipe

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.

Reviews (7)

WYLISHA

Apr. 2, 2012

"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..." See more 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!"

jgreene

Jan. 16, 2012

"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..." See more 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."

Foofy

Oct. 29, 2012

"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 t..." See morehe 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!"

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