Bison Meatballs with Cider Mustard Sauce


Prep Time: 30 min |  Cook Time: 30 minutes |  Total Time: 60 minutes  | Serves: 60 meatballs
Created By: © Canadian Living Magazine: December 2014
Meatballs are the perfect party food and these tasty morsels will do you proud! Bits of savoury bacon make these lean bison meatballs extra indulgent. But don't wait for a party – make this favourite bison recipe anytime you're feeling festive!

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Directions

Meatballs:

  • Meanwhile, in large bowl, stir together onion, eggs, bread crumbs, garlic powder, salt and pepper until combined; stir in bison and bacon. Roll by 1 tbsp into balls.
  • In large non-stick skillet, heat half of the oil over medium heat; cook half of the meatballs, turning occasionally, until browned, no longer pink inside and instant-read thermometer inserted in centre of several reads 160 F (71 C), 8 to 10 minutes. Repeat with remaining oil and meatballs. (Make-ahead: Let cool on paper towel–lined baking sheet for 30 minutes; refrigerate in airtight container for up to 24 hours.)
  • Return all meatballs to skillet; add sauce and cook until coated and heated through.

Cider Mustard Sauce:

  • In saucepan, heat oil over medium-high heat; sauté onion and apple until tender and light golden, 10 to 12 minutes.
  • Stir in cider, stock, molasses and Dijon mustard (not grainy Dijon mustard); bring to boil. Reduce heat; simmer, stirring occasionally, until mixture is reduced to 4 cups, about 35 minutes. Let cool slightly.
  • Transfer sauce to blender; purée until completely smooth, about 1 minute. Return to saucepan; bring to boil. Whisk in grainy Dijon mustard, salt and pepper. Whisk cornstarch with 3 tbsp water; whisk into sauce. Bring to boil; cook until thickened, 1 to 2 minutes. (Make ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)

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Bison Meatballs with Cider Mustard Sauce

Ingredients

Meatballs:

  • 900 g Noble Premium Ground Bison
  • 1 onion grated
  • 2 eggs whisked
  • 1/4 cup dried bread crumbs
  • 1 teaspoon garlic powder
  • 1/4 teaspoon each salt and pepper
  • 6 slices bacon finely chopped

Cider Mustard Sauce:

  • 2 tablespoons vegetable oil
  • 1 onion sliced
  • 1 McIntosh apple peeled, cored and chopped
  • 2 cups dry hard cider
  • 2 cups beef stock
  • 3 tablespoons fancy molasses
  • 1 tablespoon each Dijon mustard and grainy Dijon mustard
  • 1/4 teaspoon each salt and pepper
  • 3 tablespoons cornstarch
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