Bison Meatballs & Cider Mustard Sauce

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.)

More Chef Recipes

• Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
• Seventh Fire Burger – Chef Rich Francis
• Surf n’ Turf Bison Burger – Chef Ben Kelly
• Wild Spicin’ Bison Burger – Maddie & Kiki
• Grilled Bison Dressing – Maddie & Kiki
• Warm Bison Steak Salad – Claudio Aprile
• Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik