Bourbon Bbq Bison Meatballs Recipe

I absolutely love this Bourbon BBQ Bison Meatballs recipe because it perfectly combines the rich, lean taste of bison with the sweet and tangy notes of homemade bourbon-infused barbecue sauce. Plus, the process is so straightforward and fun, it’s like giving my taste buds a first-class ticket to flavor town!

I adore the process of making absolutely tasty meals that hit hard, and hit good, and my Bourbon BBQ Bison Meatballs fit that descriptor. Ground bison is used as the protein, offering a nice, rich alternative.

The meatball itself is an Italian-American classic, seasoned with familiar notes of Parmesan, breadcrumbs, and Worcestershire sauce. But it’s the glaze that really makes these meatballs pop: a luscious, bourbon-spiked Barbecue Sauce that is sweetened with honey and tart apple cider vinegar.

Ingredients

Bison: A lean protein source that is rich in iron and low in cholesterol.

Bread crumbs: Provides texture and assists in binding meatballs.

Parmesan cheese that has been grated: It provides umami, a wonderfully salty richness, and, of course, a splendid source of calcium.

Garlic: Enhances taste, provides antioxidant benefits.

Bourbon yields warmth and depth, coupled with a caramel and vanilla sweetness.

Adds sweetness, balances tangy barbecue sauce.

Honey.

Barbecue sauce: Sweet and smoky, it can be spicy and/or tangy.

Cider vinegar from apple: Contributes to the taste’s sharpness, improves flavor overall, good for intestine.

Ingredient Quantities

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• 1 pound ground bison
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup barbecue sauce
• 1/4 cup bourbon
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar

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Instructions

1. Heat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

2. In a mixing bowl, combine bison, breadcrumbs, Parmesan cheese, onion, egg, garlic, Worcestershire sauce, salt, and pepper. Mix until ingredients are well combined.

3. Shape the mixture into 1-inch meatballs and put them on the baking sheet that you prepared.

4. In a large ovenproof skillet, over medium heat, heat olive oil. Brown the meatballs on all sides; do this in batches if necessary.

5. After browning, place the meatballs on the lined baking sheet. Bake in the oven for 10-12 minutes, or until cooked through.

6. At the same time, make the BBQ sauce by mixing barbecue sauce, bourbon, honey, and apple cider vinegar in a saucepan. Place the saucepan over medium heat and bring the mixture to a simmer, stirring it now and then.

7. Allow the sauce to thicken and reduce a bit, for about 5-7 minutes.

8. After baking the meatballs, transfer them to the skillet containing the BBQ sauce. Gently toss the meatballs to coat them evenly in the sauce.

9. Allow the flavors to meld by letting the meatballs simmer in the sauce for another 5 minutes over low heat.

10. Serve warm, garnished with fresh herbs if desired, and enjoy your Bourbon BBQ Bison Meatballs!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Large ovenproof skillet
6. Saucepan
7. Measuring cups and spoons
8. Cutting board
9. Knife
10. Spatula
11. Spoon or whisk for mixing

FAQ

• What can I use as a substitute for bison?If bison is unavailable, you can swap in ground beef or turkey.
• Can I make these meatballs in advance?The meatballs can be prepared and formed up to a day in advance. Just store them in the refrigerator until you are ready to cook them.
• What can I use instead of bourbon?If you would rather not use bourbon, you can substitute apple juice or broth and still get a great dish.
• Are these meatballs spicy?The dish isn’t spicy, but you can crank up the heat with chili powder or red pepper flakes if you want.
• How should I store leftovers?Meatballs that remain can be kept in an airtight container in the refrigerator for as long as 3 days.
• Can I freeze these meatballs?You can indeed freeze the cooked meatballs for as long as 2 months. Defrost in the refrigerator before reheating.
• What type of barbecue sauce works best?Select a barbecue sauce that you enjoy, whether it be sweet, smoky, or spicy.

Substitutions and Variations

Bison that has been freshly ground – Use ground beef or ground turkey for a varying flavor and texture.
Panko breadcrumbs or crushed crackers can serve as a substitute for the following ingredient:
Parmesan cheese—substitute with pecorino romano or nutritional yeast for a vegan alternative.
Bourbon – Use apple juice or a non-alcoholic bourbon substitute to replicate the sweetness of bourbon without the alcohol.
If you don’t have olive oil, substitute with vegetable oil or grapeseed oil.

Pro Tips

1. Chill the Mixture After combining all the ingredients for the meatballs, let the mixture chill in the refrigerator for at least 30 minutes. This helps the flavors meld together and makes the mixture easier to shape into meatballs.

2. Uniform Meatballs Use a small ice cream scoop or a tablespoon to ensure uniform meatball sizes. This helps them cook evenly and look more professional when served.

3. Browning Technique When browning the meatballs, avoid crowding the skillet. Browning in batches allows each meatball to develop a nice crust without steaming, adding extra flavor to the dish.

4. Sauce Consistency If you prefer a thicker sauce, let it simmer for a bit longer to reduce further before adding the meatballs. This will create a stickier coating that clings nicely to the meatballs.

5. Adjusting Flavor Taste the BBQ sauce mixture before adding the meatballs and adjust flavors to your liking. You can add more honey for sweetness, apple cider vinegar for tang, or a dash of hot sauce if you like it spicier.