Description
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 pound ground bison
- 2 cloves garlic, minced
- ½ cup plain breadcrumbs
- 1 egg, beaten
- ½ teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons Asian chile pepper sauce
- ½ cup orange marmalade
- 1 tablespoon soy sauce
- ¼ cup rice vinegar
- 3 cups water
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 4