"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." — Chef John
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freshly ground black pepper
Asian chile pepper sauce
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 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!
Three cups of water was way to much!!! Mine were still swimming after an hour of a hard simmer. And I watched the video and there was no way he added that much water. The flavor was really good, but to rate the recipe as written I would only give it 3 stars. Next time I would use no more than 1 cup of water and maybe a little less chile sauce, but that's just cause I'm a baby when it comes to spicy food. Will make again!
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 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.
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 the 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!
These are amazingly spicy balls! Love them just as written. I served them straight up and also made a white rice recipe and served them as mini appy's with the rice. Double this recipe! BTW - I wanted to say the Asian Pepper sauce is also known as Sambal. Enjoy!
We made these for the Super Bowl, made some wild mixed rice with it and had Nan also. Fantastic will have this again
I will definitely make these meatballs again; they weren't on my "Top-Ten Most Tasty Meatballs Ever" list, but they disappeared into the bellies of my husband and son, so that's certainly saying something! I made them with beef instead of bison and would add only about a cup of water, rather than three cups; I had to add some cornstarch in the end to get it to thicken. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Orange Bison Balls
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 64
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