Spicy Orange Bison Balls Recipe - Allrecipes.com
Spicy Orange Bison Balls Recipe
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Spicy Orange Bison Balls
See how to make a lower-fat version of cocktail meatballs. See more
  • READY IN hrs

Spicy Orange Bison Balls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. 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.
  2. Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes.
  3. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2012

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!

 
Most Helpful Critical Review
May 09, 2013

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!

 
Jan 16, 2012

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.

 
Oct 29, 2012

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!

 
Jul 03, 2012

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!

 
Sep 18, 2013

These meatballs rocked...However I'm giving a 4 star and not a 5. I followed the recipe to a T but calculated the recipe for 2 pounds of ground bison. Which was fine with the meatball part, it was the sauce. I tend to be one that tries to follow recipes to a T if all possible. The sauce was tasty, but you need to note that: 1. drain your pan of any residual fat and oil before adding the ingredients for the sauce. It makes for a very greasy sauce and it prevents your sauce from thickening. 2. I had so much liquid, it looked like soup, hubby agreed too but because there was so much liquid, we didn't find the recipe that spicy. Will make again, but if I'm doubling the meat, I won't be doubling the liquids, 6 cups of water didn't seem like a lot at first until it took me 2 hours to get the liquids to reduce and thicken.

 
Jan 18, 2014

Lots of flavor. I only simmered for 35 minutes because of time constraints, so I only added 1 cup of water and some cornstarch at the end. It thickened perfectly. I'll probably reduce the marmalade next time as some bites were overpowering. It did have a nice kick also. Served with jasmine rice and veggies.

 
Jan 30, 2013

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!

 

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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 1000 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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