Spicy Orange Bison Balls

Spicy Orange Bison Balls

13
Chef John 22200

"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

1 h 30 m servings 308 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

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 turn...

Most helpful critical review

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 goo...

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 turn...

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...

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 ...

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 w...

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 ...

3 cups of water is WAY too much. Good flavor. I may make it again.

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...

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 goo...

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...