Plum Bourbon Bison Meatballs | Great Range Bison

For Meatballs:

• 1 lb Great Range Brand Ground Bison Meat
• 1/4 cup sweet onion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 tablespoons garlic, minced
• 2-3 cremini mushrooms, finely chopped
• 1 egg
• 2 tablespoons parsley + more for garnish
• 1 teaspoon cayenne pepper
• 2 teaspoons whole grain mustard
• salt & pepper, to taste

For Plum Bourbon Sauce:

• 1/4 cup brown sugar
• 1/4 cup sweet onion
• 2 tablespoons ginger
• 1/4 cup local honey
• 1/4 cup ketchup
• 1/2 cup bourbon whiskey
• 1 tablespoon liquid smoke (optional)
• *INSTANT POT RECIPE ONLY: add 1 cup water*

Here's How:

1. Preheat your broiler on high. Combine the bison meatball ingredients in a large bowl. Stir everything together until the ingredients are completely incorporated. Then use your hands to roll out small inch-wide balls of meat.
2. Arrange the meatballs on a baking sheet lined with foil. Broil for about 10 minutes, or until the tops are just beginning to brown.
3. Meanwhile, whisk together the ingredients for the plum bourbon sauce.
4. Gently transfer the meatballs to the bottom of a crockpot or slow cooker. Pour the plum bourbon sauce over the meatballs so that all of the meatballs are coated in sauce.
5. COOK ON LOW: 3-4 hours | COOK ON HIGH: 6-8 hours
6. OPTIONAL: About 30 minutes prior to serving, reduce the temperature of the slow cooker to the warming setting to thicken the sauce. The sauce will thicken as it cools.
7. Serve the meatballs garnished with fresh parsley. Serve it pot-luck style right out of the crockpot as an appetizer or serve it as a main course alongside mashed potatoes and salad. Enjoy!

INSTANT POT RECIPE:

Here's How:

1. Combine the bison meat ingredients in a large bowl. Stir everything together until the ingredients are completely incorporated. Then use your hands to roll out small inch-wide balls of meat. Place the raw meatballs into the bottom of the Instant Pot chamber.
2. In a small bowl, whisk together the ingredients for the plum bourbon sauce until a thick sauce forms. Pour the sauce over the meatballs. Pour one cup of water into the Instant Pot and gently mix the meatballs around so that the water is evenly dispersed.
3. Place the lid onto the Instant Pot so that it locks. Set the Instant Pot to “pressure cook” mode on the “normal” setting. Set the timer for 10 minutes. When the Instant Pot reaches pressure, the timer will start.
4. Let the Instant Pot depressurize naturally over 15 minutes or carefully perform a quick release. Use a slotted spoon to remove the meatballs from the sauce and set aside.
5. Press “cancel” on the Instant Pot to reset the cooker. Then turn the Instant Pot onto “saute” mode on the “more” or “high” setting. Let the sauce simmer for about 30 minutes, stirring occasionally, until the spoon leaves streaks across the bottom of the Instant Pot and the sauce is nice and thick.
6. Return the cooked meatballs to the Instant Pot. Return the Instant Pot to the “keep warm” setting. Stir the meatballs around until they are covered in sauce and heated back to your desired eating temperature – about 5-10 minutes. Enjoy!