Bison Meatballs with Cider Mustard Sauce

Cook Time

30 mins

Cooking Method

Baking

Cuisine

American

Difficulty

Moderate

Prep Time

60 mins

Servings

8 - 10



Ingredients


1 cored, peeled, and chopped Apple

2 tablespoons Beef & Brisket Rub

2 cups Beef Broth

2 pounds ground Bison

¼ cup Breadcrumbs

3 tablespoons Cornstarch

2 tablespoons Dijon Mustard

2 beaten Eggs

1 finely Garlic Clove, Minced

2 cups Hard Cider

3 tablespoons pure Maple Syrup

2 tablespoons Olive Oil

½ cup pureed Onion

¼ pound Pancetta

3 tablespoons Water

1 thinly sliced Yellow Onion



Cooking Instructions


Looking for the perfect party appetizer? Wow your guests with these delicious Bison Meatballs with Cider Mustard Sauce. These meatballs make for a delicious and impressive cocktail snack that are sure to have your guests asking for the recipe.

Mustard Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, sliced thinly
  • 1 apple, cored, peeled, and chopped
  • 2 cups hard cider
  • 2 cups beef broth
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  1. First, make the mustard sauce. In a large saucepan, add the olive oil over medium heat, then add the onion and apple. Cook the apple and onion until soft and caramelized, about 10-12 minutes. Once the onion and apple are soft, add in the hard cider, beef broth, maple syrup and Dijon mustard to the pan. Whisk everything together and bring the sauce to a boil.
  2. Once the sauce comes to a boil, reduce it to a simmer and cook, stirring and scraping the bottom of the pot occasionally until the sauce reduces by half, about 30 minutes. Remove the sauce from the heat and allow it to cool.
  3. Pour the sauce into a blender, place the lid on top, and blend the sauce until completely smooth. Return the sauce into the saucepan and bring it back to a boil. In a small bowl, mix together the cornstarch and water, then pour into the sauce. Cook the sauce until thickened, whisking the entire time, about 2 minutes. Set the sauce aside.
  4. Make the meatballs. In a food processor, blend the pancetta until it becomes a smooth paste. Scrape the pancetta into large mixing bowl, and mix it with the ground bison, pureed onion, eggs, breadcrumbs, garlic, and Beef and Brisket Rub. Gently mix the meat together and, using a cookie scoop, scoop into meatballs. Place the meatballs on a baking sheet. Repeat with the remaining meat mixture.
  5. Fire up your Pit Boss and set the temperature to 350°F. If you’re using a gas or charcoal grill, set it up for medium heat. Place a large cast iron skillet on the grill and add the olive oil to it. Place the meatballs in an even layer in the skillet and grill, turning the meatballs occasionally until they are browned on all sides. Insert a temperature probe into one of the meatballs and continue grilling them until the internal temperature reaches 160°F.
  6. Remove the meatballs from the grill, toss them with the mustard sauce, and serve immediately.


Special Tools


  • Baking Sheet
  • Blender
  • Cast Iron Pan
  • Cookie Scoop
  • Food Processor
  • Mixing Bowls
  • Sauce Pan
  • Temperature Probe
  • Tongs
  • Whisk


Bigger. Hotter. Heavier. Tip


For savory notes of Pecan, Hickory, and Mesquite, fill your hopper with our Classic Hardwood Blend.



Diet Info


  • Flexible Dieting


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