Bison Meatballs

Keeping on the theme of ideas for Thanksgiving, here is another appetizer hit. This is not a family recipe. Its one I found online at some point and have modified as I’ve gone. It is a little bit spicy with the horseradish and spicy mustard, but also has a sweet side. Don’t worry if you aren’t a fan of too much spice- my cousin’s toddler grabbed one at a gathering this summer and gobbled it down no problem.

Also keeping with the theme, great in the crock pot!

Ingredients:

Meatballs-

• Two lbs. ground bison

• 2 eggs

• 2 Tbsp fresh thyme

• 1 onion- chopped

• 1 1/2 Tbsp of horseradish

• 1 tsp dried oregano

• 1 tsp salt

• 2/3 cup shredded parmesan cheese

• 3 cloves of garlic- minced

• 1 cup of bread crumbs

• olive oil

Sauce-

• 1 cup ketchup

• 1/4 c. sweet and spicy mustard- I use Inglehoffer’s

• 1/4 half cup apple cider vinegar

• 1 stick of butter

• 2 tsp smoked paprika

• 1 tsp pepper

• 1 Tbsp dried onion

• 1/4 c. brown sugar

Instructions:

• Preheat oven to 400 degrees.

• Heat olive oil in a pan and add onions and minced garlic. Cook until tender. Remove from heat and allow to cool slightly.

• Add all meatball ingredients to a bowl and mix thoroughly. I find that it works best to use my hands for this, which is why I recommend letting the onions cool first!

• Use your hands or a scoop to form meatballs that are about two inches in size. Place in rows on a greased cookie sheet. Cook for about 25 minutes, turning about half way through.

• Meanwhile, add the butter to a sauce pan over medium heat and melt. Add all other sauce ingredients and bring to a simmer, stirring occasionally.

• Once meatballs are done, add them to the sauce. This can either be in the sauce pan, or in a crock pot, depending on your plans. Stir gently to coat.