Bits of savoury bacon make lean bison meatballs extra indulgent. We use boxed beef stock instead of broth for a more concentrated, meaty flavour. If you like, substitute lean ground beef for the bison. To keep the meatballs warm throughout the party, place them in a small slow cooker set on low heat.
- Portion size 60 servings
- Credits : Canadian Living Magazine: December 2014
Ingredients
Cider Mustard Sauce:
Method
Cider Mustard Sauce: In saucepan, heat oil over medium-high heat; saut? onion and apple until tender and light golden, 10 to 12 minutes. Stir in cider, stock, molasses and Dijon mustard (not grainy Dijon mustard); bring to boil. Reduce heat; simmer, stirring occasionally, until mixture is reduced to 4 cups, about 35 minutes. Let cool slightly.Transfer sauce to blender; pur?e until completely smooth, about 1 minute. Return to saucepan; bring to boil. Whisk in grainy Dijon mustard, salt and pepper. Whisk cornstarch with 3 tbsp water; whisk into sauce. Bring to boil; cook until thickened, 1 to 2 minutes. (Makeahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)
Meanwhile, in large bowl, stir together onion, eggs, bread crumbs, garlic powder, salt and pepper until combined; stir in bison and bacon. Roll by 1 tbsp into balls.
In large nonstick skillet, heat half of the oil over medium heat; cook half of the meatballs, turning occasionally, until browned, no longer pink inside and instant-read thermometer inserted in centre of several reads 160 F (71 C), 8 to 10 minutes. Repeat with remaining oil and meatballs. (Make-ahead: Let cool on paper towel–lined baking sheet for 30 minutes; refrigerate in airtight container for up to 24 hours.) Return all meatballs to skillet; add sauce and cook until coated and heated through.
Tip from the Test Kitchen: Look for a 500 mL can of dry hard cider, which yields just enough for this recipe.
Nutritional facts per piece: about
- Fibre trace
- Sodium 100 mg
- Sugars 1 g
- Protein 3 g
- Calories 66.0
- Total fat 5 g
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 1.0
