Bison Meatballs With Cider Mustard Sauce

Bison Meatballs With Cider Mustard Sauce image Image by: Bison Meatballs With Cider Mustard Sauce image Author: Canadian Living

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


  • 1 onion grated
  • 2 eggs whisked
  • 1/4 cup dried bread crumbs
  • 1 teaspoon garlic powder
  • 1/4 teaspoon each salt and pepper
  • 900 ground bison
  • 6 slices bacon finely chopped
  • 2 tablespoons vegetable oil
Cider Mustard Sauce:
  • 2 tablespoons vegetable oil
  • 1 onion sliced
  • 1 McIntosh apple peeled, cored and chopped
  • 2 cups dry hard cider
  • 2 cups beef stock
  • 3 tablespoons fancy molasses
  • 1 tablespoon each Dijon mustard and grainy Dijon mustard
  • 1/4 teaspoon each salt and pepper
  • 3 tablespoons cornstarch


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


  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bison Meatballs With Cider Mustard Sauce