BBQ Bison Meatballs
When it comes to hearty and flavorful dishes, few things beat these perfectly cooked BBQ Bison Meatballs. If you're looking to elevate your culinary game, why not try something a bit unconventional yet utterly delicious? This recipe combines the lean and rich flavor of bison meat with the irresistible tanginess of barbeque sauce.
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Servings: 40 meatballs
Calories: 111kcal
Ingredients
- 2 lbs ground bison
- 16 oz ground breakfast sausage
- ½ yellow onion finely chopped
- ½ c bread crumbs
- 1 egg
- 1 ½ c barbeque sauce divided
Instructions
- Preheat oven to 400℉. Combine the bison, sausage, chopped onion, bread crumbs, egg and ½ cup barbeque sauce in a large bowl. Mix until well combined. It may be helpful to use your hands to get the ingredients well combined.2 lbs ground bison, 16 oz ground breakfast sausage, ½ yellow onion, ½ c bread crumbs, 1 egg, 1 ½ c barbeque sauce
- Roll the mixture into 2 inch balls or to your desired size. Place them on a baking sheet
- Brush the tops of the meatballs with BBQ sauce. Bake in the oven for approximately 20 minutes or until no pink remains in the middle.1 ½ c barbeque sauce
- Optionally garnish the meatballs with parsley. If you are serving as an appetizer, I recommend using these bamboo sticks to make it simple for guests to grab the meatballs!
Notes
Storage: Store the meatballs in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Crockpot: These meatballs can be made in the crockpot. Form the balls and place in the crockpot. Pour about ½ cup of the BBQ sauce over the top and cook on high for 2-2 ½ hours until they are no longer pink inside.
Nutrition
Serving: 1Meatball | Calories: 111kcal | Carbohydrates: 5g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 209mg | Potassium: 129mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg
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