1 lb ground bison
½ lb ground pork
½ cup 2% milk
1 cup bread crumbs
1 large egg, lightly beaten
1 TB worcestershire sauce
1 yellow onion, chopped
¼ tsp salt
¼ tsp pepper
⅛ tsp ground cloves
2 TB olive oil
½ tsp beef bouillon
½ cup boiling water
3 TB all-purpose flour
1 cup plum jam
½ cup chili sauce
In a large mixing bowl, pour milk over bread crumbs, add egg, worcestershire sauce, onion, salt, pepper and cloves. Mix well.
Add bison and pork. Mix well.
Shape into 1 inch meatballs
In a large skillet, brown meatballs in olive oil.
Place browned meatballs in 9 x 13 baking dish.
Keep the skillet and any drippings on the stove.
In a small bowl, dissolve bouillon in water.
Add flour to pan drippings. Stir in bouillon mixture, jam, and chili sauce. Bring to a boil and let thicken for 2-3 minutes.
Pour over the top of meatballs.
Cover and bake at 350 degrees for 30-45 minutes, or until meat is cooked and sauce is bubbly.
An all-natural blend of ground bison and nutrient dense bison liver & bison heart.
