MEATBALLS
1 lb. ground bison
1 lb. pork sausage
1 cup wild rice, cooked
¼ cup onion, finely chopped
¼ cup breadcrumbs
1 egg, beaten
1 T. Worcestershire sauce
1½ tsp. salt
1 tsp. black pepper
2 tsp. garlic powder
SAUCE
¾ cup barbecue sauce
¾ cup cranberry sauce
¼ cup beef broth
In a large bowl, combine bison, pork, wild rice, onion, breadcrumbs, egg, Worcestershire sauce and seasonings. Form small, cocktail-sized meatballs and place on a baking sheet lined with parchment paper. Bake at 350 degrees until cooked through, about 15 to 20 minutes.
Whisk together barbecue sauce, cranberry sauce and beef broth. Transfer cooked meatballs to a slow cooker. Pour sauce over meatballs and stir. Cook on low until sauce is developed and incorporated. Add more beef broth as needed if sauce is too thick. Makes about 50 small meatballs.
RECIPE by North Dakota Living test kitchen
