Bourbon-molasses Bison Meatballs

In a sauté pan over medium heat, drizzle olive oil. Add onions, and season generously with salt and black pepper. Sauté onions until soft and transparent. Add garlic and sauté for one more minute. Remove from heat and let cool.

In a large bowl combine the bison and beef, eggs, Parmesan, parsley, and bread crumbs. Work the mixture with your hands. Add the cooled onion and garlic to the meat mixture. Add water and work into the mixture. The mixture should be quite wet. Test the seasoning by cooking off a tester bite. Adjust seasonings to taste prior to making remaining meatballs. 

Preheat the oven to 400°F. Spray baking sheet with nonstick spray. Shape mixture into one-inch balls and place on sheet. Bake for 15 minutes, turning meatballs halfway through. Once cooked through, eat right away or cool and freeze in a single layer in a Ziplock freezer bag. To reheat frozen meatballs, thaw in refrigerator overnight. Place meatballs in a single layer in a baking dish and cover with foil. Heat for about 20 minutes, or until warmed through.

For Bourbon-molasses Sauce

Combine all ingredients in a saucepot. Simmer for around 10 minutes until it starts to thicken. Place cooked meatballs in sauce and serve. 

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