Jul 13 2026
Restaurants›Thunder Bay Grille Rockford›Bison Meatballs Recipe

Bison Meatballs Recipe

Inspired by Thunder Bay Grille Rockford
Time1h
Serves4

in-house smoked bison meatballs sautéed with pearl onions and wild mushrooms, tossed in a burgundy demi-glace

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Ingredients

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Meatballs

Sautéed Vegetables

Burgundy Demi-Glace

Method

Meatballs Preparation

  1. 1

    Mix Ingredients

    In a large mixing bowl, combine the ground bison, breadcrumbs, egg, minced garlic, chopped onion, chopped parsley, salt, and black pepper. Mix until well combined.

  2. 2

    Form Meatballs

    Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

  3. 3

    Cook Meatballs

    Preheat your oven to 375°F (190°C). Bake the meatballs for 25-30 minutes or until cooked through and browned.

Sautéed Vegetables

  1. 4

    Sauté Onions

    In a large skillet, heat olive oil over medium heat. Add the pearl onions and sauté until they are golden brown, about 5-7 minutes.

  2. 5

    Add Mushrooms

    Add the sliced wild mushrooms to the skillet and sauté them with the onions for another 5 minutes, until they are tender.

Burgundy Demi-Glace

  1. 6

    Prepare the Sauce

    In a saucepan, combine red wine and beef broth. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until reduced by half.

  2. 7

    Thicken the Sauce

    In a separate small pan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in the reduced wine and broth mixture, then add thyme, salt, and black pepper. Cook until the sauce thickens, about 5 more minutes.

Final Assembly

  1. 8

    Combine

    Once the meatballs are cooked, add them to the skillet with the sautéed onions and mushrooms. Pour the Burgundy demi-glace over the meatballs and toss gently to coat.

  2. 9

    Serve

    Serve the bison meatballs hot, garnished with additional parsley if desired.

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