Grilled North Dakota Bison Meatballs with Peppercorn Sauce

Introduction

Rustic, juicy, and infused with smoky flavor, these North Dakota bison meatballs are cooked entirely on the Arteflame grill using reverse searing techniques to lock in juices and achieve tender perfection. Served with a peppercorn sauce made right on the flat top cooktop, this dish is a backyard gourmet experience you’ll want to repeat again and again.

Ingredients

• 2 lbs ground bison meat
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 egg
• 2 tbsp Worcestershire sauce
• 1 small onion, finely grated
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 2 tsp kosher salt
• 1 tsp cracked black pepper
• 2 tbsp chopped fresh parsley
• 4 tbsp unsalted butter (divided)
• 1/2 cup beef broth
• 1/3 cup heavy cream
• 1 tbsp green peppercorns (drained if canned)
• Vegetable oil (for grill ignition)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill and soak them with vegetable oil.
2. Build a stack of dry hardwood logs over the napkins.
3. Light the paper and let the wood catch fire, preheating the grill for about 20 minutes until the center grill grate reaches 1,000°F and the flat top varies in heat zones.

Step 2: Prepare the Bison Meatballs

1. In a mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes to soften.
2. Add ground bison, egg, Worcestershire sauce, grated onion, minced garlic, Dijon mustard, salt, pepper, and parsley.
3. Mix gently until just combined. Avoid overmixing to keep meatballs tender.
4. Form into 2-inch round meatballs and set aside.

Step 3: Sear and Cook the Meatballs

1. Add 1 tbsp butter to the center grill grate to enhance browning.
2. Place meatballs directly on the center grill grate and sear each side for about 1-2 minutes until a deep crust forms.
3. Transfer seared meatballs to the flat top griddle, positioning them closer to the edge to finish cooking gently.
4. Turn occasionally for even cooking until internal temperature reaches 135°F (remove from grill at this point as it will rise to 150°F).

Step 4: Make the Peppercorn Sauce

1. Near the center of the cooktop, melt the remaining 3 tbsp butter.
2. Add green peppercorns and sauté for 1 minute.
3. Pour in beef broth and let reduce by half.
4. Stir in heavy cream and simmer until thickened, about 3-5 minutes.
5. Spoon the peppercorn sauce over the meatballs before serving.

Tips

• Use butter instead of oil on the flat cooktop to enrich flavor and promote golden browning.
• Monitor meatball temperature with a meat thermometer, removing them 15°F before your target internal temperature to avoid overcooking.
• The varying temperatures across the Arteflame griddle let you control cooking intensity—use hotter spots for browning and cooler spots for finishing.
• Keep a spray bottle of water nearby to control flare-ups if needed.
• Grill side vegetables like peppers, onions, or mushrooms on the flat top while cooking your meatballs for a complete meal.

Variations

1. Spicy Southwest Bison Meatballs: Add 1 minced jalapeño, 1 tsp chili powder, and substitute chipotle aioli for the peppercorn sauce.
2. Italian Bison Meatballs: Replace parsley with fresh basil, add Parmesan cheese, and serve with grilled tomato sauce made on the flat top.
3. Asian-Inspired Bison Meatballs: Add soy sauce, grated ginger, and green onion to the meatballs and serve with grilled teriyaki glaze.
4. Cheddar-Stuffed Meatballs: Insert a cube of sharp cheddar into each meatball before grilling for a gooey cheese center.
5. Maple Bourbon Bison Meatballs: Add a splash of bourbon and use a maple glaze simmered on the griddle as your finishing sauce.

Best pairings

• Grilled rustic bread (to soak up the peppercorn sauce)
• Roasted corn with herbed butter on the flat top
• Campfire-style baked potatoes finished on the griddle
• Charred Caesar salad on grilled romaine
• Full-bodied red wines like Zinfandel or Cab Franc

Conclusion

Grilling these rustic bison meatballs on the Arteflame gives you incredible control over flavor and doneness. With its 1,000°F searing capability and griddle zones, the Arteflame makes preparing gourmet meals outdoors easier—and more enjoyable—than ever. Cleanup is a breeze, and every dish sizzles to perfection in its own juices for unbeatable taste.