Montana Fire-Roasted Buffalo Meatballs

Introduction

Experience the bold flavors of Montana with these fire-roasted buffalo meatballs. Juicy bison meatballs are seared at 1,000°F on the Arteflame grill’s center grate to lock in juices, then slow-cooked on the flat-top griddle to perfection. Basted with smoky barbecue sauce, these meatballs are incredibly flavorful, tender, and ideal for any outdoor cookout. No need for pots or pans—this recipe is cooked entirely on the Arteflame grill.

Ingredients

• 1 lb ground buffalo (bison) meat
• 1/4 cup bread crumbs
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup finely diced onion
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 tbsp butter
• 1/2 cup smoky barbecue sauce

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins and ignite the paper.
3. Allow the grill to heat for about 20 minutes until the center grill grate reaches 1,000°F and the flat cooktop is ready for grilling.

Step 2: Prepare the meatballs

1. In a bowl, combine ground buffalo, bread crumbs, egg, minced garlic, diced onion, smoked paprika, salt, black pepper, and cayenne pepper.
2. Mix until all ingredients are fully incorporated.
3. Form the mixture into evenly sized meatballs, about 1-inch in diameter.

Step 3: Sear and cook the meatballs

1. Melt butter on the flat-top griddle near the hotter inner section.
2. Place the meatballs on the center grill grate and allow them to sear for about 30 seconds per side to lock in juices.
3. Move the seared meatballs to the slightly cooler section of the flat cooktop to cook slowly.
4. Turn occasionally to ensure even cooking.
5. Cook until the internal temperature reaches 145°F for medium-rare or 160°F for well-done.

Step 4: Baste with barbecue sauce

1. Brush smoky barbecue sauce onto the meatballs during the final minutes of cooking.
2. Allow the sauce to caramelize slightly without burning.
3. Remove the meatballs from the grill when they reach 15°F below the desired final temperature, as they will continue to cook while resting.

Step 5: Serve and enjoy

1. Let the meatballs rest for a few minutes before serving.
2. Garnish with fresh herbs and serve with additional barbecue sauce.

Tips

• For extra smoky flavor, use hickory or oak firewood.
• Do not overcrowd the grill—cook in batches if needed.
• Use a meat thermometer to ensure perfect doneness.
• Pair with grilled vegetables for a complete meal.
• For softer meatballs, mix in a tablespoon of milk.

Variations

1. Spicy Buffalo Meatballs: Add an extra 1/2 tsp of cayenne pepper and toss the cooked meatballs in buffalo wing sauce.
2. Cheesy Stuffed Meatballs: Insert a small cube of smoked cheddar into each meatball before grilling.
3. Herb-Infused Meatballs: Mix in 1 tbsp of fresh chopped parsley and basil for added aroma.
4. Asian-Inspired Meatballs: Swap barbecue sauce for hoisin sauce and coat in sesame seeds before serving.
5. Sweet & Tangy Meatballs: Mix 1 tbsp of honey into the barbecue sauce for a sweeter glaze.

Best pairings

• Grilled asparagus with garlic butter
• Rosemary roasted potatoes on the flat cooktop
• Fresh coleslaw
• Rustic artisan bread
• Bold red wine or craft beer

Conclusion

These Montana fire-roasted buffalo meatballs are a flavorful delight, seared to perfection and caramelized with smoky barbecue sauce. Using the Arteflame grill ensures an incredible char while maintaining juicy tenderness. Impress your guests with this simple yet delicious recipe!