This recipe comes courtesy of our friend Eduardo Garcia of Montana Mex.
- 1 lb. ground Bison, Venison, or Beef (thawed)
- 3 tsp Montana Mex Sweet Seasoning
- 2 tsp Montana Mex Jalapeño Seasoning
- 2 tsp Montana Mex Mild Chile Seasoning
- 2 TBSP fresh Thyme leaves, roughly chopped
- 3 Tbsp Montana Mex Avocado Oil
- 1/2 tsp fresh Cracked Peppercorn
- 1 Cup Montana Mex Sweet & Spicy BBQ Sauce
- 2 Tbsp Huckleberry Jam
- In a bowl, season the beef evenly with all three Montana Mex seasonings, 2 Tbsp Thyme leaves, and pepper. Drizzle with 2 Tbsp of the Avocado Oil and use your hands to mix all the ingredients until well combined. Be careful to not overmix as it will result in a tough meatball. Form into spoon-sized meatballs, approximately 20.
- Heat up a cast iron pan or heavy-bottomed frying pan on medium-high heat. Add enough Montana Mex Avocado Oil to coat the pan evenly. Add half of the meatballs. Pan fry for 3-4 minutes, turning them every 30 seconds or so to ensure even browning on all sides. Remove the first batch to a side plate and cover loosely with foil. Repeat the same method for the remaining meatballs.
- In the same pan, reduce the heat to medium and add the Montana Mex BBQ sauce and the huckleberry jam. Stir the sauce and encourage any browned bits stuck to the pan from the fried meatballs to marry into the warming glaze. Adjust the heat down so that the sauce simmers and then stir occasionally until the sauce thickens into more of a glaze.
- To finish the dish, return the meatballs to the pan to gently warm them, spooning them around in the glaze until evenly coated. For saucier meatballs, these are ready to be served. For stickier meatballs, turn the heat up and reduce the glaze until the meatball sauce action looks just right to suit your preference.