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Cognac Scorched Bison Meatballs

Prep Time:

20 Minutes

Cook Time:

45 minutes


32 meatballs




2 lb hot italian sausage

2 lb ground beef

½ cup breadcrumbs

4 eggs

3 oz cognac

1 small onion

1 tbs garlic

1 tbs ground gin remnants

1 tbs basil

1 tbs sage

1 tbs kosher salt

1.5 tsp pepper


1. In large bowl combine all ingredients, mash together thoroughly. 

2. Roll into 2 oz balls. Allow to come to room temperature. 

3. Cook in batches. 8-10 in a cast iron pan.

4. Sear on high heat, rolling intermittently for 2-3 minutes. Once edges are browned, add 1 shot to light the pan on fire. Roll around until alcohol is cooked off.

5. Lower heat to medium high, cover with lid. Stir every 1 minute for another 8 minutes.

6. Remove from heat, and let rest for 3-5 minutes.

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