Preheat your broiler on high. Combine the bison meatball ingredients in a large bowl. Stir everything together until the ingredients are completely incorporated. Then use your hands to roll out small inch-wide balls of meat.
Arrange the meatballs on a baking sheet lined with foil. Broil for about 10 minutes, or until the tops are just beginning to brown.
Meanwhile, whisk together the ingredients for the plum bourbon sauce.
Gently transfer the meatballs to the bottom of a crockpot or slow cooker. Pour the plum bourbon sauce over the meatballs so that all of the meatballs are coated in sauce.
COOK ON HIGH: 3-4 hours | COOK ON LOW: 6-8 hours
OPTIONAL: About 30 minutes prior to serving, reduce the temperature of the slow cooker to the warming setting to thicken the sauce. The sauce will thicken as it cools.
Serve the meatballs garnished with fresh parsley. Serve it pot-luck style right out of the crockpot as an appetizer or serve it as a main course alongside mashed potatoes and salad. Enjoy!
This recipe is just delicious in the crock pot, and it can be made in an instant pot as well.