Air Fryer Meatballs
Are you ready to take your meatballs to the next level? These meatballs are made with delicious bison and are STUFFED to the max with cheese. Bison is naturally leaner than beef, making it a great meat for cooking quickly. By using an air fryer for this recipe, you can lock in all of the tender, juicy flavors of bison while melting the cheese inside.
The air fryer creates a crispy crust on the outside of the meatballs, which means they are perfectly pop-able and dippable. This bison meatball recipe is served with a tangy Southwest-inspired dipping sauce – but they are also tasty with BBQ sauce or ranch too.
Air Fryer Bison Meatballs
Ingredients
Meatballs
- 2 lbs Great Range Premium Ground Bison
- 1 cup sourdough bread crumbs OR panko bread crumbs
- 1/2 cup sweet onion - finely minced
- 1/2 cup sweet red bell pepper - finely minced
- 1/4 cup jalapeno - seeds removed & finely minced
- 1 tablespoon garlic - finely minced
- 1 teaspoon chili powder
- 1/2 tablespoon cumin
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1/4 cup adobo sauce*
- 2 eggs
- 2 cups cheese cubes - pepper jack, Colby or other to taste
Tangy Southwest Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon spicy brown mustard
- 2 tablespoons lime juice
- 1 tablespoon cilantro
- 1/2 tablespoon chili powder OR paprika
Instructions
-
In a large bowl, combine the ground bison with the bread crumbs, onion, pepper, jalapeno, garlic, chili powder, cumin, onion powder, smoked paprika, adobo sauce and eggs. Mash it all together until evenly combined.
-
Measure out about 2-3 tablespoons of the bison mixture. Flatten the mixture between your palms and place a single cheese cube in the center. Wrap the meat around the cheese cube until it is completely encased. Repeat with the remaining cheese cubes and meat mixture. If the cheese is completely wrapped, it shouldn’t leak out of the meatballs when melted.
-
Working in batches, arrange the meatballs in the basket of an air fryer. Air fry for 10-12 minutes at 350 F.
-
While the meatballs are cooking, combine the yogurt, mustard, lime, cilantro and chili powder. Chill until ready to serve.
-
Let the meatballs rest in the basket for at least five minutes before carefully removing. They will be delicate until the meat has cooled slightly. Serve with the tangy southwest sauce and enjoy!
Recipe Notes
*Adobo sauce is skimmed off the top of canned chili peppers in adobo sauce for this recipe; you can substitute it with taco sauce or smooth salsa instead.
Like The Starving Chef on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
