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!
*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.