Cheese Stuffed Baked Bison Meatballs
Pasta a la Huancaína calls out for these flavorful Peruvian Cheese Stuffed Bison Meatballs, albóndigas rellenas de queso. Whether you choose ground bison, or your preferred ground meat, these cilantro and ají pepper infused meatballs get stuffed with queso fresco or mozzarella. You’re sure to love that bit of melty cheese when you cut into them!
👩🏻🍳Tamara Talks – About These Cheese Stuffed Baked Meatballs
July 11, I posted a recipe for pasta a la huancaína, and mentioned a dish I had in Urubamba, Cuzco, Peru on our 2024 UTRGV studies abroad trip. It was pasta and huancaína sauce topped with alpaca meatballs. After cutting the meatballs in half, the queso fresco oozed out. It was spectacular! While we are not able to get ground alpaca in the US, I find that bison is quite similar in flavor and macronutrients.
When we returned from Peru, I immediately got to work on both the pasta and the meatballs. I consider them paired recipes, but you are likely to find other ways to use these delicious meatballs – party appetizers, sandwiches, etc. Try pairing them with with our Peruvian ají verde sauce for your next cocktail party!
Why ground bison meatballs?
Bison is a flavorful and healthy alternative to beef, appreciated for its unique taste and nutritional benefits. It is a rich source of protein, and high in essential nutrients like iron, zinc, vitamin B12, and omega-3 fatty acids. Bison can be a sustainable choice when free-range and grass-fed. Bison are often (but not always) grass-fed and raised without the use of hormones or antibiotics, which can contribute to the overall quality and health benefits of the meat.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- onion – On photo day, I had some shallots that I really needed to use, so I used them. Typically, I grab a red onion for anything Peruvian. You can substitute a yellow or sweet onion if you prefer.
- cilantro
- garlic
- ground bison – While I specify ground bison, you can substitute whatever ground meat you prefer. Keep in mind my macronutrients are based on free-range, grass-fed ground bison which is quite lean and nutritious.
- fresh chile pepper – On photo day, I was fortunate to have a few fresh rocoto peppers, and they’re my preference. I also use them in my baked Peruvian meatballs when I can get them. You can use fresh or frozen ají amarillo peppers, red Fresno peppers, a jalapeño, or bell pepper if you want to avoid the heat.
- egg
- panko bread crumbs
- ground cumin
- cheese/queso – These mozzarella balls make the process a little easier. You can use any queso fresco or mozzarella, and cube it at about 3/4″. When I had these meatballs in Peru, the cheese was queso Andino. I’m actually hoping to do a post for making it at home.
- sea salt and fresh ground pepper
🔪 Step-By-Step Instructions
- Preheat oven to 375℉/190℃.
- NOTE: When I want to infuse flavor into my meatballs whether it be Peruvian or Mexican, I use this method.
- Step 1 – Add the onion, cilantro, and garlic to the bowl of a food processor with about 1 cup of water. Process until smooth.
- Step 2 – Scoop the cilantro mixture into a fine mesh sieve over a mixing bowl. Press the mixture to remove as much liquid as possible. Pour out the liquid.
- Step 3 – Add the cilantro mixture, fresh chile pepper, ground bison (or alternative), ground cumin, panko, egg, salt and pepper to the mixing bowl. NOTE: Queso fresco and mozarella tend to be salty cheeses. You’ll want some salt, but don’t over do.
- Step 4 – Combine the meatball ingredients. GET YOUR HANDS DIRTY! The best way to make meatballs is with your hands. Do not overmix, but get it all well combined.
- Step 5 – Assemble the meatballs. I used about 1.75 to 1.8 ounces of the ground bison mixture for each meatball. I had 14 ounces of ground bison. I definitely use my scale. Wrap the meat mixture around the cheese, and seal it.
- Step 6 – Place the prepared meatballs in a muffin pan sprayed lightly with cooking spray. NOTE: You can use a baking sheet, but I feel this simplifies the process. After 10 minutes turn.
- Step 7 – Continue baking until the internal temperature of the meatballs reaches 160°F. This may take another 10-15 minutes.
❓FAQ
You can either freeze the mixture before cooking (this is usually my choice), or you can freeze the cooked meatballs. Try using them as you would any other meatballs.
My meatballs always contain an egg and panko as a binder, and the egg adds additional fat and moisture. A secondary reason for the cilantro/onion/garlic mixture I specify is to add moisture in addition to flavor. NOTE: Over mixing can result in dry meatballs.
Bison has a richer, slightly sweeter flavor compared to beef. It’s often described as being more intense but not gamey. Some people notice a subtle earthy or grassy flavor, which is likely due to the bison’s diet of natural grasses.
💭 Tips
If you choose to use ground bison, it is important to understand the difference between farm-raised bison and grass-fed bison. I am able to get Force of Nature ground bison, and it is more nutritious, better tasting, and leaner that its feedlot counterpart. Importantly, free-range grass-fed bison is also the more eco friendly choice.
This bison meatball recipe and my pasta a la huancaína recipe take me back to a small garden restaurant in Urubamba, Cuzco, Peru. If you enjoy a cocktail with an elegant meal like this one, you might want to try this el capitán (pisco manhattan), or this blood orange pisco sour. Cheers!
Cheese Stuffed Bison Meatball Recipe
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Ingredients
- 1 bunch cilantro - cut at the base of the leaves; remove thick stems
- ½ red onion, cut in chunks - or shallot
- 3 cloves garlic, minced
- 16 ounces ground bison - or other ground meat*
- 1 fresh chile pepper, minced - see Ingredients Notes
- 1 egg, beaten
- ¼ cup panko bread crumbs
- ½ teaspoon sea salt and fresh ground pepper
- 4 ounces queso fresco or mozzarella, cut in 3/4" cubes - see Ingredients Notes in post
Instructions
- Preheat oven to 375℉/190℃.
- Add the onion, cilantro, and garlic to the bowl of a food processor with about 1 cup of water. Process until smooth. Press the mixture against a fine mesh sieve.
- Add the cilantro mixture, fresh chile pepper, ground bison (or alternative), ground cumin, panko, egg, salt and pepper to the mixing bowl. Combine the meatball ingredients thoroughly.
- Assemble the meatballs. Wrap the meat mixture around the cheese, and seal it.
- Place the prepared meatballs in a muffin pan sprayed lightly with cooking spray. Bake 10 minutes, then turn.
- Continue baking the meatballs to an internal temperature of 160° (10-15 minutes).
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
These meatballs are just so incredibly good! They capture the flavor profile of Andean food really well. And they’re incredibly good with pasta a la huancaina.