Cheese Stuffed Bison Meatball Recipe
Flavorful Peruvian meatballs have a cheesy surprise when you bite into them! Made with ground bison, and baked in the oven, they're a healthier alternative to fried meatballs.
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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
* My ground bison comes in a 14 ounce package, and it was plenty for 12 meatballs.
Macros are based on grass-fed ground bison which is typically leaner than farm-raised.
Nutrition
Calories: 248kcal | Carbohydrates: 6g | Protein: 29g | Fat: 12g
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.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com