Can I make bison meatballs in the air fryer?

Yes! Just preheat your air fryer to 375°F, then cook for 10-12 minutes, or until they are fully cooked inside and the internal temperature reaches 160°F. You do not need to flip the meatballs halfway. Cook in batches if needed depending on the size of your air fryer.

What's this liquid at the bottom of my meatballs?

Because bison is a very lean meat, you might experience denaturing—that is, a mixture of water and protein that’s released when meat shrinks in a hot oven. This ends up looking like a brown puddle surrounding each meatball on the pan. I simply brush this away with a basting brush or lift it off the pan with a spoon once the meatballs are done cooking. Flipping the meatballs halfway helps prevent this water-and-protein mix from releasing!

Is bison healthier than beef?

Bison meat and beef are both types of red meat, however bison is a leaner meat that is lower in calories. It's also a significant source of iron and B12. Because of this, some research suggests bison is a healthier alternative to meat. In terms of taste, bison has a slightly sweeter and gamier flavor in comparison to beef.

How do I know if my meatballs are done?

The best way to know if your meatballs are done is to use a meat thermometer. We've used the ThermoPro digital thermometer for years and love it. Bison is done once the internal temperature reaches 160°F.

Bison Meatballs

Name: Bison Meatballs
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 1 lb ground bison; 1 egg, whisked; ¼ cup almond flour; 1 tablespoon fresh parsley, minced; 1 teaspoon oregano; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon fine sea salt; ¼ teaspoon ground pepper

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Recipe

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Bison Meatballs

Flavorful bison meatballs that cook in the oven in under 20 minutes! These can be enjoyed alone or with marinara sauce. Perfect as an appetizer or with your favorite side for dinner, and they’re great for meal prep!

Prep: 10Cook: 16Total: 26 minutes

Servings: 12 meatballs 1x

Ingredients

1 lb ground bison
1 egg, whisked
¼ cup almond flour
1 tablespoon fresh parsley, minced
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fine sea salt
¼ teaspoon ground pepper

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Instructions

Prep: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Mix: In a large bowl, combine all of the ingredients. Mix everything together using your hands until well incorporated.
Shape: Form the mixture into 1 ½ inch balls (about two tablespoons) and place on the prepared baking sheet. Repeat until you’ve used all of the meat. This recipe will make about 12-14 meatballs.
Bake: Cook for 15-16 minutes, flipping halfway through. The meatballs should be slightly brown on each side.

Notes

Make sure the meat is chilled before rolling into balls. Chilled dough will help the meatballs stick together and cook evenly.
Combine all of the ingredients thoroughly so the spices and herbs stick to the meatballs.
To serve with marinara sauce: Heat the marinara sauce in a medium saucepan over medium heat. Once the sauce is warm, add the meatballs to the pan and gently stir so the meatballs are coated in the sauce. Let the meatball simmer on low heat for 2-4 minutes.
Because bison is a very lean meat, you might experience denaturing—that is, a mixture of water and protein that’s released when meat shrinks in a hot oven. This ends up looking like a brown puddle surrounding each meatball on the pan. I simply brush this away with a basting brush or lift it off the pan with a spoon once the meatballs are done cooking. Flipping the meatballs halfway helps prevent this water-and-protein mix from releasing!

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/bison-meatballs/