These Air Fryer bison Italian meatballs are a delicious, wholesome dish prepared using bison as the primary protein and Italian herbs and spices for flavor. The meatballs are then cooked in an air fryer, giving them a crisp exterior and keeping the interior juicy and tender. These meatballs pair nicely with roasted vegetables or as part of a sandwich. They are a great way to enjoy a healthier version of a traditional Italian classic.
Many recipes will add pork sausage to ground beef, which increases the fat content. This recipe uses bread crumbs and cream to make a panade. This is a great method to keep the meatballs tender without falling apart. Curious? Read more about it here: https://www.jessicagavin.com/panade-the-secret-to-keeping-ground-meat-tender/
Air Fryer Bison Italian Meatballs
Rated 5.0 stars by 1 users
Category
Entre, Italian, Weeknight, Supper
Servings
6
Prep Time
15 minutes
Cook Time
9 minutes
Calories
202
Author:
Greg
Air fryer bison Italian meatballs are a delicious and healthy alternative to traditional Italian meatballs. They are made from lean, grass-fed bison meat instead of the typical beef and pork combinations. When cooked in an air fryer, these meatballs become golden brown and crispy on the outside while remaining juicy and tender on the inside. Air fryer bison Italian meatballs are sure to be a hit at any dinner party or special occasion. Or, don’t wait for the special occasion and make them for supper!
Ingredients
-
1 pound Ground Bison
1 large egg
1/3 cup bread crumbs
1/3 cup heavy cream
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon minced garlic
Directions
Combine Cream and bread crumbs. Set aside for five minutes.
Combine the remaining ingredients. Form into 16 equal meatballs and place on a baking sheet.
Preheat an air fryer to 375° F (175° C).
Place 1/4 of the meatballs in the air fryer basket and cook for 9 minutes. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.
Recipe Note
- Adding 1/2 teaspoon of ground fennel seed will give these meatballs that distinct Italian sausage flavor.
- Heavy cream is used in the panade, which also improves tenderness.
- Milk or half n’ half may be substituted for the heavy cream.
- A small ice cream scoop or melon baller is helpful for forming the meatballs.
- If you make larger meatballs, you may need to increase the cooking time by a minute or two.
- No air fryer? No problem! Place in a 425° F oven and bake for 8 to 9 minutes. However, they may be slightly less crispy than when prepared in the Air Fryer.
- We highly encourage you to invest in a meat thermometer. This is the best way to know when meat is done but not overcooked.
Nutrition
Nutrition
- Serving Size
- 3 Meatballs (4.5 oz.)
- per serving
- Calories
- 202
- Fat
- 11.4 grams
- 19%
- Saturated Fat
- 5.9 grams
- 30%
- Cholesterol
- 76 milligrams
- 25%
- Sodium
- 512 milligrams
- 22%
- Carbs
- 4.2 grams
- 2%
- Protein
- 17.6 grams
