Air Fryer Meatballs

Air Fryer Meatballs

These juicy Air Fryer Meatballs are made with ground meat (beef, turkey, or chicken, pick your favorite!), Parmesan, and Italian spices. With a quick 10-minute cooking time and easy clean up, you can’t beat the air fryer when it comes to making homemade meatballs a breeze!

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Why You’ll Love This Easy Air Fryer Meatballs Recipe

• Lean Yet Flavorful. Since we’re making these meatballs in the air fryer, they require very little oil. Despite their leaner profile, I promise you, they are juicy and anything but bland!
• Crisp on the Outside and Juicy on the Inside. I adore baked meatballs like my Turkey Meatballs and Chicken Meatballs, but these air fryer meatballs are in a class all their own. Unbelievably juicy, flavorful, and delightfully crisp, these meatballs are everything you want your meatballs to be and MORE!
• Perfect any Night of the Week. I am not sure when you last cooked meatballs, but they are SO GOOD and so rewarding. Whether you serve them with pasta, in a meatball sub, or as an appetizer, meatballs should be a go-to. (Need something more hands-free? Try these Crockpot Meatballs or Crock Pot Turkey Meatballs instead.)

How to Make Meatballs in the Air Fryer

The Ingredients

• Ground Meat. You can use lean ground beef, ground pork, ground turkey, or ground chicken. A blend of pork and veal is most traditional, but we typically use turkey to keep things on the lighter side.
• Parmesan. The cheesy, salty element that makes these meatballs taste extra scrumptious.
• Breadcrumbs. Helps keep the meatballs moist. I used Italian-seasoned breadcrumbs because I love the extra flavor they add.
• Italian Seasoning. An easy way to incorporate an array of herbs and spices that give the recipe an Italian flair.
• Spices. Onion powder and garlic powder make these meatballs even faster and easier (no chopping required!).
• Red Pepper Flakes. Use more or less to taste.
• Egg. The all-important binder for our meatballs.

The Directions

1. Prepare the Breadcrumb Mixture. Stir the Parmesan, breadcrumbs, herbs, and spices together in a large bowl.

2. Add the Turkey. Beat the egg, then add it to the bowl. Mix everything together.

3. Shape the Meatballs. Place them on a parchment-lined baking sheet.

4. Coat the Air Fryer Basket with Nonstick Spray. Add the meatballs

5. Air Fry. Air fry the meatballs at 400 degrees F for 7 to 9 minutes, flipping them halfway through. Repeat with the remaining meatballs.
6. Finish and Serve. Prepare any items you’re serving with the meatballs while they cook. ENJOY!

Ways to Serve Air Fryer Meatballs

• With Pasta. Keep it classic and toss your air fryer meatballs with spaghetti and marinara sauce, or fancy it up and add them to another pasta recipe, like Garlic Pasta.
• On a Sandwich. Turn your meatballs into a meatball sub by tucking them between two slices of bread with mozzarella cheese and marinara sauce.
• With Polenta. For a fun alternative to pasta that is still comforting, serve the meatballs over Creamy Polenta.
• Over Mashed Potatoes. Add a side of this Garlic Mashed Potatoes Recipe for an ultimate comfort meal; for a low carb option, try Cauliflower Mashed Potatoes.
• As an Appetizer. Arrange the meatballs on a plate with toothpicks for an easy app.
• On Pizza. Whether you’re making Broccoli Pizza Crust, or topping Whole Wheat Pizza Dough, you can upgrade pizza night by adding sliced meatballs.
• On a Salad. For a fun protein addition, top your Shaved Brussels Sprouts Salad or Caprese Pasta Salad with meatballs.

Storage Tips

• To Store. Refrigerate meatballs in an airtight container for up to 3 days.
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
• To Freeze. Place leftover meatballs in a single layer on a baking sheet and freeze until solid. Transfer the frozen air fryer meatballs to an airtight freezer-safe storage container or ziptop bag. Freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recipe Tips and Tricks

• Leave Space While Cooking. When you’re air frying your meatballs, make sure you don’t overcrowd them. Leaving room between them ensures they get crisp and brown properly.
• Don’t Compact the Meat. When you’re preparing the meatball mixture, be careful not to compact the meat. Doing so can make your meatballs tough and chewy.
• Use an Instant Read Thermometer. Avoid overcooking your meatballs by checking them early and often with an instant read thermometer.
• Making Larger Meatballs. If you’d like to experiment with larger meatballs, you can certainly do so. Just be aware that the time listed in this recipe is for 1 1/2-inch meatballs, so you’ll need to adjust the cook time to figure out how long to cook large meatballs in the air fryer.

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Air Fryer Meatballs

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Air Fryer Meatballs are juicy inside, lightly crispy outside, with yummy Italian seasoning. Use them for spaghetti, subs, and more!

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 20 meatballs

Calories 53kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/3 cup grated Parmesan cheese plus additional for serving
• 1/3 cup Italian-seasoned breadcrumbs whole wheat if possible
• 1 tablespoon dried parsley flakes or 3 tablespoons finely chopped fresh parsley
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 1 pound 93% lean ground turkey, chicken, or lean ground beef keep in your refrigerator until the last possible second so it stays very cold
• 1 large egg

FOR SERVING:

• Chopped fresh parsley or basil
• Grated Parmesan
• Prepared pasta sauce
• Cooked whole wheat pasta or Zucchini Pasta
• Creamy Polenta
• Split and toasted hoagie buns
• Prepared brown rice

Instructions

• Line a baking sheet with parchment paper and keep it handy. To keep the meatballs warm between batches, preheat the oven to 300°F and line a second baking sheet with parchment paper.
• In a large mixing bowl, add the Parmesan, breadcrumbs, parsley, salt, Italian seasoning, garlic powder, onion powder, black pepper, and red pepper flakes. Stir well to combine.
  
• Add the ground turkey. In a small bowl, beat the egg, then add it to the bowl (you also can crack it into an open space in the big mixing bowl and lightly beat it there). With a fork or your fingers, mix lightly just until the ingredients are evenly combined, being careful not to compact the meat.
  
• Portion the meat and shape into 1 1/2-inch meatballs (you will have about 20 total), then arrange them on the first baking sheet.
  
• Preheat the air fryer to 400°F. Generously coat the basket with non-stick spray. Arrange a single layer of meatballs in the basket, ensuring they do not touch so air can circulate (you will need to cook them in batches). Mist the tops with non-stick spray.
  
• Air fry the meatballs at 400°F for 7 to 9 minutes, sliding out the basket and using tongs to gently turn the meatballs over halfway through. The meatballs are done when they reach an internal temperature of 165°F on an instant-read thermometer. When a meatball is cut in half, the meat should look fully cooked.
  
• Place the first batch of cooked meatballs on the second, clean baking sheet, and transfer to the oven to keep warm. Repeat with remaining meatballs.
• While the meatballs air fry, warm the sauce on the stove, and prep any other items you’d like to serve them with them. Enjoy the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.

Video

Notes

• Adapted from my Turkey Meatballs.
• TO STORE: Refrigerate meatballs in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350°F or in the microwave.
• TO FREEZE: Place meatballs in a single layer on a baking sheet and freeze until solid. Transfer the frozen meatballs to an airtight freezer-safe storage container or ziptop bag. Freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO MAKE AHEAD: Prepare the meatballs as directed through Step 4. Place the baking sheet of meatballs in the freezer until solid. Transfer the uncooked frozen meatballs to an airtight freezer-safe storage container or ziptop bag. Freeze for up to 3 months. Cook directly from frozen as directed, adding a few extra minutes to the cook time.

Nutrition

Serving: 1meatball | Calories: 53kcal | Carbohydrates: 2g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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