Description
These Air Fryer Meatballs are juicy, flavorful, and perfectly cooked with a golden exterior. Ready in just 15 minutes, they’re great for spaghetti, meatball subs, or as an appetizer with dipping sauce.
Ingredients
Units
Scale
- 1 lb (450g) ground beef (80/20 for juicier meatballs, or lean for a lighter version)
- 1/3 cup (30g) breadcrumbs (or panko)
- 1/4 cup (25g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray (for greasing the air fryer basket)
Instructions
1. Preheat the Air Fryer:
- Preheat your air fryer to 375°F (190°C) for 3–5 minutes.
2. Prepare the Meatball Mixture:
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and pepper.
- Mix gently with your hands until just combined. Avoid overmixing, which can make the meatballs tough.
3. Shape the Meatballs:
- Scoop about 1 1/2 tablespoons of the mixture and roll into a ball. Repeat with the remaining mixture to form about 16 meatballs.
- Lightly spray the air fryer basket with cooking spray to prevent sticking.
4. Cook the Meatballs:
- Arrange the meatballs in a single layer in the air fryer basket, leaving space between each meatball. Cook in batches if necessary.
- Air fry for 10–12 minutes, shaking the basket halfway through cooking, until the meatballs are browned and reach an internal temperature of 160°F (71°C).
5. Serve:
- Serve the meatballs warm with spaghetti, in a sub sandwich, or with marinara sauce for dipping.
Notes
- For a leaner option, use ground turkey or chicken.
- Add crushed red pepper flakes for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the air fryer at 350°F (175°C) for 3–4 minutes.