Tender Air Fryer Meatballs (Printer-Friendly)

Juicy meatballs with a crisp exterior, cooked fast and easily in an air fryer for perfect texture and flavor.

# What You'll Need:

→ Binders and aromatics

01 - 1 large egg
02 - 1 garlic clove, minced
03 - ½ teaspoon dried minced onion
04 - ½ teaspoon salt
05 - ¼ teaspoon ground black pepper

→ Breadcrumbs and dairy

06 - ¾ cup Panko breadcrumbs
07 - ¼ cup whole milk

→ Meats

08 - 1 pound 90% lean ground beef
09 - ½ pound ground pork

→ Cheese and herbs

10 - ¼ cup freshly grated Parmesan cheese
11 - 3 tablespoons finely chopped fresh parsley, divided

# Steps to Follow:

01 - In a large bowl, whisk together egg, minced garlic, dried minced onion, salt, and black pepper until well integrated.
02 - Add Panko breadcrumbs and whole milk to the bowl, stir thoroughly, and let the mixture rest for one minute to allow liquid absorption.
03 - Add ground beef and ground pork to the seasoned mixture. Mix gently with clean hands just until combined, avoiding overmixing to prevent toughness.
04 - Fold in grated Parmesan cheese and two tablespoons of chopped parsley, mixing gently until evenly distributed.
05 - Shape mixture into 15 equal meatballs using a 3-tablespoon scoop. Place on a baking sheet and refrigerate for 60 minutes to enhance flavor melding and maintain shape during cooking.
06 - Preheat a 6-quart air fryer to 400°F (204°C) for 4 minutes before cooking.
07 - Arrange meatballs in the air fryer basket with space between each to ensure even cooking. Cook in two batches if necessary to avoid overcrowding.
08 - Cook meatballs at 400°F (204°C) for 15 minutes or until an instant-read thermometer inserted into the center registers 160°F (71°C).
09 - Sprinkle with remaining chopped parsley and serve meatballs atop pasta with tomato sauce or in a hoagie roll with provolone cheese for a classic sub.

# Extra Suggestions:

01 - Avoid overmixing the meat mixture to prevent tough meatballs.
02 - Refrigeration prior to cooking helps maintain shape and blend flavors.
03 - Adjust cooking times when using alternative meats like ground turkey or plant-based substitutes.
04 - Use a meat thermometer to confirm that meatballs have reached safe internal temperature of 160°F (71°C).

Go Back