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These Air Fryer Meatballs are tender, juicy, and perfectly browned on the outside, making them an easy and less greasy way to prepare a classic favorite. Cooking them in the air fryer locks in moisture quickly so they stay soft inside while developing a beautiful crust. Whether you want a quick dinner or tasty party appetizers, these meatballs deliver great flavor and convenience without sacrificing texture.
I first tried making these during a busy weeknight and was amazed at how much juicier they were than those cooked in a skillet. Now they’re my go to for easy comfort food that the whole family loves.
Ingredients
- Egg: helps bind everything together so meatballs hold their shape while cooking
- Fresh garlic clove: adds vibrant flavor that jarred garlic just can’t match
- Dried minced onion: boosts savory depth grind fresh onion finely if you prefer
- Salt and black pepper: essential for seasoning don’t skimp on these basics
- Panko breadcrumbs: give meatballs a light texture regular breadcrumbs can be used but panko is best
- Whole milk: adds moisture and tenderness full fat is best but 2 percent works too
- Ground beef 90 percent lean: balances flavor and fat for juicy meatballs without too much grease
- Ground pork: combined with beef it creates a richer flavor and softer texture
- Freshly grated parmesan cheese: brings a subtle salty richness
- Fresh parsley: chopped and divided for fresh herbaceous notes and garnish
Instructions
- Sauté the Aromatics:
- In a large bowl, combine the egg, minced garlic, dried onion, salt, and pepper. Stir these ingredients well to start building your flavor base.
- Soak the Breadcrumbs:
- Add the Panko breadcrumbs and pour in the milk. Mix these in thoroughly and allow the mixture to sit for about a minute so the breadcrumbs absorb the liquid and soften.
- Mix the Meats:
- Add the ground beef and ground pork to the bowl. Using clean hands, gently mix just until combined to avoid overworking the meat, which can lead to tough meatballs.
- Add Cheese and Herbs:
- Fold in the parmesan cheese and about two tablespoons of the chopped parsley. Mix lightly until everything is evenly distributed.
- Form the Meatballs:
- Use a three tablespoon cookie scoop or your hands to shape the mixture into 15 uniform meatballs for even cooking.
- Chill to Set:
- Place the meatballs on a baking sheet and refrigerate for an hour or overnight. This step melds flavors and helps meatballs hold their shape during cooking.
- Preheat the Air Fryer:
- Preheat your six quart air fryer to 400 degrees Fahrenheit for about four minutes.
- Cook the Meatballs:
- Place the meatballs in the air fryer basket, spacing them evenly to allow hot air to circulate. Cook in batches if necessary to avoid overcrowding. Air fry for 15 minutes or until an instant read thermometer registers 160 degrees Fahrenheit inside.
- Garnish and Serve:
- Sprinkle the remaining parsley on top and serve them over your favorite pasta with tomato sauce or in a hoagie roll with provolone cheese for a classic meatball sub.
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One of my favorite ingredients here is the freshly grated parmesan cheese. It adds such a lovely richness without overpowering the beef and pork blend and I have a nostalgic memory of serving these meatballs at a family gathering where even the pickiest eaters cleaned their plates and asked for seconds.
Storage Tips
Store leftover cooked meatballs in an airtight container in the fridge for up to four days. For longer storage, freeze them for up to three months. To reheat, thaw in the fridge and warm in the air fryer or oven to maintain that crisp exterior.
Ingredient Substitutions
You can swap ground pork for ground turkey or chicken for a leaner option but expect slightly different texture and cooking times. Italian seasoning can replace the parsley if you want a more herbaceous profile. Use regular breadcrumbs if panko is unavailable but texture will be less airy.
Serving Suggestions
Serve over spaghetti with marinara sauce and grated cheese for a classic dinner. Or try them in a toasted hoagie roll with provolone cheese melted on top for an easy meatball sub. Making smaller balls works great for appetizers or cocktail parties with dipping sauces.
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These meatballs are great for busy weeknights or parties; serve hot and enjoy with your favorite sides.
Frequently Asked Questions About Recipes
- → Why did my meatballs turn out tough?
Overmixing the meat mixture can lead to toughness. The air fryer seals in moisture quickly, so ensure you don't overcook or handle the meat excessively when mixing.
- → Can I use only ground beef instead of a mix?
Yes, lean ground beef works well, but combining pork and beef delivers better flavor and texture.
- → What type of air fryer works best?
Basket style air fryers are ideal and widely used. Adjust cooking times based on your specific model and always use a thermometer for accuracy.
- → Is it necessary to refrigerate before cooking?
Refrigeration helps flavors meld and improves the meatballs' shape during cooking, but it’s optional.
- → Can I prepare these ahead and freeze uncooked?
Yes, freeze uncooked meatballs for later use. Cook from frozen by increasing cooking time or thaw before air frying.
- → How should leftovers be stored?
Store leftovers in an airtight container in the fridge up to 3-4 days or freeze for up to 3 months.