Air Fryer Tender Meatballs (Print Version)

Juicy, tender meatballs cooked to perfection with a beautifully browned exterior using an air fryer.

# Ingredients You'll Need:

→ Meat and Dairy

01 - 1 large egg
02 - 1 pound 90% lean ground beef
03 - ½ pound ground pork
04 - ¼ cup freshly grated Parmesan cheese
05 - ¼ cup whole milk

→ Seasonings and Binders

06 - 1 garlic clove, minced
07 - ½ teaspoon dried minced onion
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper
10 - ¾ cup Panko breadcrumbs
11 - 3 tablespoons finely chopped fresh parsley, divided

# Step-by-Step Instructions:

01 - In a large mixing bowl, whisk together the egg, minced garlic, dried minced onion, salt, and black pepper until fully incorporated.
02 - Stir in the Panko breadcrumbs and pour in the whole milk. Mix thoroughly and let the mixture rest for 1 minute to allow the breadcrumbs to absorb the liquids.
03 - Add the ground beef and ground pork to the mixture. Using clean hands, gently fold just until combined, avoiding overmixing to maintain tenderness.
04 - Fold in the Parmesan cheese and 2 tablespoons of the chopped parsley, mixing gently until evenly distributed.
05 - Divide the mixture into 15 portions using a 3-tablespoon scoop to form uniform meatballs. Place them on a baking sheet and refrigerate for at least 1 hour to meld flavors and ensure they hold shape during cooking.
06 - Preheat a 6-quart air fryer to 400°F (204°C) for 4 minutes prior to cooking.
07 - Arrange the meatballs in the air fryer basket in a single layer, spacing them to prevent overcrowding. Cook in two batches if necessary.
08 - Air fry the meatballs for 15 minutes at 400°F (204°C) or until they reach an internal temperature of 160°F (71°C) as measured by an instant-read thermometer.
09 - Garnish with the remaining parsley. Serve over pasta with tomato sauce, or place inside a hoagie roll topped with provolone cheese for a classic meatball sub.

# Extra Tips & Details:

01 - Refrigerating the meatballs before cooking enhances flavor development and helps maintain their shape during cooking.

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