Air Fryer Meatballs
Let Me Tell You About My Air Fryer Meatball Phase
So, a while back, there was this week when all I could think about was meatballs. Weird, right? But picture this: it’s Tuesday, everyone’s already cranky because of school or work or the neighbor’s dog yapping (again), and I just want to make something hearty, fast, and—let’s be honest—requiring as little cleanup as possible. That’s when I first tried air fryer meatballs. I mean, I love my oven, but when it’s a bazillion degrees out or I don’t want to hover in front of it, this thing’s a total lifesaver. The first batch? Slightly lopsided, but wow, so good. I may have eaten, like, six straight off the rack before anyone else got a sniff. Whoops!
Why You’ll Love This (Well, I Do)
I make this whenever everyone’s hungry now (not that they ever say so directly) and I need dinner ASAP. My family goes wild for these because they’re crispy on the outside but actually juicy inside—impressive for an air fryer. Plus, there’s way less grease splatter. (I used to dread stovetop splatter. You too? Tell me I’m not alone.) Sometimes I even sneak a few frozen into lunchboxes and everyone thinks they’re leftovers from an Italian grandma. Not mad about that.
Rescue Me: The Ingredient List (Swap Stuff as Needed)
- 1 pound ground beef (I’ll grab ground turkey when I’m feeling virtuous—or just if that’s what’s on sale)
- 1/2 cup breadcrumbs (I sometimes use the boxed kind, but have tossed in crushed crackers and nobody noticed)
- 1/4 cup grated Parmesan (my grandmother always made a fuss about Parmigiano Reggiano, but honestly, whatever’s in the cheese drawer)
- 2 garlic cloves, minced (okay, truth: I usually use the jarred stuff. Don’t tell Nonna)
- 1 egg
- 2 tbsp chopped fresh parsley (dried is fine when I forget to plan)
- 1/2 tsp salt, more to taste
- 1/4 tsp black pepper
- 1 tsp dried oregano (I sometimes skip this and don’t notice much difference)
- 2 tbsp milk (sometimes I forget. It’s fine.)
- Cooking spray or just a splash of oil for the basket
So How Do We Make These Meatballs Then?
- Chuck everything in a big bowl. Seriously, just dump it all in and mix it up with your hands. Or a fork if you’re feeling dainty. This is where I usually sneak a taste of the raw mixture—probably shouldn’t, but old habits die hard.
- Form the meatballs. I scoop out somewhere between a ping-pong ball and a golf ball size. Roll them gently, but don’t stress if they come out wonky. Wonky tastes good!
- Preheat the air fryer to 375°F (or 190°C — I always have to Google this). Maybe 3-5 minutes, just enough so it’s hot.
- Spritz the basket with oil. Don’t skip this unless you want a scrubbing workout later.
- Pop the meatballs in. Space them out a bit. Sometimes I cram, but then they cook uneven. Lesson learned.
- Cook for 8-11 minutes. Halfway through, I just shake the basket or use tongs to jiggle ‘em around. If they look a bit pale, don’t panic—they brown up quickly near the end.
- Check one for doneness. I usually cut one open just to be sure, because pink beef is nobody’s friend here, but if you have a meat thermometer and want to be fancy, you’re aiming for 160°F. (Or just, you know, cooked.)
A Couple Notes (Learned the Hard Way)
- Don’t overmix! If you work the meat too long, you end up with hockey pucks. (Ask me how I know…)
- If they look a little dry, it’s probably because your beef was too lean or you forgot the milk. Adds character.
- Let them cool a bit before serving—mouth burns are real, friend.
So Many Variations, Some Totally Bizarre
- I’ve tossed in chopped spinach before for “health.” Nobody noticed, which was both a win and, honestly, sort of sad?
- Tried swapping breadcrumbs with rolled oats—came out too chewy for my taste. Maybe you’ll have better luck!
- Sometimes I shape them flat like sliders and sandwich ‘em in buns. For breakfast. Because why not?
What You’ll Need, But Don’t Panic
- Air fryer (obviously)
- Mixing bowl and fork or your (clean) hands
- Tongs or a big kitchen spoon
- If you don’t have an air fryer: baking sheet + hot oven works, but not as fast—here’s a pretty good guide I like from Budget Bytes
By the way, for cleaning tips on those pesky air fryer baskets, I always check this Kitchn article. Wish I’d found that sooner.
How to Store (If You Have Any Left…)
You can stash leftovers in a sealed container in the fridge for 3 to 4 days. But honestly, in my house it never makes it to day two. If you wanna freeze ’em, do it before you cook (I sometimes freeze raw balls on a tray, so they’re ready to go straight into the air fryer later), or after cooking, just zap in the microwave to reheat. It works, but I think the texture’s best fresh.
How I Love to Serve These (Your Mileage May Vary)
Toss them in spaghetti with a big scoop of jarred sauce (yep, shortcut), or, my current personal favorite, stuff them in a soft roll with some extra cheese and throw it back in the air fryer for a minute. Also, at my place meatball night means “fend for yourself” on sides: chips, salad, or just whatever’s hanging about in the veg tray. My cousin dunks hers in honey mustard… not sure about that one.
Real-World Pro Tips So You Don’t Make My Mistakes
- Rushing preheating means sad, pale meatballs (I once did that. Regretted it!). Little bit of patience goes a long way here.
- Don’t be shy about seasoning—once I tried low-salt for health and nobody enjoyed it, not even me.
- If you’re using onions, dice them tiny or grate them, otherwise you bite into too-big bits and it’s just… odd.
FAQ From Friends and an Overly Honest Relative
- Can I use all pork, or maybe chicken? Yep. Actually, sometimes pork is even juicier. Chicken’s a bit more fiddly but still works. Just don’t use, like, all breast meat or you’ll need a dip for sure!
- How many does this make? Depends on how big your scoops are (mine are generous). I usually get 16-ish, but sometimes only 12 if I’m distracted and make them huge.
- They’re sticking to the basket! What did I do? Ah, that’s probably not enough oil spray, or maybe the first batch in a new air fryer. Next time, a bit more oil and maybe some parchment paper (the air fryer kind, look for holes!).
- Do I have to flip them? Sort of. A shake or quick pull with tongs halfway does the trick.
- Can I double this? Technically yes, but you’ll need to work in batches unless your air fryer’s the size of a small car.
Actually, if you figure out a genius way to stack and separate layers without squashing them, tell me! I’ve tried, never looks pretty.
By the way, if you want a different spin or need sauce ideas, I once found some wild ideas on Cafe Delites—well worth a peek if you like variety.
Ingredients
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
-
1Preheat your air fryer to 375°F (190°C).
-
2In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix until just combined.
-
3Form the mixture into 1-inch meatballs and place them in a single layer in the air fryer basket. Work in batches if needed.
-
4Air fry meatballs for 10-12 minutes, turning halfway through, until browned and cooked through.
-
5Serve hot with your favorite marinara sauce or over pasta.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
