Air Fryer Meatballs
These Air Fryer Meatballs are juicy on the inside, nicely browned on the outside, and so much easier than baking or pan-frying. Made with a classic Italian-American base of ground beef, breadcrumbs, Parmesan, garlic, and fresh parsley, they cook in just 12 minutes and come out perfectly every time. Serve them with marinara sauce, toss them over a bowl of spaghetti, or enjoy them straight out of the air fryer basket.
Equipment
- Air fryer Basket-style or oven-style both work; 5–6 qt capacity recommended
- Large mixing bowl
- Cookie scoop or ice cream scoop 1.5-tablespoon size for uniform meatballs; optional but recommended
- Cutting board and knife
- Measuring cups and spoons
- Small bowl For beating the egg
- Cooking spray or oil brush
- Meat thermometer Optional; use to verify internal temperature of 165°F (74°C)
- Plate or baking sheet For holding shaped meatballs before cooking
Ingredients
- 1 lb ground beef 450g; 80/20 blend recommended, or a mix of ½ lb beef and ½ lb ground pork
- ¼ cup breadcrumbs about 30g; plain or Italian-seasoned both work
- ¼ cup grated Parmesan cheese about 25g; freshly grated preferred
- 1 egg large; lightly beaten
- 3 cloves garlic minced as finely as possible
- 1 tsp Italian seasoning 5ml
- 1 tsp salt 5ml; adjust to taste
- ½ tsp black pepper 2.5ml; freshly ground preferred
- 2 tbsp fresh parsley 30ml; finely chopped
- cooking spray for greasing the air fryer basket
Instructions
- Mince the garlic cloves as finely as possible and finely chop the fresh parsley. Lightly beat the egg in a small bowl and measure out the remaining ingredients so everything is ready before mixing.
- Add the ground beef to a large bowl along with the breadcrumbs, Parmesan, beaten egg, garlic, Italian seasoning, salt, black pepper, and chopped parsley. Mix gently with your hands just until combined — about 30 to 45 seconds — being careful not to overmix.
- Use a 1.5-tablespoon scoop to portion the mixture, then roll each portion between lightly dampened palms into a smooth, round ball about 1.5 inches in diameter. You should get approximately 20 to 24 meatballs.
- Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes, then lightly coat the basket with cooking spray. Arrange the meatballs in a single layer with at least half an inch of space between each one — cook in batches if needed.
- Cook at 400°F (200°C) for 10 to 12 minutes, shaking the basket or turning the meatballs with tongs at the halfway point. Meatballs are done when browned on the outside and the internal temperature reaches 165°F (74°C).
- Transfer the cooked meatballs to a plate and let them rest for 2 to 3 minutes before serving. Serve with marinara sauce, over pasta, in a meatball sub, or as an appetizer.
Notes
- Do not overmix the meat mixture — work it just until all the ingredients come together. Overworking makes the meatballs dense and tough.
- Use 80/20 ground beef for the juiciest results. Leaner ground beef tends to dry out faster in the air fryer's high, dry heat.
- Wet your hands lightly with water before rolling the meatballs to prevent sticking and to get a smoother surface.
- Always cook in a single layer with space between each meatball. Overcrowding leads to steaming rather than browning.
- For a richer flavor, use a half-and-half mix of ground beef and ground pork — this is closer to the traditional Italian-American style.
- You can shape the meatballs up to 24 hours ahead of time and keep them covered in the refrigerator until ready to air fry.
- Leftover meatballs keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- To reheat, place in the air fryer at 350°F (175°C) for 4 to 5 minutes, or drop directly into a simmering pot of marinara sauce for 8 to 10 minutes.
- To make gluten-free meatballs, substitute the regular breadcrumbs with gluten-free breadcrumbs or almond flour.
- For cheese-stuffed meatballs, press a small cube of fresh mozzarella into the center of each meatball before rolling it closed.
Nutrition
Serving: 4meatballsCalories: 240kcalCarbohydrates: 5gProtein: 18gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 85mgSodium: 380mgPotassium: 270mgVitamin A: 4IUVitamin C: 3mgCalcium: 7mgIron: 12mg
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