Air Fryer Turkey Meatballs
These Air Fryer Turkey Meatballs are golden and crispy on the outside, tender and juicy on the inside, and ready in under 30 minutes. Made with 93% lean ground turkey, Italian seasoned breadcrumbs, fresh garlic, Parmesan, and a handful of pantry spices, they deliver big, savory flavor without the heaviness of a traditional beef meatball. The air fryer does all the work, giving you perfectly cooked meatballs every single time with minimal cleanup. Serve them with pasta and marinara, stuff them into a sub, or skewer them as a party appetizer — they're endlessly versatile and genuinely crowd-pleasing.
Equipment
- Air fryer 5-6 quart recommended for a full batch
- Large mixing bowl
- Medium cookie scoop About 1.5 tablespoon capacity for even meatball sizing
- Cutting board and sharp knife
- Garlic press or microplane
- Measuring cups and spoons
- Tongs or spatula For flipping meatballs halfway through cooking
- Parchment paper air fryer liners (optional) Makes cleanup easier
- Instant-read thermometer To confirm internal temperature of 165°F
Ingredients
- 1 lb ground turkey 450g; 93% lean recommended for best texture and juiciness
- 1/3 cup Italian seasoned breadcrumbs about 35g
- 1/4 cup Parmesan cheese about 25g, finely grated
- 1 large egg lightly beaten
- 3 cloves garlic minced as finely as possible
- 2 tablespoons fresh parsley finely chopped; or substitute 1 tsp dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for added heat
- 1 tablespoon milk helps keep meatballs moist; any milk works including non-dairy
For Cooking
- olive oil spray or avocado oil spray for coating the basket and meatballs before air frying
Instructions
- Mince 3 garlic cloves finely, chop fresh parsley, beat the egg, and measure out all dry ingredients before starting. Having everything prepped and ready makes mixing fast and easy.
- Combine ground turkey, beaten egg, milk, breadcrumbs, Parmesan, garlic, parsley, and all seasonings in a large bowl. Mix gently with your hands until just combined — do not overmix or the meatballs will turn out dense.
- Using a medium cookie scoop or heaping tablespoon, portion out about 1.5 tablespoons of mixture per meatball and roll into smooth, round balls with lightly dampened hands. You should get approximately 20 meatballs of uniform size.
- Preheat your air fryer to 380°F (193°C) for 3 to 5 minutes. Lightly coat the basket with olive oil or avocado oil spray before adding the meatballs.
- Arrange meatballs in a single layer in the air fryer basket with about half an inch of space between each one, then lightly spray the tops with oil. Cook in batches if needed to avoid crowding.
- At the 6-minute mark, open the basket and carefully flip each meatball with tongs, then continue cooking for another 5 to 6 minutes. Meatballs are done when golden brown and the internal temperature reaches 165°F (74°C).
- Transfer meatballs to a serving plate and let them rest for 2 to 3 minutes before serving to allow the juices to redistribute. Serve with marinara, over pasta, in a sub, or with your favorite dipping sauce.
Notes
- Use 93% lean ground turkey, not 99% lean. The extra fat keeps the meatballs moist and prevents the dry, crumbly texture that very lean turkey is prone to in the air fryer.
- Don't overmix the meat mixture. Mix only until no dry pockets remain — overworking the meat toughens the proteins and makes the meatballs dense.
- Wet your hands with cool water before rolling. This prevents the sticky turkey mixture from clinging to your palms and helps you form smoother balls.
- Make all meatballs the same size. Uniform meatballs cook evenly at the same rate. A cookie scoop is the easiest way to achieve this.
- Always use a thermometer. Ground turkey must reach an internal temperature of 165°F (74°C) for food safety — color alone is not a reliable indicator of doneness.
- For make-ahead: roll and refrigerate uncooked meatballs up to 24 hours ahead, covered. Air fry fresh when ready to serve.
- To freeze: cook fully, cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Keeps for up to 3 months.
- To reheat from frozen: air fry at 350°F for 8 to 10 minutes, flipping once, until heated through to 165°F.
- For gluten-free meatballs: substitute Italian seasoned breadcrumbs with gluten-free breadcrumbs or almond flour.
- Don't crowd the basket. Overcrowding blocks airflow and causes meatballs to steam instead of crisp. Cook in two batches if needed.
Nutrition
Serving: 5meatballsCalories: 235kcalCarbohydrates: 7gProtein: 27gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 115mgSodium: 420mgPotassium: 340mgFiber: 0.5gSugar: 1gVitamin A: 4IUVitamin C: 3mgCalcium: 8mgIron: 10mg
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