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Air Fryer Meatballs
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Ingredients
0 of 12 gathered
Step by step
Method
5 steps
- 1
In a large bowl, gently mix 1½ lb ground beef (or beef/pork mix) with 1 large egg, ½ cup grated Parmesan, ⅓ cup milk, ⅓ cup plain breadcrumbs, 2–3 minced garlic cloves (or 1 teaspoon garlic powder), 1–2 teaspoons kosher salt, ½–1 teaspoon black pepper, ½–1 teaspoon dried oregano, and 2–3 tablespoons chopped fresh parsley (or 1 teaspoon dried). Stop when it just comes together — overworking makes tough meatballs.
- 2
Roll into golf-ball-size meatballs about 1½ inches. Chill 10 minutes if the mix feels soft and sticky.
- 3
Preheat the air fryer to 375°F. Lightly oil or spray the basket and the meatballs so they brown instead of sticking.
- 4
Arrange in a single layer with space between them — batch as needed. Air fry 10–14 minutes, shaking or turning halfway, until browned and the centers hit 160°F.
- 5
Rest 2–3 minutes. Toss with warm marinara or serve with pasta, salad, or bread. You want browned juicy meatballs with a savory Parmesan-herb middle — not pale steamed balls or dry dense hockey pucks.