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Air Fryer Meatballs

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Crispy on the outside, juicy on the inside, these air fryer meatballs cook in just 15 minutes with virtually no oil and consistent results every time.

Ingredients

Scale
  • 1 lb ground beef (80/20 fat ratio)
  • 1/4 cup breadcrumbs or panko
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning (or equal parts dried oregano and basil)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Olive oil spray (for the basket)

Instructions

  1. Combine ground beef, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, salt, and pepper in a large bowl. Mix with your hands or a fork until just combined — do not over-mix.
  2. Optionally, cover the bowl and refrigerate for 20–30 minutes so the mixture holds its shape better when rolled.
  3. Using a 1.5-inch cookie scoop or two spoons, portion the mixture and roll each piece firmly between damp palms into uniform 1.5-inch balls.
  4. Preheat the air fryer to 375°F (190°C) for 3 minutes. Spray the basket lightly with olive oil spray and arrange meatballs in a single layer with at least 1/2 inch of space between each one. Cook in batches if needed.
  5. Cook at 375°F for 15 minutes, flipping or shaking the basket at the halfway point (around 6–7 minutes). Meatballs are done when deeply browned and an instant-read thermometer reads 160°F (71°C) in the center of the largest meatball.
  6. Transfer to a wire rack or plate and rest for 3–5 minutes before serving to allow juices to redistribute.

Notes

Use 80/20 ground beef: The fat keeps meatballs juicy in the air fryer’s dry heat. For leaner blends, add 2 tablespoons ricotta or an extra egg yolk.

Don’t over-mix: Mix only until no streaks of egg or breadcrumbs remain — over-working the proteins creates dense, rubbery meatballs.

Wet your hands: Dip hands in cold water before rolling each meatball to prevent sticking and get a smooth, tight ball.

Always preheat: A hot basket triggers immediate browning (Maillard reaction) — skip this and you get steaming instead of crisping.

Check temperature, not color: Use an instant-read thermometer; target 160°F for beef/pork, 165°F for poultry.

Find it online: https://airfrycentral.com/air-fryer-meatballs/