Air Fryer Meatballs
Tender beef and pork meatballs with Parmesan and a milk-soaked breadcrumb panade, air fried brown in 10 minutes and ready for sauce, subs or pasta.
Ingredients
Ingredients for servings
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Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1/2 cup Italian breadcrumbs
- 1/3 cup milk
- 1 lb ground beef, 85/15
- 1/2 lb ground pork
- 1 egg
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 cups marinara sauce, for serving
Gear
- Air fryer
- Large bowl
- Cookie scoop (optional, for even sizes)
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Steps
Step 1: In a large bowl, stir the breadcrumbs and milk together and let them soak 5 minutes.
Step 2: Add the beef, pork, egg, Parmesan, garlic, parsley, Italian seasoning, salt, pepper and pepper flakes. Mix gently with your hands just until combined.
Step 3: Roll into 1.5-inch balls (about 24). Wet hands make this easier.
Step 4: Lightly oil the air fryer basket. Arrange the meatballs in a single layer with a little space between.
Step 5: Air fry at 380°F for 9 to 11 minutes, shaking halfway, until browned and 160°F inside.
Step 6: Simmer the meatballs in warm marinara for 5 minutes, or serve them over pasta or in sub rolls.
Swaps
- Meat: All beef, or swap the pork for mild Italian sausage.
- Sauce: Toss in barbecue sauce or a grape jelly and chili sauce mix for party meatballs.
- Freeze: Freeze cooked meatballs on a sheet pan, then bag them. Reheat at 350°F for 6 to 8 minutes.
Tips
- A cookie scoop keeps them the same size so they cook evenly.
- USDA recommends 160°F for ground beef and pork.
The story
HAM Cooking. Let’s fire it up.
Meatballs usually mean standing over a splattering skillet, turning each one with tongs like you’re defusing tiny bombs. In the air fryer, they brown all over in about 10 minutes with zero babysitting. You just shake the basket once.
The tenderness secret is the same as for meatloaf: a panade. Breadcrumbs soaked in milk keep the meatballs from getting dense, because the moist crumbs get between the meat proteins and stop them from squeezing tightly together as they cook. Mixing gently matters too. The more you work ground meat, the tougher it gets. A mix of beef and pork gives you flavor from the beef and richness and tenderness from the pork.
The hot air in the fryer browns the outside, which adds a ton of flavor, then a short simmer in marinara lets them soak up sauce. Sub, pasta or straight from the pot with a toothpick. All correct answers.
HAM out.
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