Quick, easy, and healthier than pan-frying! These air fryer meatballs are juicy, flavorful, and perfect served over marinara sauce for a satisfying Italian-inspired beef dinner the whole family will love.
These meatballs in the air fryer are such a game changer, and they’re my new favourite way to cook meatballs! Ever since I got my new air fryer back in the spring, I’ve been hooked, and if you’ve been following the blog for some time, you know that I’ve been literally using my air fryer every day, and multiple times a day at that! Wherever I can, I’m looking for something quick and delicious, the air fryer really has saved the day!
I love to cook in the air fryer offers a quick and healthier alternative to traditional frying methods by using hot air circulation to cook food evenly with little to no oil. This technique not only reduces fat content but also delivers a crispy exterior and tender interior, making it perfect for a variety of dishes from vegetables to chicken wings. Its ease of use, fast cooking times, and minimal cleanup make the air fryer an essential tool for busy home cooks who want flavorful results without the extra calories or mess. Whether you’re reheating leftovers or experimenting with new recipes, the air fryer enhances convenience without sacrificing taste.
If you're searching for a quick and satisfying meal option that you can prep in advance, then this recipe is perfect for you! These juicy meatballs are not just a breeze to prepare, but they also deliver on flavor. These meatballs are excellent for serving with spaghetti, in a sub, or as a standalone dish, they bring the essence of classic comfort food right to your table. If you want to have a truly special meal, then I encourage you to put your heart on a plate with these high protein tender meatballs as part of your Live to Cookone-month challenge! Get started for free today by signing up to my email newsletter, plus all of my latest recipes will be delivered straight to your email inbox.
Don’t forget to watch the video to follow along with all the steps! Let’s dive into a recipe that combines convenience and deliciousness, making dinner special any time!
Why YOu’ll Love To Make Meatballs In the Air Fryer
Fast and easy: All we need to do is form our meatballs and then cook! Since this process is so fast and simple, I really recommend you make a large batch. You can keep the formed raw meatballs in the freezer so that you can enjoy some meatballs whenever you’ve got the craving for them!
Nutritious: Meatballs get a bad rap for some reason! These meatballs are full of protein along with iron, vitamin B12, vitamin B6, and zinc thanks to the ground beef. Incorporating these meatballs as part of a healthy balanced diet can assist in muscle growth and repair and prevent anemia.
Minimal cleanup: I really enjoy cooking with my air fryer because the clean-up is so easy - it’s almost non-existent, actually! If you’re using an air fryer liner, then this will protect your basket from quite a mess that you would otherwise get from pan-frying the meatballs.
Great texture and flavour: I love it when my meatballs are extremely juicy inside but also have a bit of a sear, which is typically achieved from pan-frying the meatballs.
Tips for the Juiciest Meatballs In the Air Fryer!
Use the freshest meat to prepare the meatballs, if you use high quality ingredients you will taste the goodness.
While you can use raw onions and garlic for the meatball mixture, sautéing them first helps create more depth and releases the aromatics and sweetness within the onion and garlic, giving the meatballs more flavor.
When making your meat mixture, be careful not to over-mix when combining the ingredients. Over-mixing will affect the texture of the proteins, and this may result in denser meatballs.
Soak the Panko breadcrumbs in milk until completely mushy and drain and excess milk. This breadcrumb and milk mixture helps create the panade that makes the meatballs fluffy, light and helps to keep them juicy.
Use fresh parsley, as much as I would like the convenience of substituting with dried parsley, it just does not work. Fresh parsley is one of the key flavours in these meatballs and irreplaceable.
Be generous with Parmesan cheese, the creaminess helps round of also helps with binding the flavors and add a wonderful nutty flavor.
Wear gloves when forming the meatballs because they make working with the meatballs much easier and greasing the gloves prevents the meat from sticking.
Greasing the air fryer basket/air fryer liner and the tops of the meatballs with oil helps with the browning of the meat which then helps to keep the insides moist.
Don’t overcrowd the air fryer basket and ensure to leave gaps between the meatballs so that they become crispy instead of steam.
Questions You May Have!
What Meat Should I Use for Meatballs?▼
Lately I’ve been loving getting the beef and pork blend from my grocery store! If you can’t find this, then don’t worry! You can simply use half ground beef and half ground pork to make your meatballs. If you want an alternative from pork, then I recommend using ground veal. I have in the past and it’s absolutely delicious!
Can I Use Another Type of Breadcrumb to Make Meatballs?▼
My go-to choice is Panko breadcrumbs because they have the most flavour and will give the texture we’re looking for in our meatballs. I also had some gluten-free breadcrumbs, so in one attempt I combined the two types of breadcrumbs together. I actually found that the gluten-free breadcrumbs just didn’t hold up to the texture of the Panko breadcrumbs, so I really do swear by them. However, if you need the meatballs to be gluten-free, then definitely use those breadcrumbs, but you may not get the same final results.
Do I Even Have to Use Breadcrumbs In This Meatball Recipe?▼
Yes, meatballs are traditionally made with breadcrumbs, and I do suggest that you don’t omit them. If you really have to omit the breadcrumbs to make these meatballs lower in carbs, then I understand, but I firmly believe you are missing out! What’s even better is that the breadcrumbs are going to soak in our milk to make a panade, and this makes the meatballs so pillowy soft and super delicious!
What’s a Panade?▼
A panade is a mixture of bread or breadcrumbs that’s soaked in a liquid, either milk or cream, water, or broth for about 10 minutes. Then, this mixture is added to ground meat before cooking to help keep the meat moist. A panade is often used in meatloaves and meatballs. The purpose of a panade is to ensure that the meat does not become too dry. If you’ve noticed a burger patty cooking, it shrinks up because the proteins contract and squeeze out moisture. However, when you incorporate starches with the meat, they expand and go through a change called “gelatinization.” Incorporating the panade is how we ensure we have plump and airy meatballs, which is why I really urge you not to skip the step! As you’ll see in the photos and video, I actually didn’t let the breadcrumbs soak in milk separately, but I did let this all sit together in the meat before forming the meatballs. Either option you choose works!
Should I Use Fresh Or Dried Parsley?▼
I have made these meatballs with both dried parsley and fresh parsley. Recently, I used dried parsley quite frankly whenever I buy fresh parsley it always goes to waste! In the past I would always use fresh parsley, but I realized that using dried parsley gives pretty much the same effect and it’s much more economical. As I describe in my free motivational guide to explore your potential, Make Cooking Fun!!, using what you already have on hand should always take over going out to the store to buy something else, especially if it’s an ingredient that you don’t plan on reusing. Unless you actually plan on using your huge bunch of parsley, I suggest you stick to dried parsley to prevent food waste. Plus, you only have to buy it once and it can last for quite some time - much longer than fresh parsley, and it will definitely stretch out your dollar!
However, as you’ll see in the video and in the photos, I am actually using fresh parsley. The secret to prevent waste is to get a parsley plant, which I was toying around with the idea for awhile! Now that I’ve purchased the plant, I realize that when you buy the bunch of parsley at the grocery store, they probably give you as much as is in the plant. Isn’t that crazy??
How Come You Don’t Use an Air Fryer Liner?▼
Honestly, I didn’t use the air fryer liner because it makes for a better picture for this blog and for YouTube! However, if I didn’t need the picture, then the liner definitely helps minimize the cleanup! The best liner to use is one with perforated holes so that air can still cross-ventilate to get the air fried crispy finish.
What Temperature Do We Cook Meatballs in the Air Fryer?▼
We will be cooking the meatballs in the air fryer at 400 F using the “Air Fryer” setting.
How Long do Meatballs Cook in the Air Fryer?▼
The meatballs will cook for about 14 minutes, depending on the size of them. I found that these cooked in about 12 minutes.
Be sure to scroll to the bottom of this post or press the “Jump to Recipe” button for the FULL PRINTABLE RECIPE CARD, where you can find all the ingredient quantities, and you can save the recipe for later. The recipe card also allows you to scale the recipe based on how many meatballs you’re looking to make. By default, one pound of meat will yield about 24 golf-ball sized meatballs.
Ground meat: Here I will be using a blend of ground beef and pork.
Egg yolk: One yolk to be used as a binding agent for the meatballs. You can save the egg whites to use in an omelette or in a meringue!
Milk: Be sure not to skip this ingredient! I always soak my Panko breadcrumbs in milk before making your meatballs to get light, fluffy meatballs.
Parsley: Fresh or dried parsley will do the job here. I’m using fresh for this demonstration.
Onion: Red onion always adds some additional flavour to truly enhance the meatballs.
Garlic cloves: Minced garlic is just mandatory for some tasty meatballs and to add flavours in general!
Seasoning: Salt and pepper is all that you need to enjoy these meatballs to the fullest! There’s no need to over-complicate the seasonings since we have tons of flavour from the parsley, garlic and onion.
Olive oil: A little bit to get the perfectly crisp exterior. We’ll spray some when they’ve been added to the air fryer.
Cheese: I don’t believe meatballs are complete without Parmesan cheese! We’ll add some inside the meatball mixture, and I really recommend you add some extra on top!
How to make Air Fryer Meatballs
In a small bowl, combine the breadcrumbs and milk to make a panade. Mix and let it sit for 10–20 minutes until soft and mushy. (You can also skip this step and add the breadcrumbs and milk directly to the meat later.)
Meanwhile, heat 1 tsp olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
In a large bowl, combine the ground meats, parsley, Parmesan, and egg yolk. Add the soaked breadcrumbs and the sautéed onion and garlic. Season with salt and pepper, then mix everything together just until combined—don’t overwork it.
Divide the mixture into 12 equal portions (~38 g each) and shape into golf ball–sized meatballs. Gently roll and toss between your palms to smooth the surface, pressing just enough so they hold their shape. Lightly oil your hands or wear gloves to prevent sticking.
Preheat your air fryer to 400°F. Lightly oil the basket, arrange the meatballs in a single layer, and spray them lightly with oil.
Air fry for 12–14 minutes, turning halfway through, until golden brown and cooked through.
Enjoy them as is, toss them in marinara, or make the ultimate meatball sub or spaghetti and meatballs dinner.
How Do I Know the Meatballs are Cooked?▼
Once the meatballs have finished cooking, the meat should no longer be pink. To be extra cautious, you can use an instant read thermometer according to Health Canada. However, I typically check if the meat is fully cooked by cutting a sacrificial meatball in half!
What to Serve With Meatballs
There are so many ways to enjoy these juicy and healthy meatballs!
You can keep cooked or raw meatballs in the fridge for up to 3 to 4 days. I recommend keeping them in an airtight container.
To Freeze
I would avoid freezing meatballs once they have been cooked since they will not be as juicy once reheated. If you have to, try to flash freeze them by arranging them on a baking sheet with ample space between the meatballs before bagging them.
Instead, I would suggest you freeze raw meatballs. Place them on a baking sheet and seal the sheet with 2-3 layers of plastic wrap. Once the meatballs have frozen, you can easily transfer them to a freezer-safe Ziploc bag.
These meatballs can easily be individually frozen for up to 6 months. However, my recommendation is to have it within the month so that you don’t lose too much flavour.
To cook frozen raw meatballs, there’s no need to let them thaw overnight - you can cook frozen meatballs directly in the air fryer! Preheat the air fryer to 400 F, and when it’s ready, select “Air Fry” at 400 F for 7 minutes. Flip, then allow another 5 to 7 minutes to be entirely cooked through..
How to Reheat Meatballs?▼
The best way to reheat meatballs is in the air fryer, just as you cooked them! Simply place the meatballs in the air fryer basket (or perhaps in a casserole with sauce and cheese!), and preheat it to 350F. I would suggest you cover the meatballs with foil in order to retain the moisture. Reheat for 10 to 12 minutes, or until they are entirely warmed through.
If you’re in a rush, you can definitely microwave the meatballs for about a minute or two. However, keep in mind that doing this will cause the meatballs to lose their crispy exterior.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Quick & Easy Healthy Air Fryer Meatballs Recipe
Quick, easy, and healthier than pan-frying! These air fryer meatballs are juicy, flavorful, and perfect served over marinara sauce for a satisfying Italian-inspired beef dinner the whole family will love.
In a small bowl, combine the breadcrumbs and milk to make a panade. Mix and let it sit for 10–20 minutes until soft and mushy. (You can also skip this step and add the breadcrumbs and milk directly to the meat later.)
In a small bowl, combine the breadcrumbs and milk to make a panade. Mix and let it sit for 10–20 minutes until soft and mushy. (You can also skip this step and add the breadcrumbs and milk directly to the meat later.)
2
Meanwhile, heat 1 tsp olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Meanwhile, heat 1 tsp (5 ml) olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
3
In a large bowl, combine the ground meats, parsley, Parmesan, and egg yolk. Add the soaked breadcrumbs and the sautéed onion and garlic. Season with salt and pepper, then mix everything together just until combined—don’t overwork it.
In a large bowl, combine the ground meats, parsley, Parmesan, and egg yolk. Add the soaked breadcrumbs and the sautéed onion and garlic. Season with salt and pepper, then mix everything together just until combined—don’t overwork it.
4
Divide the mixture into 12 equal portions (~38 g each) and shape into golf ball–sized meatballs. Gently roll and toss between your palms to smooth the surface, pressing just enough so they hold their shape. Lightly oil your hands or wear gloves to prevent sticking.
Divide the mixture into 12 equal portions (~38 g (1 oz (28 g)) each) and shape into golf ball–sized meatballs. Gently roll and toss between your palms to smooth the surface, pressing just enough so they hold their shape. Lightly oil your hands or wear gloves to prevent sticking.
5
Preheat your air fryer to 400°F. Lightly oil the basket, arrange the meatballs in a single layer, and spray them lightly with oil.
Preheat your air fryer to 400°F (204°C). Lightly oil the basket, arrange the meatballs in a single layer, and spray them lightly with oil.
6
Air fry for 12–14 minutes, turning halfway through, until golden brown and cooked through.
Air fry for 12–14 minutes, turning halfway through, until golden brown and cooked through.
7
Enjoy them as is, toss them in marinara, or make the ultimate meatball sub or spaghetti and meatballs dinner.
Enjoy them as is, toss them in marinara, or make the ultimate meatball sub or spaghetti and meatballs dinner.
Nutrition per serving
75
Calories
4g
Protein
2g
Carbs
5g
Fat
0g
Fiber
0g
Sugar
163mg
Sodium
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Tested & written in Anadi’s kitchen
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