Air Fryer Meatballs
These Air Fryer meatballs are juicy inside with a browned crust and cook in just 12 minutes at 380°F. A mix of ground beef, panko, Parmesan, and eggs keeps them tender and flavorful. Perfect for quick dinners or meal prep, they pair well with marinara, pasta, subs, or rice bowls.
Equipment
- Air fryer
- Mixing bowl
- Instant-read thermometer
- Parchment paper liners (optional)
Ingredients
- 1 1/2 pounds ground beef (80/20)
- 1 cup breadcrumbs panko works best
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic minced
- 2 large eggs beaten
- 1/4 cup milk or water
Instructions
- Preheat the Air Fryer to 380°F for 3 minutes.
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, Italian seasoning, salt, pepper, and minced garlic.
- Add the beaten eggs and milk; mix with your hands just until combined (do not overwork).
- Form the mixture into 1.5-inch meatballs using wet hands.
- Place meatballs in the preheated Air Fryer basket with space between each one. Use parchment liners if sticking is an issue.
- Cook at 380°F for 12 minutes.
- Check that the internal temperature reaches 160°F with an instant-read thermometer.
- Let rest for 2 minutes before serving. Serve plain or with warmed marinara sauce.
Notes
- For extra moisture, stick with 80/20 ground beef; leaner blends like turkey also work well with a splash of olive oil.
- Do not coat meatballs with sauce before air frying; add marinara after cooking to prevent burning.
- Parchment paper liners help prevent sticking, especially with wide basket grates.
- Turkey variation: swap in ground turkey and add 2 tablespoons olive oil; cook time and temperature stay the same.
- Asian-style variation: use ginger and garlic, skip Parmesan, and add 1 tablespoon soy sauce.
- Storage: refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat at 350°F (4 minutes refrigerated, about 8 minutes frozen).