Air Fryer Turkey Meatballs
Juicy, tender turkey meatballs made in the air fryer with 93% lean ground turkey, simple seasonings, and a light spritz of oil. They cook fast at 400°F and hold together with an egg binder and gluten-free breadcrumbs. Perfect for meal prep and weeknight dinners.
Equipment
- Air fryer
- Large mixing bowl
- Measuring cups and spoons
- Cooling rack insert (optional)
Ingredients
- 1 lb ground turkey 93% lean
- 1/2 cup gluten-free breadcrumbs
- 1 tsp dried oregano
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 2 tbsp fresh parsley chopped
- as needed avocado oil spray for spritzing
Instructions
- Combine ground turkey, breadcrumbs, oregano, minced garlic, salt, and pepper in a large bowl.
- Add the egg and chopped parsley; mix gently with your hands just until combined without overworking.
- Form into 16 meatballs about 1.5 inches each and place on a plate.
- Preheat the air fryer to 400°F for 3 minutes. Spritz each meatball lightly with avocado oil spray.
- Arrange meatballs in the air fryer basket in a single layer without touching.
- Cook at 400°F for 12 to 14 minutes until lightly golden and the internal temperature reaches 165°F.
- Remove and let rest for 2 minutes before serving.
Notes
- Do not overmix the meat; mixing gently keeps the meatballs tender.
- Use 93% lean turkey for the best balance of juiciness and structure.
- Lightly spray with oil to prevent sticking and help browning.
- Cook to 165°F internal temperature for food safety.
- Storage: up to 4 days refrigerated, 3 months frozen; cool before storing.
- Reheating: air fry at 350°F for 5–6 minutes, or microwave in short bursts.
- Variations: swap breadcrumbs with almond flour for paleo; add 1/2 cup grated, well-squeezed zucchini for extra moisture.