Air Fryer Meatballs

Tender Italian-style beef and pork meatballs with Parmesan, garlic and parsley, browned in the air fryer in 12 minutes. Makes about 20.

Low-carbHigh-proteinBudget-friendlyNo added sugarFreezer-friendly

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 12 min
  • Total 30 min
  • Yield 4 servings (about 20 meatballs)
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Browned air fryer meatballs in marinara sauce with spaghetti

Air frying browns meatballs on all sides without standing over a splattering skillet. Simmer them in marinara afterward for spaghetti and meatballs or meatball subs.

A panade of bread crumbs soaked in milk keeps them tender.

Instructions

  1. Soak the crumbs. Stir the bread crumbs and milk together in a large bowl and let stand 5 minutes.
  2. Mix. Add the beef, pork, egg, Parmesan, garlic, parsley, salt and pepper and mix gently with your hands until just combined.
  3. Shape. Roll into 1 1/2-inch balls, about 20. Heat the air fryer to 375°F.
  4. Air fry. Cook in a single layer 10 to 12 minutes, shaking the basket halfway, until browned and 160°F in the center.
  5. Serve. Simmer in warm marinara for a few minutes and serve over spaghetti or in rolls.

Nutrition per serving (estimated)

580Calories
12 gCarbohydrates
1 gFiber
12 gNet carbs
38 gProtein
41 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Low-carbHigh-proteinBudget-friendlyNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Wet your hands to keep the mixture from sticking while you roll.
  • Freeze cooked meatballs up to 3 months; reheat in sauce.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days. Freeze cooked meatballs up to 3 months; reheat in simmering sauce until hot through, 165°F.

Questions about this recipe

What temperature should meatballs be cooked to?
160°F in the center for beef and pork.
Can I use all beef?
Yes. Use 1 1/2 pounds ground beef; the pork just makes them a little more tender.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chianti or another Sangiovese. Wine pairing guide

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