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 sugar

Browned air fryer meatballs in marinara sauce with spaghetti
  • Prep 15 min
  • Cook 12 min
  • Total 30 min
  • Yield 4 servings (about 20 meatballs)

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

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.

Ingredients

Meatballs

  • 1 pound ground beef (80/20)
  • 1/2 pound ground pork
  • 1/2 cup Italian bread crumbs
  • 1/3 cup milk
  • 1 egg
  • 1/2 cup grated Parmesan
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For serving

  • Marinara sauce and spaghetti, for serving

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

  • Wet your hands to keep the mixture from sticking while you roll.
  • Freeze cooked meatballs up to 3 months; reheat in sauce.

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 ›

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