Tender Air Fryer Meatballs (Printer-Friendly)
Juicy, tender meatballs cooked to perfection with a golden-brown crust in an air fryer.
# What You’ll Need:
→ Binder and Seasoning
01 -
1 large egg
02 -
1 garlic clove, minced
03 -
½ teaspoon dried minced onion
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
→ Breadcrumbs and Dairy
06 -
¾ cup Panko breadcrumbs
07 -
¼ cup whole milk
08 -
¼ cup freshly grated Parmesan cheese
→ Meat
09 -
1 pound 90% lean ground beef
10 -
½ pound ground pork
→ Herbs
11 -
3 tablespoons finely chopped fresh parsley, divided
# Steps to Follow:
01 -
In a large mixing bowl, whisk together the egg, minced garlic, dried minced onion, salt, and black pepper until evenly blended.
02 -
Add the Panko breadcrumbs and pour in the whole milk, stirring well. Let the mixture rest for one minute to allow the breadcrumbs to absorb the liquid.
03 -
Gently fold the ground beef and ground pork into the mixture using clean hands. Mix just until combined to prevent toughening the meatballs.
04 -
Stir in the grated Parmesan cheese and 2 tablespoons of the chopped parsley. Mix lightly until evenly distributed.
05 -
Shape the mixture into 15 uniform meatballs using a 3-tablespoon scoop. Arrange them on a baking sheet and refrigerate for at least 1 hour to meld flavors and help maintain shape.
06 -
Preheat a 6-quart air fryer to 400°F (204°C) for 4 minutes.
07 -
Place meatballs in the air fryer basket with space between each to ensure even cooking. Cook in two batches if needed. Air fry at 400°F (204°C) for 15 minutes or until the internal temperature reaches 160°F (71°C).
08 -
Garnish with remaining parsley and serve over pasta with tomato sauce or in a hoagie roll with provolone cheese as desired.
# Helpful Hints:
01 -
Resting meatballs in the refrigerator before cooking enhances flavor melding and helps maintain their shape during cooking.
02 -
Use an instant-read thermometer to ensure meatballs are cooked through without overcooking.
03 -
Avoid overmixing the meat mixture to prevent tough meatballs.