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Close-up of browned, crisp-edged beef meatballs, similar to these air fryer meatballs
Chef Emma

Air Fryer Meatballs

Juicy beef meatballs with Parmesan, garlic and herbs, air fried at 380°F until browned outside and 160°F in the center.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef 450 g, 85% lean
  • 1/3 cup panko breadcrumbs 25 g
  • 1/4 cup milk 60 ml, whole or 2%
  • 1 large egg lightly beaten
  • 1/3 cup Parmesan, finely grated 30 g
  • 2 cloves garlic finely minced or grated
  • 2 tbsp fresh parsley chopped, or 2 tsp dried
  • 1/2 tsp dried oregano or Italian seasoning
  • 3/4 tsp Diamond Crystal kosher salt or a scant 1/2 tsp table salt
  • 1/4 tsp black pepper
  • cooking spray or 1 tsp oil

Equipment

  • Air fryer (4- to 6-quart basket)
  • Large mixing bowl
  • 1½-tablespoon cookie scoop
  • Instant-read thermometer
  • Tongs

Method
 

  1. Stir the panko and milk together in a large bowl and let sit 5 minutes, then mash into a paste.
  2. Add the egg, Parmesan, garlic, parsley, oregano, salt and pepper and stir. Crumble in the beef and mix gently just until combined.
  3. Scoop about 1 1/2 tablespoons (1 oz / 30 g) per meatball and roll lightly with damp hands into 1 1/2-inch balls. You should get about 20.
  4. Preheat the air fryer to 380°F (193°C) for 3 to 5 minutes. Spray the basket and lightly mist the meatballs.
  5. Arrange in a single layer with space between them. Air fry 4 minutes, shake the basket, then air fry 4 to 6 minutes more until browned.
  6. Check that the center reaches 160°F (71°C). Rest 2 minutes, then serve or simmer in warm sauce.

Notes

Frozen fully cooked meatballs: air fry from frozen at 380°F (193°C) for 9 to 12 minutes, shaking every 4 minutes, until 165°F (74°C). Ground chicken or turkey: add 1 tbsp olive oil, chill the shaped balls 15 minutes and cook to 165°F (74°C). Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C). Calories are an estimate per serving (5 meatballs, no sauce) from USDA FoodData Central values.