Air Fryer Meatballs
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Learn how to make air fryer meatballs that are tender, juicy, and healthy. Ready in just 10 minutes, these make a fast and satisfying dinner!
I tested these air fryer meatballs a few different ways before settling on this version. Using lean beef made them noticeably drier, so I switched to 90/10 for a juicier result. I also found cooking at a slightly higher temperature gave a better, crisp exterior without overcooking the inside.
Like my air fryer turkey meatballs, they turn out perfectly moist and juicy.
They’ve now become one of my go-to air fryer dinners when I want something quick and properly cooked through (not dry or bland like some versions can be).
If you’ve tried my air fryer whole chicken, air fryer pork tenderloin, or air fryer ribs, this recipe uses a similar approach to achieve a crisp exterior and a juicy interior.
Table of Contents
Why I love this recipe
- They cook in under 10 minutes without drying out. I tested these at both 350 and 375°F, and the higher temp gave a better sear while keeping the inside juicy.
- No oil, but still juicy. I was skeptical at first, but using slightly higher-fat beef (85/15 or 90/10) made all the difference compared to the leaner batches I tried.
- Consistent results. Proper spacing of the meatballs prevented them from steaming and ensured a crispy exterior every time.
What I love the most about this recipe is its versatility. They can be made with various types of ground meat (such as pork, lamb, or chicken) and served with various sauces and side dishes.
Ingredients needed
If you regularly make meatballs, you’ll be familiar with the similar ingredients. Here is what you’ll need:
- Ground beef. Choose ground beef with some fat, like 90/10 or 85/15. I don’t recommend using extra lean or fat-free ground beef, as no matter what else you add to the mixture, it always dries out!
- Breadcrumbs. Regular breadcrumbs are fine, but I find panko breadcrumbs hold so much more flavor.
- Parmesan cheese. Always use freshly grated Parmesan cheese, as it cooks much better with the meat than the pre-shredded kind. It also has a much better flavor.
- Italian seasoning. A mix of different herbs, such as oregano and basil. If you plan on serving these meatballs in a tomato-based sauce (our homemade sugo or pomodoro sauces are family favorites!), do not skimp on this!
- Salt and pepper. To taste.
- Garlic powder. I’ve tried these meatballs with both fresh garlic and garlic seasoning, and the powder works best for air frying. If I were baking or pan-frying these, then I’d use the fresh kind.
- Eggs. Room temperature.
- Milk or water. For the extra moisture needed. I like using milk because it’s just so much more flavorful.
How to cook meatballs in the air fryer
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Preheat the air fryer. Preheat the air fryer to 190C/375F.
Step 2- Prepare the meatballs. Add all the ingredients to a mixing bowl and mix well. Try not to overmix here- one batch I did this to turned out noticeably tougher.
Step 3- Shape. Now, wet your hands to roll out and prepare 24-28 meatballs.
Step 4- Cook the meatballs. Grease the air fryer basket and place a single layer of meatballs. Let them cook for 10 minutes or until they reach an internal temperature of 165F. If your air fryer runs out, check at the 9-minute mark. Mine starts overbrowning slightly past 10 minutes.
Step 5- Rest and serve. Let them cool for 5 minutes before serving.
Recipe tips and variations
- Make the meatballs all roughly the same size so they cook evenly.
- Don’t overcrowd the air fryer basket; leave plenty of room for air to circulate the meatballs. This will help them cook evenly and prevent them from steaming instead of frying. I tested this with a full basket versus spaced batches, and the difference was noticeable.
- To avoid overcooking, use a meat thermometer to ensure the meatballs have reached a safe internal temperature of at least 160°F. This is a MUCH easier way to check than cutting the meatballs in half every time.
- Add diced vegetables. Finely diced vegetables like onions, bell peppers, mushrooms, and zucchini can add flavor and moisture to your meatballs. They are also a sneaky way to pack in extra veggies, too!
- Use flavored breadcrumbs. To intensify the Italian flavors, I sometimes use Italian-flavored breadcrumbs, which make such a difference.
- Try different sauces. Coat your meatballs in a sauce before cooking them in the air fryer. We like to give them an Asian twist by coating them in bulgogi sauce, katsu sauce, and even eel sauce.
Storage instructions
To store. Put leftovers in an airtight container and refrigerate for 3-4 days.
To freeze. Meatballs can be frozen in a freezer-safe container for up to 3 months.
Reheating. Reheat them in the air fryer or microwave until warm enough to serve.
Frequently asked questions
When referring to cooked meatballs, they only need 5 minutes in the air fryer at 190C/375F. Give them a shake halfway through so all sides heat up nicely.
If they are thawed before adding them to the air fryer, they will cook in 12-15 minutes at 190C/375F. When frozen meatballs are added to the air fryer, you must wait a few more minutes to enjoy them.
Yes! If you are using pre-made and frozen meatballs, you can add them directly to the air fryer and cook as instructed. The only difference is to adjust the cooking time to compensate. I’ve got a dedicated air fryer frozen meatballs post on it.
More delicious meatball recipes
Do you love meatballs as much as I do? Here are some other ways to enjoy them.
- Ground chicken meatballs– My family LOVES this with some Asian sauces.
- Lamb meatballs– A severely underrated meat to use for meatballs.
- Vegan meatballs– Slight oxymoron, but incredibly delicious.
- Eggplant meatballs– Super meaty for a non-meat recipe.
- Pork meatballs– Juicy, tender, and full of Mediterranean flavors.
Air Fryer Meatballs
Video
Ingredients
- 1 1/2 pounds ground beef
- 1 cup bread crumbs
- 1/4 cup parmesan cheese
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic minced
- 2 large eggs beaten
- 1/4 cup milk or water
Instructions
- Preheat the air fryer to 190C/375F.
- In a mixing bowl, add all the ingredients and mix well.
- Using lightly wet hands, shape the mixture into 24 meatballs.
- Grease the air fryer basket and place a single layer of meatballs on the base.
- Air fry for 10-12 minutes or until they reach an internal temperature of 165F.
- Let the meatballs rest for 5 minutes before serving.
For tender meatballs you really want 1 part pork to 3 parts beef. OR 50/50. When soaking the panko let them soak in the milk or beef bouillon for 20 minutes. ALSO, fresh oregano is a game changer.
Thanks for sharing this Anna, so glad you’re enjoying the recipe and some great tips!