Ingredients
1 lb ground beef (80/20 recommended)
1/2 lb ground pork (or use all beef)
1/2 cup Italian-style breadcrumbs
1/3 cup grated Parmesan cheese
1 large egg
1/4 cup milk (any kind)
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped (or 2 tsp dried)
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp onion powder (optional)
1/4 tsp crushed red pepper flakes (optional)
Olive oil spray (or a light brushing of oil)
Optional for serving: warmed marinara sauce, extra Parmesan, basil, mozzarella, hoagie rolls, spaghettiInstructions
Preheat air fryer to 380°F for 3–5 minutes.
Make the panade (keeps meatballs tender): In a large bowl, mix breadcrumbs and milk. Let sit 2–3 minutes.
Combine: Add beef, pork, egg, Parmesan, garlic, parsley, Italian seasoning, salt, pepper (and optional seasonings). Mix gently just until combined (don’t overwork).
Shape: Roll into 1 1/2-inch meatballs (about 1.5–2 oz each). Lightly spray or brush with oil.
Air fry: Place meatballs in a single layer with a little space between them.
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Cook 10–12 minutes, shaking basket or turning halfway.
Check doneness: Meatballs are done when they reach 165°F internal temperature.
Serve: Toss in marinara, spoon over pasta, or build meatball subs.
Notes
Cooking Tips
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Don’t overmix the meat mixture—mixing too much makes meatballs dense.
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Uniform size = even cooking. Use a small scoop for consistent meatballs.
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Avoid crowding the air fryer basket; cook in batches if needed.
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For extra browning, spray lightly with oil before cooking.
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If you’re saucing them, air fry first, then simmer 5 minutes in marinara to soak up flavor.
Variations
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All-beef: Use 1.5 lb ground beef (still great).
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Leaner option: Use ground turkey or chicken + add 1–2 tbsp olive oil to keep them moist.
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Cheesy center: Press a small cube of mozzarella into the center of each meatball.
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Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
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Spicy Italian: Add 1 tsp fennel seeds + extra red pepper flakes.
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Keto/low-carb: Replace breadcrumbs with crushed pork rinds or almond flour (start with 1/3 cup).
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
Nutrition
- Serving Size: Per 1 meatball (based on 24 meatballs; varies by meat/fat content and breadcrumbs)
- Calories: 85
- Sugar: 0g
- Sodium: 140mg
- Fat: 6g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g