Juicy Air Fryer Meatballs Recipe

I’m excited to share my Meatball Air Fryer Recipe that blends ground beef and pork with Parmesan, breadcrumbs, and Italian seasoning for an unexpectedly simple shortcut to homemade meatballs.

I never thought meatballs could change my weeknight game until I tried these Juicy Air Fryer Meatballs. Using ground beef and a hit of grated Parmesan they come out with a crackling outside and a shockingly juicy inside, and every bite makes you wanna know the secret.

This Meatball Air Fryer Recipe isn’t fancy but it’s the kind that’ll make you pause, fork halfway to mouth, wondering why you waited so long. I messed up once and still couldn’t stop eating them, so yeah they’re forgiving.

If you like bold flavors and easy wins, these will be your new go to.

Ingredients

• Ground beef: rich protein, fills you up, adds savory fat and deep meaty flavor
• Ground pork: tender fat, boosts juiciness and gives a mild sweet porky note
• Bread crumbs: soak up moisture, add light texture, small carbs and some fiber
• Parmesan cheese: salty umami punch, little fat and protein, big flavor boost
• Egg: binder that adds protein and moisture, helps meatballs hold together
• Garlic: sharp, pungent bite, brings savory brightness and a touch of heat, its awesome
• Parsley: fresh herb lift, adds color, vitamins and a slightly bitter green note
• Italian seasoning: dried herbs blend, adds aromatic depth without extra calories or sodium
• Olive oil: helps crisp exterior, healthy fats in moderation and boosts flavor

Ingredient Quantities

• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 3/4 cup plain bread crumbs (panko or regular)
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup milk
• 2 cloves garlic, minced
• 1 1/2 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley
• cooking spray or 1 tbsp olive oil

How to Make this

1. Preheat your air fryer to 375°F (190°C) and lightly grease the basket with cooking spray or brush with the 1 tbsp olive oil.

2. In a large bowl add 1 lb ground beef and 1/2 lb ground pork. Toss in 3/4 cup plain bread crumbs, 1/3 cup grated Parmesan, 1 large egg, 1/4 cup milk, 2 cloves minced garlic, 1 1/2 tsp Italian seasoning, 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp chopped parsley.

3. Mix everything gently with your hands until just combined; dont overwork the meat or the meatballs will get tough. Tip: wet your hands with water to keep the mixture from sticking.

4. Portion the mixture into roughly 1 1/4 to 1 1/2 inch meatballs (about 1 to
1.5 tbsp each or use a #40 cookie scoop) and roll them lightly so they hold shape without packing too tight.

5. If the mix is super sticky, pop the formed meatballs in the fridge for 10 to 15 minutes to firm up.

6. Arrange meatballs in a single layer in the air fryer basket leaving space between each for air circulation. Lightly spray the tops with cooking spray or brush a bit of olive oil.

7. Cook at 375°F for 10 to 12 minutes, shaking or flipping the basket halfway through so they brown evenly. Check doneness with a meat thermometer — they should reach 160°F.

8. For an extra crisp exterior, crank the air fryer to 400°F for the last 1 to 2 minutes, but watch closely so they dont burn.

9. Let meatballs rest 4 to 5 minutes after cooking so juices redistribute, then sprinkle with extra parsley and Parmesan if you want.

10. Serve with marinara over pasta, on a sub, or as an appetizer with toothpicks.

Equipment Needed

1. Air fryer (preheat to 375°F, big enough to fit a single layer of meatballs)
2. Large mixing bowl (for combining beef, pork and the rest)
3. Measuring cups and spoons (3/4 cup, 1/3 cup, tbsp, tsp etc)
4. #40 cookie scoop or tablespoon (to portion 1 to 1.5 tbsp meatballs)
5. Instant read meat thermometer (check they reach 160°F)
6. Baking sheet or plate (to hold formed meatballs in the fridge if sticky)
7. Pastry brush or oil mister / cooking spray (to oil the basket and tops)
8. Tongs or spatula (for shaking/flipping halfway through)
9. Cutting board and knife (for mincing garlic and chopping parsley)

FAQ

Juicy Air Fryer Meatballs Recipe Substitutions and Variations

• Ground beef (1 lb 80/20): swap for ground turkey (85/15) plus 1 tbsp olive oil to keep them juicy, or use all ground pork or ground lamb for a richer flavor; if you use turkey they’ll be milder so season more.
• Plain bread crumbs (3/4 cup): use 3/4 cup crushed crackers (Ritz or saltines), or 3/4 cup quick oats pulsed once in a blender, or 3/4 cup almond flour for a gluten free option (almond flour makes them a bit denser).
• Grated Parmesan (1/3 cup): substitute Pecorino Romano or Asiago (they’re saltier so cut back on added salt), or 1/3 cup nutritional yeast for a dairy free cheesy note.
• Large egg: use a “flax egg” 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min), or 1/4 cup plain Greek yogurt, or 1/4 cup mashed potato for binding if you want no egg.

Pro Tips

– Chill the meat mix for at least 15 to 30 minutes before shaping so it firms up and wont stick to your hands, this also helps the balls hold their shape and shrink less while cooking.

– Weigh or size them so every meatball is about 20 to 25 grams, then they all cook evenly and you wont end up with some raw and some dry, a small kitchen scale really pays off.

– For a deeper crust, quickly sear the formed meatballs in a smoking hot skillet for 30 to 60 seconds per side before air frying, or brush a little oil on them and finish with a quick high-temp blast at the end, just keep an eye so they dont burn.

– Make ahead: freeze rolled meatballs on a baking tray until solid then transfer to a bag, cook from frozen and add a few extra minutes, or thaw overnight in the fridge and cook like normal — saves so much time on busy nights.

– To keep them crisp but juicy while serving, rest them on a wire rack not on a plate, and if youre saucing them, simmer gently in warm marinara for a few minutes so they soak up flavor without falling apart.