Air Fryer Meatballs Recipe

Ground beef: The main protein for the meatballs, providing a rich and hearty flavor.

Breadcrumbs: Helps bind the meatballs together and adds texture.

Egg: Acts as a binder to hold the meatball mixture together.

Parmesan cheese: Adds a savory, umami flavor to the meatballs.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a bit of heat and depth to the flavor profile.

When forming the meatballs, try to keep them uniform in size, about 1 inch in diameter. This ensures they cook evenly in the air fryer. Additionally, lightly oiling your hands can help prevent the meat mixture from sticking to your fingers, making the process smoother.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• breadcrumbs - Substitute with rolled oats: Rolled oats can be ground to a finer texture and offer a gluten-free alternative while maintaining the binding properties.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good dairy-free alternative.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma.

• Allow the meatballs to cool completely at room temperature. This prevents condensation from forming, which can make them soggy.

• Transfer the cooled meatballs to an airtight container. For added freshness, you can layer them between sheets of parchment paper.

• Store the container in the refrigerator if you plan to consume the meatballs within 3-4 days. This keeps them fresh and ready for a quick reheat.

• For longer storage, place the meatballs in a single layer on a baking sheet and freeze them for about 1-2 hours. This flash-freezing method ensures they don’t stick together.

• Once the meatballs are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to enjoy, reheat the meatballs directly from the freezer. Preheat your air fryer to 350°F (175°C) and cook for 10-12 minutes, or until heated through.

• Alternatively, you can reheat the meatballs in a sauce on the stovetop. Simmer gently until they are warmed to your liking.

• For a quick meal, pair the reheated meatballs with pasta, zoodles, or a fresh salad. They also make a great addition to subs or wraps.

• If you have leftover meatballs in sauce, store them together in an airtight container in the refrigerator. This allows the flavors to meld beautifully.

• Always ensure the meatballs are reheated to an internal temperature of 165°F (74°C) for safe consumption.

• Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Use your microwave for a quick reheat. Place the meatballs on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Reheat in the air fryer for a crispy exterior. Preheat the air fryer to 350°F (175°C). Place the meatballs in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a splash of olive oil or a bit of broth to the pan. Place the meatballs in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until they are warmed through.

• If you have a slow cooker, place the meatballs in the cooker and add a bit of marinara sauce or broth. Set to low and heat for 1-2 hours, stirring occasionally, until they are thoroughly warmed.

• Air fryer: This is the primary cooking device used to cook the meatballs to a golden brown perfection.

• Mixing bowl: A large bowl is needed to combine all the ingredients thoroughly.

• Measuring cups: These are used to measure out the breadcrumbs and grated parmesan cheese accurately.

• Measuring spoons: These are used to measure the salt and black pepper.

• Garlic press: This tool helps to mince the garlic cloves quickly and efficiently.

• Whisk: This is used to beat the egg before adding it to the meat mixture.

• Spatula: A spatula is useful for mixing the ingredients together in the bowl.

• Kitchen scale: Optional, but useful for ensuring you have exactly 1 lb of ground beef.

• Tongs: These are used to handle the meatballs when placing them in the air fryer and removing them once cooked.

• Plate: A plate is needed to place the formed meatballs before transferring them to the air fryer.

• Timer: This helps to keep track of the cooking time, ensuring the meatballs are cooked perfectly.

• Oven mitts: These are used to safely handle the hot air fryer basket.

Prepare ingredients ahead: Measure and mix breadcrumbs, parmesan cheese, and spices the night before to save time.

Use a cookie scoop: This helps to quickly form uniform meatballs and ensures even cooking.

Preheat the air fryer: Start preheating while mixing the ingredients to cut down on waiting time.

Batch cooking: If you have a large air fryer, cook multiple batches of meatballs at once and freeze extras for later.

Minimize cleanup: Line the air fryer basket with parchment paper to reduce cleaning time.