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Air Fryer Meatballs
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Healthy Air Fryer Meatballs: 8 Steps in 25 Minutes

Juicy air fryer meatballs made with lean ground turkey, grated onion, breadcrumbs, and simple seasonings for a fast, healthy weeknight dinner
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Prep Time 12 minutes
Cook Time 10 minutes
Rest Time 3 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey 93% lean; ground chicken or lean beef also works.
  • 1 large egg helps bind the mixture.
  • 1/3 cup breadcrumbs oat flour or crushed rice crackers also work.
  • 1/4 cup grated onion adds moisture and flavor.
  • 2 cloves garlic minced.
  • 2 tbsp Parmesan optional.
  • 1 1/2 tsp Italian seasoning or use dried oregano and basil.
  • 3/4 tsp salt reduce to 1/2 tsp if using salty cheese.
  • 1/2 tsp black pepper or use a pinch of red pepper flakes.
  • Olive oil spray a light coat for browning.

Method
 

  1. Grate the onion into a small bowl instead of chopping it so it blends into the mixture and helps keep the meatballs juicy.
  2. In a large bowl, combine the ground turkey, egg, breadcrumbs, grated onion, garlic, Italian seasoning, salt, pepper, and Parmesan if using.
  3. Mix gently with your hands just until combined so the meatballs stay tender.
  4. Roll the mixture into 16 meatballs, about 1 1/2 inches each, for even cooking.
  5. Preheat the air fryer to 380°F for 2 to 3 minutes if your model benefits from preheating.
  6. Spray the basket lightly with oil, then place the meatballs in a single layer with space between them.
  7. Air fry at 380°F for 9 to 12 minutes, shaking the basket or turning the meatballs around the 5-minute mark.
  8. Cook until the tops are browned, the juices run clear, and the internal temperature reaches 165°F.
  9. Rest the meatballs for 3 minutes before serving.
  10. Serve them plain for a crisp exterior, dip them in marinara or tzatziki, or toss them in warm marinara right before serving.

Notes

  • Ground chicken works well, but add 1 extra tablespoon of breadcrumbs because it can be softer than turkey.
  • Keep the meatballs evenly sized so they cook at the same rate.
  • If the mixture feels sticky, lightly wet your hands before rolling.
  • Do not overcrowd the basket, or the meatballs will steam instead of brown.
  • If they brown too fast, reduce the temperature to 370°F and add 1 to 2 minutes.
  • If they look pale, increase the temperature to 390°F for the last 1 to 2 minutes.
  • Use an instant-read thermometer and pull poultry meatballs at 165°F.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze cooled meatballs for up to 3 months.
  • Reheat in the air fryer at 350°F for 3 to 5 minutes.
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