Juicy meatballs in the air fryer

Ingredients

The Meatball Mixture

• 1/2 lb (225 g) Lean ground beef (80/20 or 85/15 ratio)
• 1/2 lb (225 g) Ground pork (or Italian sausage)
• 1/2 cup Panko breadcrumbs (or fine plain breadcrumbs)
• 1/4 cup Whole milk (or buttermilk)
• 1 Large egg , lightly beaten
• 1/3 cup Parmesan cheese , freshly grated
• 2 cloves Garlic , finely minced
• 1/4 cup Yellow onion , finely grated or chopped
• 2 tbsp Fresh parsley , finely chopped
• 1 tsp Dried Italian seasoning
• 1 tsp Salt
• 1/2 tsp Freshly cracked black pepper
• Olive oil spray (for air frying)

Instructions

Step 1: Make the Panade (Moisture Lock)

1. In a large bowl, whisk together the Panko breadcrumbs and milk .
2. Let sit for 3 to 5 minutes until the breadcrumbs absorb all the liquid into a soft paste. (This panade step is the secret to keeping meatballs ultra-juicy).

Step 2: Mix and Shape

1. To the breadcrumb paste, add the egg , grated Parmesan , minced garlic , grated onion , parsley , Italian seasoning , salt , and black pepper . Stir until combined.
2. Add the ground beef and ground pork . Gently mix the ingredients together using your hands or a fork just until combined. Avoid over-mixing, which makes the meatballs dense and tough.
3. Scoop out 1.5-tablespoon portions and roll them gently between your palms to shape into uniform 1.5-inch meatballs.

Step 3: Air Fry

1. Preheat your air fryer to 390∘F390^\circ\text{F} 39 0 ∘ F ( 200∘C200^\circ\text{C} 20 0 ∘ C ) for 3 minutes.
2. Lightly spray the bottom of the air fryer basket with olive oil spray.
3. Arrange the meatballs in a single layer in the basket, leaving about half an inch of space between each piece so hot air circulates freely. (Cook in two batches if necessary).
4. Spray the tops of the meatballs lightly with olive oil spray.
5. Air fry at 390∘F390^\circ\text{F} 39 0 ∘ F ( 200∘C200^\circ\text{C} 20 0 ∘ C ) for 9 to 11 minutes , shaking the basket gently at the 5-minute mark to flip and roll them.
6. The meatballs are done when the outsides are golden-brown and the internal temperature reaches 165∘F165^\circ\text{F} 16 5 ∘ F ( 74∘C74^\circ\text{C} 7 4 ∘ C ) on a meat thermometer.

Step 4: Rest and Serve

1. Transfer the meatballs from the air fryer to a plate and let them rest for 3 minutes to redistribute the juices.
2. Serve warm with warm marinara sauce, over spaghetti, or tossed into a meatball sub!

Nutrition

Calories: 310 kcal · Protein: 24 g · Fat: 20 g Saturated Fat: 8 g · Carbohydrates: 8 g Dietary · Saturated Fat: 8 g Trans · Fiber: 0.8 g · Sugar: 1.5 g Micronutrients: Calcium: 120 mg (12% DV) Iron: 2.2 mg (12% DV) Potassium: 360 mg (8% DV) Vitamin A: 240 IU (5% DV) admin Content published under this byline is · Sodium: 620 mg