Ingredients
Equipment
Method
- Combine the soaked breadcrumbs, sautéed onion and garlic, ground meat, fresh parsley, Parmesan cheese, egg yolk, salt, and black pepper in a large bowl.
- Mix gently until just combined, avoiding overmixing.
- Lightly oil your hands if needed and shape the mixture into golf-ball-size meatballs.
- Place the shaped meatballs on a plate without letting them touch.
- Preheat the air fryer to 400°F for about 5 minutes.
- Lightly oil the air fryer basket to help prevent sticking.
- Arrange the meatballs in a single layer with space between them.
- Air fry for 12–14 minutes, turning halfway through cooking.
- Check the internal temperature with a meat thermometer.
- For beef, pork, lamb, or veal meatballs, cook to 160°F.
- For chicken or turkey meatballs, cook to 165°F.
- Remove when golden brown outside and cooked through.
Notes
Preheat Time: about 5 minutes.
Cook Time (full range): 12–14 minutes.
Air Fryer Temperature: 400°F.
Turn the meatballs halfway through cooking.
Do not overcrowd the air fryer basket.
Beef, pork, lamb, or veal meatballs should reach 160°F.
Chicken or turkey meatballs should reach 165°F.
Refrigerate cooked meatballs in an airtight container for up to 4 days.
Raw meatballs can be frozen for up to 6 months.
For reheating, use an air fryer at 350°F for about 5–7 minutes.
Cook Time (full range): 12–14 minutes.
Air Fryer Temperature: 400°F.
Turn the meatballs halfway through cooking.
Do not overcrowd the air fryer basket.
Beef, pork, lamb, or veal meatballs should reach 160°F.
Chicken or turkey meatballs should reach 165°F.
Refrigerate cooked meatballs in an airtight container for up to 4 days.
Raw meatballs can be frozen for up to 6 months.
For reheating, use an air fryer at 350°F for about 5–7 minutes.