Air Fryer Meatballs

These juicy air fryer meatballs are full of tender ground beef, Italian seasonings, fresh herbs, and parmesan cheese. The best part is that they take 10 minutes to make. View the recipe post for serving suggestions, ingredient swaps, expert tips, and more. 

Ingredients:

• 1 pound ground beef (we used 93% lean)  
• ½ cup Italian bread crumbs or Panko bread crumbs gluten-free if needed  
• 1 shallot minced (Note 1)  
• 2 garlic cloves minced 
• 1 teaspoon EACH: garlic powder, Italian seasoning, dried oregano  
• ¼ teaspoon crushed red pepper flakes  
• ½ teaspoon kosher salt  
• ¼ cup grated parmesan cheese (Note 2)  
• 3 Tablespoons chopped fresh parsley  
• 3 Tablespoons olive oil  
• 1 large egg  
• Marinara sauce for serving

Cooking:

1. Preheat the air fryer to 400°F for 5 minutes.  
2. Add the beef to a large bowl. Add the breadcrumbs, minced shallot, garlic, garlic powder, Italian seasoning, red pepper flakes, dried oregano, salt, parmesan cheese, and chopped parsley to a large bowl and mix until incorporated.  
3. Add the ground beef and egg and use a wooden spoon or clean hands to fully incorporate the beef and eggs with the seasoning and herbs.  
4. Use a large cookie scoop to form the mixture into approximately 15 (2-ounce) meatballs, packing them tightly. Do your best to make them all the same size so they cook evenly.  
5. Spray the air fryer basket with cooking spray (preferably olive oil or coconut oil spray) and place the meatballs in a single layer, without them touching. Work in two batches if your air fryer is small.  
6. Drizzle the meatballs with a little more olive oil and air fry at 400°F for 9-11 minutes, or until the internal temperature reaches 165°F.  
7. Serve them warm with parmesan cheese and marinara sauce, on top of pasta, inside a sub, etc.

Notes:

• Note 1. Shallots. Make sure you mince them really small for the best texture. You can find shallots near the garlic in the grocery store. We love their mild taste, but you can also use finely chopped sweet yellow onion.  
• Note 2. Parmesan Cheese. Use the same amount of nutritional yeast for a dairy-free meatball option.  
• Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days. If you don't plan to eat them within that time frame, flash freeze them on a baking sheet then transfer them to a zip-top bag or airtight container and store them in the freezer for up to 3 months. Air fry from the fridge or freezer at 400°F until heated through.

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.