Air Fryer Meatballs Recipe

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

Breadcrumbs: Helps to bind the meatballs together and gives them a nice texture.

Parmesan cheese: Adds a nutty and savory flavor to the meatballs.

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

Garlic: Provides a robust and aromatic flavor.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a hint of spice and depth to the flavor.

Dried oregano: Brings a touch of earthy and herbal notes to the meatballs.

When mixing the ground beef with the other ingredients, be sure not to overwork the mixture. Overmixing can lead to tough meatballs. Instead, gently combine the breadcrumbs, parmesan cheese, egg, garlic, salt, black pepper, and dried oregano until just incorporated. This will help keep the meatballs tender and juicy.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor when seasoned well.

• breadcrumbs - Substitute with rolled oats: Rolled oats can be ground slightly to mimic the texture of breadcrumbs and are a healthier, whole-grain alternative.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great option for those who are lactose intolerant or vegan.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder in place of a regular egg, suitable for vegan diets.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used if you prefer a milder, less visually noticeable spice.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbaceous flavor that can work well in meatballs.

• To store your meatballs in the refrigerator, allow them to cool completely after cooking. Place them in an airtight container, separating layers with parchment paper to prevent sticking. They will stay fresh for up to 3-4 days.

• For freezing, first, let the meatballs cool to room temperature. Arrange them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date and type of meatballs. They can be stored in the freezer for up to 3 months.

• To reheat refrigerated meatballs, place them in the air fryer at 350°F (175°C) for 5-7 minutes, or until heated through. Alternatively, you can reheat them in a microwave on medium power for 1-2 minutes.

• For frozen meatballs, reheat directly from the freezer. Place them in the air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through. Ensure they are heated thoroughly before serving.

• If you prefer to reheat in the oven, preheat to 350°F (175°C). Place the meatballs on a baking sheet and cover with foil. Bake for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until heated through.

• For a quick stovetop method, simmer the meatballs in marinara sauce over medium heat for 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until they are hot and the sauce is bubbling.

• 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 10-15 minutes or until warmed through.

• Use your microwave for a quick reheat. Place the meatballs in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through.

• Reheat in the air fryer for a crispy exterior. Preheat the air fryer to 350°F (175°C). Place the meatballs in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through.

• For a stovetop method, heat a skillet over medium heat. Add a splash of olive oil or broth. Place the meatballs in the skillet and cover with a lid. Heat for 8-10 minutes, turning occasionally, until warmed through.

• If you have a slow cooker, place the meatballs inside and add a bit of broth or sauce. Set to low and heat for 1-2 hours, stirring occasionally.

• Air fryer: Used to cook the meatballs evenly and give them a nice, browned exterior.

• Mixing bowl: Essential for combining all the ingredients together thoroughly.

• Measuring cups: Needed to measure out the breadcrumbs and parmesan cheese accurately.

• Measuring spoons: Used to measure the salt, black pepper, and dried oregano precisely.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Whisk: Useful for beating the egg before adding it to the meat mixture.

• Spatula: Helps in mixing the ingredients together in the bowl.

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

• Tongs: Useful for shaking the basket halfway through cooking without burning yourself.

• Plate: To place the formed meatballs before transferring them to the air fryer basket.

• Cutting board: Provides a clean surface for mincing the garlic.

• Knife: Essential for mincing the garlic cloves.

Prepare ingredients in advance: Mince garlic and grate parmesan cheese ahead of time to streamline the process.

Use a cookie scoop: A cookie scoop ensures uniform meatballs, saving time on shaping and ensuring even cooking.

Preheat the air fryer: Preheating the air fryer while you mix the ingredients cuts down on overall cooking time.

Batch cooking: Double the recipe and freeze half the meatballs for a quick meal later.

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