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My air fryer makes the most flavorful, juicy meatballs ever. They’re quick and simple to whip up, which makes them one of my go-to recipes when I need something easy but satisfying. I love how versatile they are, too—I can serve them as a fun, bite-sized appetizer when we’re entertaining, or pair them with pasta, rice, or veggies for a hearty main dish. No matter how I serve them, they always disappear fast, and I find myself coming back to this recipe again and again.
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Pin ItEasy Air Fryer Meatballs Recipe
If I had to pick just one kitchen appliance to keep forever, it would be my air fryer. I use it constantly, and honestly, it’s a game-changer for the way I cook. Meatballs especially—oh my goodness—making them in the air fryer could not be easier. Every time I make a batch, they come out perfectly juicy, packed with flavor, and the best part? They take hardly any effort at all.
I love how versatile they are, too. Sometimes I serve them as fun little finger foods for the family to snack on, and other times I’ll toss them in marinara sauce and pile them over pasta for an easy, comforting dinner. They’re also amazing as the star of the plate with just a couple of sides.
Air Fryer Meatballs Recipe
Ingredients
- 1 lb. ground beef
- 1 lb. ground pork lamb or Italian sausage also works
- 1 cup breadcrumbs
- 4 cloves garlic minced
- 1 tbsp fresh parsley chopped
- 1 tsp dried Italian seasoning
- 2 large eggs
- 1 tsp Worcestershire sauce
Instructions
- Spray the air fryer basket with non-stick cooking spray.
- In a large mixing bowl, combine all the ingredients.1 lb. ground beef, 1 lb. ground pork, 1 cup breadcrumbs, 4 cloves garlic, 1 tbsp fresh parsley, 1 tsp dried Italian seasoning, 2 large eggs, 1 tsp Worcestershire sauce
- Using clean, dry hands, work the mixture together until well combined. Try not to compact it too much—you want it mixed, but not smashed.
- Form into 1” spheres using a 2 tbsp cookie scoop, and then cook in batches at 400°F for 14 minutes per batch. If the meat is sticking to your hands, drizzle it with olive oil. This will help crisp the outside of the meatball and prevent it from sticking to your hands. Use a meat thermometer to ensure that the meatballs reach at least 145°F.
- Enjoy with pasta or as an appetizer.
Equipment
- Air Fryer (click for my favorite)
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Air Fryer Meatballs Step by Step
Gather your ingredients and prep the air fryer: Spray the air fryer basket with non-stick cooking spray.
Prepare the meatballs: In a large mixing bowl, combine 1 lb. ground beef, 1 lb. ground pork, 1 cup breadcrumbs, 4 cloves garlic, 1 tbsp fresh parsley, 1 tsp dried Italian seasoning, 2 large eggs, and 1 tsp Worcestershire sauce.
Combine mixture: Using clean, dry hands, work the mixture together until everything is well combined. Try not to compact it too much; it should be mixed, but not smashed.
Form balls and cook: Use a 2 tbsp cookie scoop to form the meat mixture into 1” spheres. Cook in batches at 400°F for 14 minutes per batch. If the meat is sticking to your hands, drizzle it with olive oil. This will help crisp the outside of the meatball and prevent it from sticking to your hands. Use a meat thermometer to ensure that the meatballs reach at least 145°F.
Serve: Enjoy with pasta or as an appetizer.
How to Store
These air fryer meatballs are so great for meal prep. You can make the mixture and roll it into balls, and keep it covered in the fridge for 1 to 2 days until you are ready to cook.
Cooked meatballs will keep well in the fridge for up to 5 days. They can be tossed in a hot pasta sauce to serve, or reheat in the air fryer at 350°F for around 3 minutes til warmed through.
Cooked meatballs will keep frozen for up to 4 months. They can be added frozen into a hot pasta sauce and thawed that way, or you can reheat from frozen in your air fryer at 350°F for about 10 minutes.
Serving Suggestions
Though I love eating these air fryer meatballs over a bowl of spaghetti, I sometimes serve them as a main dish with a cucumber onion salad and a side of twice baked potatoes. For dessert, I find that apple crumble finishes off the meal well.
