Air Fryer Meatballs
Made it? Rate this recipeTender beef meatballs made with garlic, parmesan and herbs, browned in the air fryer and tossed with warm marinara sauce. Finished with fresh basil and extra parmesan.
You'll likely need to buy
Likely in your pantry
Planning the week? Start with a free 7-day dinner plan
Seven weeknight dinners from our recipe library, with one combined shopping list. Free; we email you the plan and the list.
Step-by-Step Instructions
Soak the breadcrumbs
In a large bowl, stir the panko and milk together and let them sit for 5 minutes until the crumbs soften into a paste. This mixture, called a panade, keeps the meatballs tender and moist.
Chef's Tips
- ›Do not skip the panade; it is what stops lean beef meatballs from turning dense.
- ›Any dry breadcrumbs work if you do not have panko.
Mix and shape
Add the egg, parmesan, garlic, parsley, Italian seasoning, salt and pepper to the panade and mix well. Add the ground beef and mix gently with your hands just until evenly combined. Roll into balls about 1 1/2 inches (4cm) across; you should get around 16 to 18.
Chef's Tips
- ›Overmixing makes meatballs tough, so stop as soon as everything is combined.
- ›Wet your hands lightly with water to stop the mixture sticking while rolling.
Air fry the meatballs
Preheat the air fryer to 380°F (195°C) and lightly spray the basket with oil. Arrange the meatballs in a single layer with space between them and lightly spray the tops. Air fry for 10 to 12 minutes, shaking the basket gently halfway, until browned and an instant-read thermometer in the center of a meatball reads 160°F (71°C).
Chef's Tips
- ›Cook in two batches if the meatballs would touch.
- ›Shake gently or turn with tongs so the meatballs keep their round shape.
Warm the sauce and combine
While the meatballs cook, warm the marinara in a saucepan over medium-low heat until it simmers gently. Add the cooked meatballs and turn them in the sauce to coat. Spoon into a bowl, top with fresh basil and a generous grating of parmesan, and serve.
Chef's Tips
- ›Let the meatballs sit in the warm sauce for 2 to 3 minutes to pick up flavor.
- ›Tear the basil by hand just before serving so it stays bright.
Made it? Rate it
One tap. It helps other cooks pick a dinner.
Want a month of dinners decided?
The 30-Day Dinner Plan: 30 full recipes and 5 weekly shopping lists with the amounts already added up. Cook from your phone with the screen kept awake, or print the whole plan.
Honey Garlic Chicken Thighs
Keto Chicken Parmesan
Korean Beef Rice Bowls
$8.99 once, no subscription. 30-day refund.
About This Recipe
What is this dish?
Air fryer meatballs are classic Italian-American beef meatballs, seasoned with garlic, parmesan and herbs, browned in the air fryer instead of a skillet, and finished in warm marinara.
Why you'll love it
The air fryer browns the meatballs without standing over a spattering pan, and the fat drips away. They are ready to toss in sauce in about 12 minutes.
When to serve
Serve over spaghetti, in sub rolls with melted cheese, or on their own with crusty bread. They also work as party appetizers on toothpicks.
Quick tips
Make a panade, mix gently, roll evenly, cook in a single layer, and check for 160°F (71°C).
Ingredient Highlights
Ground beef (85% lean)
This fat level keeps the meatballs juicy without too much grease. Leaner beef works but benefits even more from the panade.
Panko and milk
Soaked breadcrumbs hold moisture inside the meatballs and keep the texture tender rather than dense.
Parmesan
Adds savory, salty depth to the meat mixture and makes a good finishing garnish over the sauce.
Substitution Options
Ground turkey or chicken can replace beef; cook to 165°F (74°C). Use plain unsweetened oat or almond milk for a dairy-free panade and leave out the parmesan for a dairy-free version. Dried parsley (2 teaspoons) can replace fresh. Any jarred or homemade tomato sauce can replace marinara.
Chef's Tips
Techniques that separate good from great
Use a scoop
A 1 1/2 tablespoon cookie scoop portions the mixture quickly and evenly, which means every meatball finishes at the same time.
Mix beef and pork
For a softer, richer meatball, use half ground beef and half ground pork. The pork adds fat and tenderness. The same 160°F (71°C) internal temperature applies.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Large mixing bowl
- Small saucepan
- Instant-read thermometer
- Tongs
Kitchen tools for this recipe
The equipment this recipe is cooked with.
As an Amazon Associate we earn from qualifying purchases.
Quick Tips
- Mix gently and only until combined; overworked meat gives tough meatballs.
- Roll the meatballs to the same size so they cook evenly.
- Cook in a single layer with space between each one; batch cook if necessary.
- Ground beef must reach 160°F (71°C) in the center. Use a thermometer rather than color.
Recipe Variations
Different ways to make this dish your own
Meatball Subs
Place sauced meatballs in toasted sub rolls, top with sliced provolone or mozzarella, and air fry for 2 to 3 minutes at 350°F (175°C) until the cheese melts.
Swedish-Style Meatballs
Season with allspice and nutmeg instead of Italian herbs and serve with a creamy beef gravy and lingonberry or cranberry sauce.
Turkey Pesto Meatballs
Use ground turkey and stir 2 tablespoons basil pesto into the mixture. Cook to 165°F (74°C) and serve with marinara or more pesto.
What to Serve With
Perfect pairings to complete the meal
Spaghetti and Meatballs
Toss with cooked spaghetti and extra marinara, then top with basil and parmesan.
With Crusty Bread
Serve in a bowl with plenty of sauce and garlic bread for dipping.
Over Polenta
Spoon the meatballs and sauce over soft, creamy polenta for a comforting dinner.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store meatballs in their sauce in an airtight container for up to 4 days.
Freezer
Freeze cooked meatballs, with or without sauce, for up to 3 months. Thaw overnight in the fridge or reheat from frozen in sauce.
Make-Ahead
Shape the meatballs up to 24 hours ahead and keep them covered in the fridge, or freeze them raw on a tray and bag them once firm.
Reheating
Reheat in sauce in a covered saucepan over medium-low heat until heated through to 165°F (74°C), or air fry plain meatballs at 350°F (175°C) for 5 to 6 minutes.
Be the first to review this recipe!
Got Leftovers?
Turn what you already have in your fridge into dinner. Add your ingredients and see which of our recipes use the most of them.
Go Deeper
Master the Culinary Science
Every recipe is a doorway. Our 7 Mastery Guides give you the science, technique, and framework to understand why food works — not just how to follow steps.
Cook with what you have
Have Ingredients? Find a Recipe.
Add what's in your fridge and see which of our recipes you can make tonight, and what each one still needs.
Find recipes by ingredient →You Might Also Like
Discover more delicious recipes similar to what you're cooking
