Recipe Overview
Why you’ll love it: Make perfectly browned, juicy meatballs in the air fryer with minimal mess. They brown evenly without constant flipping and you can cook frozen meatballs straight from the freezer.
How long it takes: 15 minutes prep, 12–15 minutes to air fry
Equipment: mixing bowl, air fryer
Servings: about 20 meatballs
The Freezer Staple That Saves Dinner
If you’ve ever opened the fridge at 4:45 and wondered what to make, these air fryer meatballs are your go-to. They brown nicely, cook in under 15 minutes, and keep your stovetop clean.
I keep a bag in the freezer almost always—cooked or raw, both work. You don’t need to thaw them before air frying. Make a double batch and thank yourself later.
What makes them great:
- Quick and easy. No splatter, just reliable browning in the air fryer.
- Based on a trusted recipe. This is a scaled-down version of the homemade meatball recipe many cooks love, adapted to fit an air fryer.
- Freezer-friendly. Store cooked or raw meatballs for fast weeknight meals.
- Versatile. Serve with spaghetti and sauce, in soups, on subs, or as an appetizer with a quick glaze.
Ingredient Notes
See the recipe card below for exact measurements. These notes help with swaps and tips.
- Meat: A mix of ground beef and pork gives the best flavor. You can use all beef if you prefer, but all pork may be greasy.
- Seasoned breadcrumbs: Italian herb seasoned crumbs add extra flavor. If using plain crumbs, increase the seasonings (Italian seasoning, salt, pepper).
- Milk: Whole milk yields the best texture, but lower-fat milk works too. Mix with breadcrumbs so they absorb moisture.
- Egg: Binds and enriches the meatballs.
- Parmesan: Adds savory depth.
- Garlic paste: Blends smoothly into the mixture; substitute a finely minced clove if needed.
- Pantry seasonings: Italian seasoning, brown sugar, salt, pepper, and Worcestershire sauce round out the flavor.
- Parsley: Optional garnish for brightness.
Looking for an Air Fryer?
Air fryers make fast weeknight cooking easy. If you use yours often, these meatballs are a great recipe to try.
How to make Air fryer Meatballs
Mix crumbs and milk. In a large bowl, combine the breadcrumbs and milk and let them sit while you gather the remaining ingredients so the crumbs can soften.
Assemble ingredients. Prepare ground pork and beef, egg, Parmesan, garlic (paste or minced), Worcestershire sauce, Italian seasoning, brown sugar, salt, and pepper.
Stir the breadcrumb mixture, then add the remaining ingredients to the bowl.
Mix gently. Combine with a fork, breaking up the meat, or use your hands for the best result. Mix until cohesive but stop before it becomes overly compacted.
Shape the meatballs. Use a 2-tablespoon scoop or a large spoon to form about 20 meatballs. Lightly spray the scoop with cooking spray to prevent sticking. Wetting your fingers helps to round them if you want a neater appearance.
Arrange in the air fryer. Place meatballs in a single layer on the air fryer rack. They can touch lightly but should not be stacked. Cook in batches if needed.
Air fry. Cook at 400°F for 12–15 minutes without preheating. Check once or twice and rotate with tongs if necessary so they brown evenly.
To ensure doneness, check the internal temperature of a meatball with an instant-read thermometer; it should reach 165°F.
Recipe Variations
- Try different meats. Experiment with turkey, chicken, or varied beef/pork ratios. Many meatball recipes adapt well to the air fryer.
- Adjust seasonings. Add more garlic, a pinch of cayenne, smoked paprika, or other spices to suit your taste.
- Alternate dishes. If you don’t want meatballs, an air fryer meatloaf or burgers are quick alternatives.
Meal Prep
Make extra and freeze. Meatballs are ideal for meal prep. Double the recipe if you like, freeze on a tray, then transfer to freezer bags for long-term storage.
Storage
Cooked: Refrigerate up to 4 days or freeze up to 2 months. Cool completely before covering to avoid condensation.
Raw: Keep in the fridge for a day or freeze for up to 2 months. Freeze in a single layer on a baking tray, then transfer to a resealable bag.
To reheat: Thaw cooked meatballs before briefly reheating in the air fryer. Frozen raw meatballs can be air fried from frozen—add a few minutes to the cooking time.
More Meatballs
Eggplant Meatballs
Greek Turkey Meatballs (gluten-free)
Chipotle Honey Glazed Meatballs
Moroccan Meatballs with Roasted Tomatoes & Chickpeas
Air Fryer Meatballs
Ingredients
- ½ cup Italian herb seasoned breadcrumbs
- ⅓ cup whole milk
- 8 ounces ground pork
- 8 ounces ground beef
- 1 clove garlic, finely minced (or ½ teaspoon garlic paste)
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon coarsely ground black pepper
- ⅛ teaspoon kosher salt
- ½ teaspoon Worcestershire sauce
- 1 teaspoon packed light brown sugar
- 1 large egg
- ¼ cup grated Parmesan cheese
- fresh Italian parsley for garnish
Instructions
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In a large bowl, combine the breadcrumbs and milk. Let the breadcrumbs absorb the milk.
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Add ground pork, ground beef, garlic, Italian seasoning, black pepper, salt, Worcestershire sauce, brown sugar, egg, and Parmesan. Mix gently with a fork or your hands until the mixture just holds together—do not overmix.
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Use a 2-tablespoon scoop to form about 20 meatballs. Roll between your hands for tighter, uniform balls if desired.
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Place meatballs in a single layer on the air fryer rack. Air fry at 400°F for 12–15 minutes, turning or rearranging if needed, until browned and cooked through.
Notes
- Make ahead: Double the recipe if you want more to freeze. Cook in batches or freeze uncooked meatballs on a tray before transferring to a bag.
- Freeze raw: Freeze shaped meatballs in a single layer until firm, then move to a freezer-safe container for up to 2 months.
- Cook from frozen: Air fry frozen raw meatballs at 400°F for about 15–17 minutes, or until browned and firm.
- Freeze cooked: Cool completely, then freeze for up to 2 months. Reheat in sauce, microwave, or briefly in the air fryer.
Video
Nutrition
Nutrition information is an approximation.