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Crispy Air Fryer Italian Meatballs

A stack of perfectly cooked, browned Air Fryer Italian Meatballs resting on a white plate.

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Make juicy, flavorful Italian meatballs quickly using your air fryer. This method gives you a slightly crisp exterior without deep frying.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended)
  • 1/2 lb ground pork
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Instructions

  1. In a large bowl, combine the ground beef and ground pork.
  2. In a separate small bowl, mix the breadcrumbs and milk; let stand for 5 minutes until the breadcrumbs absorb the liquid.
  3. Add the soaked breadcrumbs mixture, egg, Parmesan cheese, minced garlic, oregano, basil, fennel seeds, salt, and pepper to the meat.
  4. Mix gently with your hands until just combined. Do not overmix.
  5. Roll the mixture into uniform balls, about 1.5 inches in diameter. You should get approximately 18-20 meatballs.
  6. Preheat your air fryer to 375°F (190°C).
  7. Lightly spray the air fryer basket with cooking spray.
  8. Place the meatballs in a single layer in the air fryer basket. Work in batches if necessary to avoid overcrowding.
  9. Air fry for 10 to 12 minutes, flipping the meatballs halfway through the cooking time.
  10. The meatballs are done when they reach an internal temperature of 160°F (71°C) and are browned on the outside.
  11. Remove from the air fryer and serve immediately with your favorite marinara sauce or as an appetizer.

Notes

  • For extra moisture, you can gently simmer the cooked meatballs in sauce for 10 minutes after air frying.
  • If you prefer a lower-carb option, substitute almond flour for the breadcrumbs.
  • Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.

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