Air Fryer Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
5
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Calories
242 kcal
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Course
Main Course
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Cuisine
Italian
Air Fryer Meatballs
Description
Air Fryer Meatballs use lean ground beef mixed with crushed saltine crackers that have been soaked in beef broth and seasoned with parsley, oregano, garlic powder, and red pepper flakes. After resting the cracker mixture, the meat is gently incorporated, and the meatballs are formed and lightly coated with flour before air frying at 400°F. This cooking method crisps the meatball surface while keeping the inside moist and tender. Resting before serving allows juices to redistribute.
The meatballs can be served as a main dish, appetizer, or added to pasta sauces. Their firm size and natural seasoning make them versatile for different meals.
Leftover meatballs keep up to 5 days refrigerated. Raw meatballs can be made a day ahead, or flash frozen to prevent sticking, with both raw and cooked meatballs freezing well for up to three months. Reheat in the air fryer for best texture preservation.
Ingredients
- 1/2 cup saltine crackers crushed
- 1/4 cup beef broth low-sodium
- 2 Tablespoons dried parsley flakes
- 1 egg lightly beaten, large
- 2 teaspoons oregano dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon basil dried
- 1/4 teaspoon red pepper flakes crushed
- 1 pound lean ground beef or ground turkey
- 3/4 cup all-purpose flour , for dredging
Instructions
- Mix Meatball Ingredients: In a large bowl combine all ingredients except for the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don’t over mix).
- Form 15 meatballs about the size of golf balls, and gently sprinkle them all around with flour. Preheat air fryer to 400.
- Air Fry: Spray the basket with cooking spray, add meatballs in one layer leaving a little space between each. Air fry for 9-11 minutes or until cooked through. Rest for 5 minutes before serving.
- Store leftover meatballs in the fridge for up to 5 days.
Notes
- Make raw meatballs a day ahead and store airtight in the fridge for convenience.
- Flash freeze uncooked meatballs on a tray before transferring to a container to prevent sticking.
- Cooked or raw meatballs freeze well for up to 3 months; thaw in the fridge overnight before cooking or reheating.
- Rest meatballs 5 minutes after cooking for better juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 89mg | 30% |
| Sodium | 399mg | 17% |
| Potassium | 428mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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