Air Fryer Turkey Meatballs
Tender, high-protein turkey meatballs with a golden-brown crust ready in 10 minutes without falling apart.
air-fryer Timer
Set for 10 mins @ 380°F (193°C) (Flip at 6m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Mix 1 lb ground turkey, 1/3 cup panko, 1 egg, 1/4 cup parmesan, garlic powder, salt, and Italian seasoning.
Roll into 12 equal golf-ball-sized meatballs.
Place in single layer in greased air fryer basket.
Air fry at 380°F for 10 minutes until golden outside and 165°F internal.
Step-by-Step Guided Instructions
In a large bowl, whisk 1 egg with 1/4 cup milk, 1 tsp Italian seasoning, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 cup grated parmesan, and 1/3 cup panko breadcrumbs. Let sit 2 minutes for panko to hydrate.
Hydrating the breadcrumbs in egg and milk first (panade) prevents lean turkey from turning dry or rubbery.
Add 1 lb lean ground turkey (93/7). Mix gently with clean hands just until combined. Scoop into 12 even balls (about 1.5 inches diameter).
Do not overwork the ground meat or the cooked meatballs will be dense and tough.
Lightly oil the basket grate. Arrange meatballs in a single layer with 1/2-inch spacing. Cook at 380°F for 10 minutes, gently rolling them over at 6 minutes.
Air frying renders surface moisture fast, building a savory caramelized crust all around.
Check center of largest meatball with a digital probe for 165°F. Rest 2 minutes before tossing in warm marinara or serving on subs.
Resting allows retained juices to settle back into the meatball interior.
Ground turkey is naturally lean and sticky. Wet your palms with cold water before rolling meatballs to keep meat from clinging to your fingers.
Serve plain with toothpicks and a side bowl of warm marinara for mess-free dipping.
- Spaghetti with marinara
- Toasted garlic bread
- Caesar salad
Reheat in air fryer at 350°F for 3 minutes or simmer in marinara sauce for 5 minutes.