Italian · 375°F · 16 min
Air Fryer Chicken Parmesan
Breaded chicken cutlets, melted mozzarella and marinara: classic chicken parm without deep frying.
Air Fryer Meatballs
Meatballs in the air fryer brown on all sides without babysitting a skillet. A panade of breadcrumbs and milk keeps them tender; space in the basket keeps them round. Toss with warm marinara or pack for high-protein lunches.
Do not overmix
Mix until just combined. Working the meat like bread dough makes dense balls.
Same size, same time
Scoop about 1.5-inch balls so they finish together. Flattened discs cook faster but brown less evenly.
Sauce after browning
You can simmer them in sauce on the stove after the basket, or serve dry with dip. Cooking raw meatballs in thin sauce in the fryer makes a mess.
Air Fryer Meatballs
Prep 20 min · Cook 12 min · Total 32 min · 4 servings
Crowding. Leave gaps. Touching meatballs steam and stay pale.
From frozen. From frozen raw or cooked: 380°F for 14-18 minutes, turn at 8. Confirm 160°F.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Mix and shape
Stir breadcrumbs and milk; let sit 2 minutes. Mix with egg, Parmesan, garlic, salt, pepper, seasoning and meat until just combined.
Roll into 16-18 balls about 1.5 inches wide. Mist lightly with oil.
Raw meatballs shaped and ready to cook
Air fry
Preheat to 380°F (193°C). Arrange with space between balls.
Meatballs browning in the air fryer basket Cook 6 minutes. Turn and cook 5-6 minutes more until browned and 160°F (71°C) in the center.
Toss with warm marinara or serve with sauce on the side.
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