RecipesCooking Techniques

Air Fryer Meatballs

Air Fryer Meatballs

These air fryer meatballs get a touch of heat from Calabrian chiles, and herbal flavor from fresh basil and parsley. Soaking the breadcrumbs in milk before mixing them with the meat helps ensure a tender texture. When forming the meatballs, wet your hands first to prevent sticking.


  • ¾ cup whole milk
  • ½ cup plain dry breadcrumbs
  • 2 large eggs, lightly beaten
  • ⅓ cup finely chopped fresh flat-leaf parsley
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 3 tablespoons finely chopped fresh basil
  • 2 tablespoons chopped Calabrian chiles (from 1 [7-ounce] jar)
  • 1 tablespoons minced garlic (from 3 medium garlic cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 pound ground sirloin
  • 1 pound ground pork
  • 2 cups marinara sauce (from 1 [24-ounce] jar), warmed


  1. Stir together milk and breadcrumbs in a large bowl; let stand for 20 minutes until breadcrumbs absorb all the liquid.
  2. Add eggs, parsley, Parmesan, basil, chiles, garlic, salt, and pepper to breadcrumb mixture in large bowl; stir until well combined. Add beef and pork; fold together using clean hands until just combined. Cover and refrigerate for 1 hour.
  3. Preheat air fryer to 375°F. Using wet hands, shape meat mixture into 24 (1-inch) balls. Arrange on a baking sheet.
  4. Place half of meatballs in a single layer in fry basket. Cook until lightly browned, about 8 minutes. Shake basket to loosen meatballs, and flip meatballs; cook until cooked through and a thermometer inserted into thickest portion of meat registers at least 160°F, 2 to 3 minutes. Transfer to a plate, and cover with aluminum foil to keep warm. Repeat procedure with remaining meatballs. Serve with marinara sauce.

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