Air Fryer Turkey Meatballs
These air fryer turkey meatballs are incredibly juicy on the inside with a beautifully golden exterior, all without having to heat up your oven or stand over a stovetop. The hot circulating air seals in moisture fast, so you end up with tender, flavorful bites every single time.
Equipment
- Air fryer - 5.5-quart or larger recommended, with basket large enough to hold meatballs in a single layer
- Large mixing bowl
- Cookie scoop or meatball scoop - 1.5 tablespoon size recommended for uniform portions
- Instant-read meat thermometer - Essential for checking internal temperature of 165°F (74°C)
- Cutting board and knife - For mincing garlic and chopping parsley
- Grater - For fresh Parmesan cheese
- Measuring cups and spoons
- Plate or sheet pan - For staging raw meatballs
- Cooking spray or olive oil spray - For greasing the air fryer basket
Ingredients
- 1 lb ground turkey - 450g, 93% lean recommended
- ⅓ cup Italian breadcrumbs - 30g
- ¼ cup grated Parmesan cheese - 25g, preferably freshly grated
- 1 large egg
- 2 tablespoons whole milk
- 2 cloves garlic - minced
- 2 tablespoons fresh parsley - finely chopped, or 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes - optional
- cooking spray or olive oil spray - for greasing the air fryer basket
For Serving (Optional)
- Marinara sauce - or your preferred pasta sauce
- Spaghetti or zoodles - or any pasta of choice
- Hoagie rolls - for meatball subs
- Provolone cheese - sliced, for meatball subs
- Tzatziki sauce - for serving as an appetizer
Instructions
- Mince garlic and chop parsley. Grate Parmesan cheese if fresh. Crack the egg and set aside. Measure out all ingredients.
- Add ground turkey to a large bowl. Add breadcrumbs, Parmesan, egg, milk, garlic, parsley, Italian seasoning, onion powder, salt, pepper, and red pepper flakes. Gently mix with hands until just combined. Do not overmix.
- Use a 1.5-tablespoon cookie scoop to portion the mixture. Gently roll each portion into a smooth ball. Dampen hands with cold water if mixture sticks. Place formed meatballs on a plate or sheet pan.
- Preheat air fryer to 380°F (193°C) for 3-5 minutes. Lightly spray the air fryer basket with cooking spray or brush with olive oil.
- Arrange meatballs in a single layer in the basket with at least ½ inch gap between each. Air fry at 380°F for 10-12 minutes. Shake basket or flip meatballs halfway through. Cook in batches if needed.
- Check internal temperature with an instant-read thermometer. It should read 165°F (74°C). If needed, cook 1-2 more minutes. Remove from basket and let rest 2-3 minutes before serving.
Notes
- Don't overmix the meat: Mix until just combined. Overworking activates tough proteins and results in a dense, chewy texture.
- Use cold meat: Keep ground turkey refrigerated until you're ready to mix. Cold meat holds its shape better during rolling and cooking.
- Wet hands prevent sticking: Dampen your palms with cold water before rolling each meatball to prevent the mixture from clinging to your hands.
- Don't skip the flip: Turning the meatballs halfway through ensures even browning on all sides, not just the bottom.
- Always check the temperature: Don't go by time alone. An instant-read thermometer guarantees the meatballs are cooked through to a safe 165°F.
- Cook in batches if needed: Crowding the basket causes steaming, which gives you pale, soft meatballs instead of golden ones.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze in a single layer then transfer to a bag for up to 3 months.
- Reheating: For best results, reheat in the air fryer at 350°F for 3-4 minutes. Can also reheat in simmering sauce for 5-7 minutes.
- Make ahead: You can mix and form the meatballs up to 24 hours in advance. Store covered in the refrigerator until ready to cook.