Preheat the air fryer: Set it to 375°F (190°C) for 3–5 minutes. A hot basket helps the meatballs brown nicely.

Mix the panade: In a bowl, stir the breadcrumbs and milk until evenly moistened. Let it sit for 2 minutes so it softens. This keeps the meatballs tender.

Combine the mixture: Add the ground meat, egg, onion, garlic, salt, pepper, smoked paprika, oregano, and any optional boosters. Add 2 tablespoons BBQ sauce to the mixture for extra flavor.

Mix gently: Use your hands or a fork and mix just until combined. Do not overwork the meat or the meatballs can turn dense.

Form meatballs: Roll into 1 to 1.5-inch balls (about 18–22 pieces). Keep sizes uniform for even cooking.

Prep the basket: Lightly spray the air fryer basket with oil. Arrange meatballs in a single layer with a little space in between. Work in batches if needed.

Air fry: Cook at 375°F (190°C) for 8–10 minutes, shaking the basket or turning the meatballs halfway. They’re done when browned and the internal temperature reaches 165°F (74°C) for poultry or 160°F (71°C) for beef/pork.

Warm the sauce: While they cook, heat the remaining BBQ sauce in a saucepan over low heat until glossy and steamy. This helps it coat better.

Sauce and finish: Toss the hot meatballs in the warm BBQ sauce until coated. For a stickier glaze, return them to the air fryer for 1–2 minutes to set the sauce.

Garnish and serve: Sprinkle with parsley or green onion. Serve with toothpicks for appetizers or plate over rice, mashed potatoes, or a crisp slaw.