Go Back

Air Fryer Turkey Meatballs

Print Recipe Pin Recipe
Cook Time 14 minutes
Pre-heat 5 minutes
Total Time 19 minutes

Ingredients
  

  • 1 lb (450 g) ground turkey (93% lean is ideal; 99% lean can be drier)
  • 1 large egg
  • 1/2 cup breadcrumbs (plain or panko)
  • 1/4 cup grated Parmesan (adds umami and moisture)
  • 2 tablespoons milk (any kind; helps keep the mix tender)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 tablespoons finely minced onion (or 1 teaspoon onion powder)
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • Olive oil spray (for the air fryer basket)
  • Optional: Red pepper flakes for heat, lemon zest for brightness

Instructions
 

  • Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A hot basket helps the meatballs brown well.
  • Mix the panade: In a bowl, stir together the breadcrumbs, milk, and egg. Let it sit 2 minutes to hydrate.
  • Add flavor: Mix in Parmesan, garlic, onion, parsley, Italian seasoning, salt, and pepper until combined.
  • Add the turkey: Gently fold the ground turkey into the mixture with a fork or your hands. Do not overwork—stop once evenly combined.
  • Shape the meatballs: Lightly oil your hands and roll into 16–18 balls (about 1 to 1.25 inches). Aim for even size so they cook uniformly.
  • Prep the basket: Spray the air fryer basket lightly with olive oil to prevent sticking.
  • Air fry: Arrange meatballs in a single layer with a little space between each. Cook at 380°F (193°C) for 10–12 minutes, shaking or turning halfway.
  • Check doneness: Use an instant-read thermometer. Internal temp should be 165°F (74°C). If needed, cook 1–2 minutes more.
  • Rest briefly: Let meatballs sit for 3 minutes so juices redistribute. Serve as desired.