Ingredients
Scale
- 1 lb Lean ground beef (90/10 or 85/15 works best)
- 1/2 cup Panko breadcrumbs (for maximum crunch)
- 1 Large egg, lightly beaten
- 1/4 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 tablespoon Fresh parsley, finely chopped
- 1 teaspoon Dried oregano
- 1/2 teaspoon Onion powder
- Salt and black pepper to taste
- Olive oil spray
Instructions
- Start by preheating your air fryer to 375°F (190°C). In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, Parmesan cheese, minced garlic, parsley, oregano, onion powder, salt, and pepper. Use your hands to gently mix the ingredients until just combined. Avoid overworking the meat, as this can make the meatballs tough. Scoop about two tablespoons of the mixture and roll it between your palms to form a 1.5-inch ball. Repeat until you have approximately 16 to 20 meatballs.
- Lightly spray the air fryer basket with olive oil spray to prevent sticking. Place the meatballs in the basket in a single layer, ensuring they do not touch each other. You may need to cook in batches depending on the size of your air fryer. Lightly spray the tops of the meatballs with more olive oil. Slide the basket in and cook for 10 to 12 minutes. Halfway through the cooking time, shake the basket or use tongs to flip the meatballs so they brown evenly on all sides. Ensure the internal temperature reaches 160°F (71°C).
- Once the meatballs are golden brown and crispy, remove them from the air fryer. Serve them immediately while they are hot. You can toss them in your favorite marinara sauce for a classic spaghetti dinner, serve them over a bed of zucchini noodles for a low-carb option, or tuck them into a sub roll with melted provolone. Garnish with an extra sprinkle of fresh parsley and Parmesan cheese for a professional touch.
- Cook Time: 22 minutes