Air Fryer Meatballs
Air fryer meatballs brown in about 10 minutes, with no frying pan to watch and far less spitting fat on the hob. Beef mince, breadcrumbs soaked in a little milk, and finely chopped onion keep the centres tender, while the circulating air gives them a lightly crisp, golden outside. This quantity makes 24 meatballs, six per person, cooked in two batches.
- Total
- 38 min
- Prep
- 15 min
- Cook
- 23 min
- Serves
- 4
- Per serving
- 290kcal
Basket size, batches and the oven alternative
A standard 4–5 litre basket takes about 12 meatballs in one layer, so 24 meatballs need two batches. If you would rather use the oven, place them on a lined baking tray and bake at 200°C (180°C fan), gas 6, for 18–20 minutes, turning once, until no pink remains inside.
Preparing air fryer meatballs
Tap a time to start a timer.
- Mix Stir the breadcrumbs and milk together in a large bowl and leave for . Add the mince, egg, onion, garlic, parsley, salt and pepper. Mix with your hands for about a minute, just until combined, as overworking makes meatballs dense.
- Shape With damp hands, roll the mixture into 24 balls of about 30g each (roughly 3.5cm wide). Keep them the same size so they cook at the same rate.
- Preheat Heat the air fryer to 200°C for .
- Cook the first batch Spray the basket lightly with oil and arrange 12 meatballs in a single layer, with a small gap between each. Cook for , shaking the basket halfway, until browned all over. They are done when there is no pink inside and the juices run clear, or the centre reaches 75°C.
- Cook the second batch Cover the first batch loosely with foil on a plate, then cook the remaining 12 meatballs in the same way. Serve hot.
What to serve with them
Air fryer meatballs go well with mashed potato and gravy, spaghetti and tomato sauce, or tucked into a sub roll. For something saucier, see meatballs in curry sauce. If you want a pork-based version, try air fryer Danish meatballs, or for a tomato-sauce version, Italian meatballs.
Common problems and fixes for Air Fryer Meatballs
- The meatballs come out dry.
- Use mince with 10–15% fat rather than extra-lean, keep the soaked crumbs in the mix and do not mix for longer than a minute. Take them out as soon as they are cooked through.
- The meatballs stick to the basket or fall apart.
- Lightly spray the basket and leave the meatballs alone for the first 5 minutes, when they set. Shaking the basket too early can break them.
- Some meatballs are browner than others.
- Roll them to the same weight, space them apart and shake the basket halfway. Crowded meatballs steam on the sides that touch.
Frequently asked questions about Air Fryer Meatballs
How long do you cook meatballs in the air fryer?
About 10 minutes at 200°C for meatballs of around 30g, shaking halfway. Larger ones need 2–3 minutes more, so check the centre before serving.
Can you cook meatballs from frozen in the air fryer?
Yes. Cook raw frozen meatballs at 180°C for 14–16 minutes, shaking halfway, until steaming hot all the way through with no pink inside.
How do you store and freeze them?
Cool cooked meatballs quickly and keep them in the fridge for up to 2 days, or freeze for up to 3 months. Raw meatballs can be frozen on a tray and then bagged. Defrost in the fridge and reheat until piping hot.
Can you use pork or turkey mince?
Yes. Half beef and half pork gives softer meatballs, while turkey mince is leaner, so add a little extra milk to the crumbs. Cook all of them until no pink remains inside.
How did you like the recipe?
4.8 / 5 · 61 ratings
