Ingredients
Method
- Mix all the ingredients except the meat in a bowl. Stir everything together.⅓ cup bread crumbs, 1 egg, 2 tablespoons milk, 2 tablespoons fresh parsley, 1 tablespoon parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the ground meat and mix it all up until it's combined. Make about 20 meatballs, each about the size of 2 tablespoons.1 ½ pound lean ground beef
- Heat up the air fryer to 375°F.
- Put the meatballs in the air fryer in a single layer. Lightly spray them with cooking oil.
- Cook the meatballs for 10-12 minutes until they're browned and the inside reaches 165°F.
- Let them sit for 3 minutes before you eat them. Serve with more freshly chopped parsley.
Nutrition
Notes
- If you've made larger meatballs, simply extend the air frying time by an additional 2 minutes.
- Air fryers can vary, so check your meatballs a few minutes early to ensure they're cooked to perfection without becoming overdone. The internal temperature at the center should reach 165°F.
- Cool Completely: Allow the meatballs to cool completely at room temperature before storing.
- Refrigerate: Place leftover meatballs in an airtight container or zip-top bag. Store in the refrigerator for up to 4 days.
- Freeze: For longer storage, arrange cooled meatballs in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, removing as much air as possible. Frozen meatballs can be stored for up to 3 months.
- Reheat: To reheat, thaw frozen meatballs overnight in the refrigerator if frozen, then microwave, bake, or reheat in the air fryer until heated through.