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Crispy Air Fryer Meatballs
These tender juicy little bites are a total crowd-pleaser!
We’ve received lots of requests for air fryer meatballs, so I hope you get to make these soon!
Our Air Fryer Meatballs are perfectly crisp on the outside and tender + juicy inside! And these ones are COMPLETELY PACKED with FLAVOR!
Meatballs are always SUPER POPULAR and well-received with my 6 teenagers/young adults…if meatballs are cooking in the kitchen, the kids seem to make their way down and hang out, hoping for a sample.
Not sure what it is about meatballs that just make everyone happy at my house!
They’re great for mealtime, snacktime, appetizers, & food prep.
I served these tender lil’ babies over cauliflower mash, but they would also be great served over brown rice, quinoa, or mashed potatoes too!
Add a side of broccoli, green beans, or Brussels and you’ll once again be the hero of dinnertime!
Here are our FAVORITE recipes to serve with your Crispy Air Fryer Meatballs:
Definitely double up this recipe so you have some for meal-prepped lunches for a few days. They stay great in the fridge for up to 4 days and reheat very well.
Try our other favorite meatball recipes :
- Cheesy Enchilada-Style Meatballs:
- Moroccan Style Meatballs
- BBQ Chicken Meatballs
- Italian Baked Meatballs:
- Turkey Swedish Meatballs:
- Balsamic-Glazed Meatballs:
- Sweet & Sour Chicken Meatballs:
➡️ Rachel’s Tip – How To Make Oat Flour:
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
➡️ Here’s the ranch dip recipe that I used to dip these in.
6 servings (20 meatballs)
- 1 1/2 lbs of ground lean meat of choice (Chicken, turkey, bison, or beef)
- 2 large eggs, room temp
- ¼ cup freshly grated parmesan
- ¼ cup oat flour
- ½ tsp sea salt, or to taste
- freshly ground black pepper, to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 Tbsps homemade mayonnaise
- a big handful of fresh parsley, minced
Preheat your air fryer to 375 degrees f.
Add all ingredients to a large bowl.
Thoroughly stir to combine everything well. The mixture will be on the runnier side rather than firm, but that’s a good sign that your meatballs will be very tender and juicy!
Take equal spoonfuls of this mixture and gently roll it between your damp hands to create the meatballs. I like to use a cookie scoop for this step.
Place the meatballs on a paper-lined sheet pan. You’ll get around 20 meatballs.
Once all the meatballs are ready, transfer half of them to your air fryer basket.
Cook for 12 to 14 minutes, or until the internal center of each meatball reaches 165 degrees f.
Repeat the cooking process with the second batch of meatballs.
(Meatballs shown served with this Ranch Dip)
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