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A plate of mozzarella stuffed Italian meatballs on tomato sauce.

Air Fryer Meatballs

These cheese-stuffed Air Fryer Meatballs are a quick, easy weeknight meal that the whole family will love. The flavorful meatballs turn out perfect when cooked in the air fryer with a crisp outside and tender, savory center.
5 from 12 votes
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Prep: 20 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 384kcal

Ingredients

Meatballs

  • ½ pound lean ground pork
  • ½ pound lean ground beef
  • 1 large egg
  • ¾ cup grated parmesan cheese
  • 3 garlic cloves, minced
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 3 Tablespoons chopped fresh parsley
  • 1 (8-ounce) mozzarella ball, cut into 1-inch cubes

Optional Breading

  • ¾ cup ground pork rinds or Panko breadcrumbs
  • ¼ cup grated parmesan cheese

Instructions

  • In a large bowl, combine the pork and beef meat.
  • Add the other meatballs ingredients and combine the ingredients with your hands and roll into 1 inch balls (about 12).
  • Flatten each meatball on the palm of your hand and place a piece of cheese in the center. Fold the sides of the meatballs to cover the cheese, pressing to make a ball. Make sure there are no open seals. Reserve in the fridge for 10 minutes before cooking.
  • Preheat the air fryer to 400°F.
  • Mix the breading ingredients in a medium bowl.
  • Roll the meatballs one by one in the breading mixture.
  • Place the balls in the air fryer basket, spray with a little cooking oil and cook for 12 minutes.
  • Remove and serve with grated parmesan, more chopped parsley and your favorite marinara sauce over pasta.

Notes

  • Yield: 12 large meatballs or 24 small meatballs. The nutrition was calculated based on a serving of 3 large meatballs using an online nutritional calculator. 
  • Storage: You can store your leftover cooked meatballs in the fridge for up to 3 days. To reheat, simply place the meatballs in the air fryer at 400 F for 5-7 minutes or until heated through. You can also reheat them in the oven at 350 F for 10-15 minutes.
  • Freezing: To freeze, simply place the meatballs on a baking sheet and flash freeze for 1 hour. Once frozen, transfer the meatballs to an airtight container or ziploc bag. Freeze for up to 3 months.

Nutrition

Calories: 384kcal | Carbohydrates: 5g | Protein: 34g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 1206mg | Potassium: 456mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 583IU | Vitamin C: 5mg | Calcium: 261mg | Iron: 3mg
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