Description
Air Fryer Turkey Meatballs take me right back to Austin nights when I’d test new twists on classics for friends who didn’t mind being taste-testers. Air Fryer Turkey Meatballs felt like a small kitchen miracle: juicy centers, golden edges, and weeknight speed without turning on the oven. I learned early that gentle mixing, a quick preheat, and checking for that 165°F sweet spot lock in flavor every time. Air Fryer Turkey Meatballs became my go-to for pasta bowls, subs, and party bites. When cravings hit fast, Air Fryer Turkey Meatballs deliver bold flavor, tender texture, and satisfying ease.
Ingredients
1 lb ground turkey (85–93% lean)
1 large egg
1/2 cup panko or breadcrumbs
1/4–1/2 cup finely grated Parmesan
1 tbsp olive oil or spray
1 tsp Italian seasoning or 1/2 tsp each basil/oregano
1 tsp garlic powder (or 1–2 cloves minced)
1/2 tsp onion powder
1/2–3/4 tsp kosher salt
1/4 tsp black pepper
Pinch red pepper flakes optional
Optional add-ins: 1–2 tbsp milk for moisture; chopped parsley; paprika.
Instructions
1. Preheat the air fryer to 380–400°F for 3–5 minutes so the first batch browns and cooks evenly from the start.
2. Mix ground turkey, egg, breadcrumbs, Parmesan, herbs, garlic, onion powder, salt, pepper, and a touch of oil until just combined; don’t overmix.
3. Scoop and roll 1–1.5 inch balls; aim for consistent size.
4. Lightly oil or spray the basket; arrange meatballs in a single layer with space between.
5. Air fry 8–12 minutes at 380–400°F, flipping halfway; remove when centers hit 165°F.
6. Adjust for size and model; check early and add 1–2 minutes only if needed.
Notes
For extra moisture, hydrate breadcrumbs with milk or add Greek yogurt.
Chill mixture 10 minutes if sticky.
Do not overcrowd; cook in batches.
Flip once halfway for even cooking.
Store leftovers in an airtight container for 3–4 days or freeze up to 2–3 months.
Reheat in air fryer at 325–350°F for 3–6 minutes or simmer in sauce.