Air Fryer Meatballs

Sizzling with flavor and dripping with excellence, these juicy meatballs are a fabulous addition to any home cooking collection. Fresh from the Air Fryer and exuding steam filled promises of delight, these meatballs are a personal favorite of mine. This recipe is functional in many different ways but the air fryer gives you the option and a bit different texture. The Air Fryer maintains the integrity of the natural tastes from the ingredients without adding additional fats or sauces to smother out the true essence of a dang good meatball.


Enjoy these meatballs on a plate of noodles, with a sandwich or just stand alone as an appetizer or cook enough to enjoy them as a main course. Rolling the fresh meat in bread crumbs will give the meatball a crispy outer shell that locks in the moisture of the meat and milk saturated bread.  These meatballs explode with juices, texture and gentle satisfaction that brings an inner peace to the hunger within.  

Watch the video then follow the simple instructions below to unlock the secret of one of the best meatballs you have ever had. I tweaked this recipe several times to get it to the point where it is what I consider to be worthy of the eatfoodlicious label. Like and share this or any of my recipes you find interesting from the ever expanding catalogue of meal suggestions. Hit the subscribe button to stay up to date on the latest publications that work to bring the science of cooking to the table through affordable yet delicious homemade edible art.

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

Using a small bowl: remove the bread crust & tear/cut into small cubes. Pour milk and let the bread soak. Set aside.

In a large bowl: combine all the ingredients except the breadcrumbs.

Mix well. Note: if you are using another brand of cheese (ex. Kraft), add only ½ cup.

Scoop out about 1 tbsp of the meat mixture and roll it into a ball.

Cover the meatballs with the breadcrumbs and transfer to a plate.

Should make ~36 meatballs.

Coat with cooking spray.

Preheat the air fryer to 400°F. Coat the basket with cooking spray. Place the meatballs in the basket. Air fry for 10 minutes or until lightly golden brown; make sure to flip half way.

Depending on the size of your air fryer: repeat this step as necessary.

Serve with pasta, salad, sandwiches or as an appetizer.

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Air Fryer Homemade Meatballs

Enjoy these meatballs on a plate of noodles, with a sandwich or just stand alone as an appetizer.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 36 meatballs
Calories

Equipment

  • Air Fryer

Ingredients
  

  • 1 lb ground chuck or beef
  • ½ lb ground pork
  • 1 cup grated Parmesan (preferred brand BelGioioso) ½ cup if using another brand
  • 1 cup white bread good quality white bread
  • ½ cup Italian breadcrumbs
  • ¼ cup whole milk
  • cup grated onion with juice this the secret for moist meatballs
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • ½ tsp Italian seasoning
  • ½ tsp black pepper
  • 2 garlic cloves minced
  • 1 large egg
  • cooking spray

Instructions
 

  • Using a small bowl: remove the bread crust & tear/cut into small cubes. Pour milk and let the bread soak. Set aside.
  • In a large bowl: combine all the ingredients except the breadcrumbs and mix well. Note: if you are using another brand of cheese (ex. Kraft), add only ½ cup.
  • Scoop out about 1 tbsp of the meat mixture and roll it into a ball (should make ~36 meatballs). Cover the meatballs with the breadcrumbs and transfer to a plate. Coat with cooking spray.
  • Preheat the air fryer to 400°F. Coat the basket with cooking spray. Place the meatballs in the basket. Air fry for 10 minutes or until lightly golden brown; make sure to flip half way. (Depending on the size of your air fryer: repeat this step as necessary).

Serve and enjoy!

    Video

    Keyword air fryer meatballs, best air fryer meatball recipe, easy air fryer meatballs recipe
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    More Air Fryer Recipes

    Instant Pot Pasta e Fagioli

    Stewed to perfection beef and vegetables swimming in deliciously rich beef stock infused tomato sauce partner exquisitely with tender pasta bites. The instant pot pressure cooking feature once again provides a time saving cook any where filling soup that is great as a main entree or perfect as a side. The eat notes of the stewed vegetables chase through the broth to excite your taste sensations as the meat and past bring filling comfort to your tummy. This dish is perfect for a Sunday meal prep that will last all week for easy to heat up lunch or dinner. One of my preferred things to order as a side soup at an Italian restaurant I am so pleased to be making this soup from the comfort of my own home with out having to pay the going out on the town prices for a quality meal experience. The clean up in the kitchen after meal prep is a breeze and the reward is well worth the effort. Top with thinly shredded cheese and finely chopped parsley to have this soup dressed to impress. After you make this dish, the next time someone orders it at your local favorite Italian chain you will smile inside knowing, not only is yours better, but what they pay for a bowl you can eat on all week with fresh made preservative free ingredients.

    Watch the video, follow the instructions below and be on your way to having this fancy little soup in your home today. The flavor profile that is pressure cooked into the ingredients transforms common items into mouthwatering satisfaction served in an aromatic warm bowl of comfort the entire family will enjoy. Like and share this or any of the recipes from my growing catalogue you find interesting. Please feel free to leave a comment to let me know what you think about this recipe or if you just want to talk about food. Talking about and planning meals is my absolutely favorite pass time. Thanks for stoping by and follow on this or any other platform you prefer to stay connected to the ever evolving art of eatfoodlicious.

    Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

    Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.

    Add chopped onions, chopped celery, chopped carrots & garlic.

    Add salt, pepper, Italian seasoning, red pepper flakes and mix. Cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 

    Add broth, pasta and mix well.

    Add red kidney beans, great northern beans, diced tomato (with juice) and tomato sauce. Do Not Stir.

    Place the lid on. Pressure cook on high for 3 minutes and natural release for 10 minutes (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well. 

    Transfer to a bowl.

    Serve with fresh chopped parsley, shredded parmesan cheese and bread.

    Enjoy!

    Recent Posts

    Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Pasta e Fagioli

    The flavor profile that is pressure cooked into the ingredients transforms common items into mouthwatering satisfaction served in an aromatic warm bowl of comfort the entire family will enjoy. 
    No ratings yet
    Calories

    Ingredients
      

    • 1 lb ground beef
    • 4 cups low-sodium or no-salt beef broth about 32 oz
    • 1 cup carrots finely chopped
    • 1 cup celery finely chopped
    • 1 cup ditalini pasta
    • 15 oz red kidney beans drained & rinsed
    • 15 oz great northern beans drained & rinsed
    • 15 oz chopped/diced tomato with juice
    • 15 oz tomato sauce
    • 1 tbsp Italian seasoning
    • 1 tsp salt
    • 1 tsp pepper
    • ½ tsp red pepper flakes
    • 4 garlic cloves minced
    • 1 medium size onion chopped
    • season with salt & pepper

    Instructions
     

    • Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
    • Add chopped onions, chopped celery, chopped carrots, garlic, salt, pepper, Italian seasoning, red pepper flakes and mix. Cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 
    • Add broth, pasta and mix well. Add red kidney beans, great northern beans, diced tomato (with juice) and tomato sauce. Do Not Stir.
    • Place the lid on. Pressure cook on high for 3 minutes and natural release for 8 minutes (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well. 

    Serve with fresh chopped parsley, shredded parmesan cheese and bread. Enjoy!

      Video

      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Instant Pot Recipes

      Instant Pot Mushroom Pasta

      Rich tasting zest covered fresh parmesan cheese smothering succulent noodles in an easy to follow recipe that is fun to make. The anticipation of the combination of flavors during the preparation of a delicious meal like this is one of my favorite parts of the cooking process. My favorite thing to do is to drink in the pleasant aromas and appreciate the complex flavor profile of a well prepared meal. Mushroom slivers gently providing earth tones in a sophisticated harmony of sensations as the zest of lemon tantalizes the taste while the crisp notes of fresh parmesan finish out the experience with whispers of fruity and nutty expressions that beg for a glass of white wine.  I recommend this for a nice mid day lunch with the vino optional but highly recommended. 

      Watch this visually delicious video for a short demonstration of just how easy the instructions below are to follow. Also take a look at the suggested presentation for your consideration, in the event you are planning something that requires a bit of dress up. Like or share this or any of the recipes from my growing catalogue. Working everyday to provide meal suggestions that meet the eatfoodlicious criteria and hope you decide to follow or subscribe. This recipe demonstrates how user friendly the IP is at making vegetable broth infused noodles, that taste so delicious, you may never prepare pasta noodles with out the pressure cooker again.

      Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

      Ingredients

      Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.

      Add mushrooms and cook for 5-6 minutes or until brown/caramelized.

      Season with salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.

      Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]

      Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.

      Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).

      Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined.

      Add cooked mushrooms & parsley.

      Mix well

      Transfer a balnanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

      Recent Posts

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Instant Pot Mushroom Pasta

      Moist tender noodles and mushrooms provide an all natural sauce of flavor in this simply easy to follow recipe.
      No ratings yet
      Prep Time 15 mins
      Cook Time 10 mins
      Total Time 25 mins
      Course Main Course
      Cuisine Italian
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 1 lb spaghetti noodles
      • 1 lb mushrooms
      • 4 cups low-sodium vegetable broth
      • ½ cup freshly grated parmesan cheese
      • ½ cup heavy whipping cream
      • ¼ cup fresh parsley chopped
      • 4 tbsp (divided) butter
      • 2 tbsp olive oil
      • 2 tbsp lemon juice about half
      • ½ tsp lemon zest
      • ½ tsp salt
      • ½ tsp black pepper

      Instructions
       

      • Clean, remove the stem and slice the mushrooms.
      • Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.
      • Add mushrooms and cook for 5-6 minutes or until brown/caramelized. Add salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.
      • Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]
      • Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.
      • Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).
      • Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined. Add cooked mushrooms, parsley and mix.
      • Transfer a balanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

      Serve immediately and enjoy!

        Video

        Keyword best instant pot mushroom pasta recipe, easy instant pot mushroom pasta recipe, instant pot mushroom pasta, pressure cook mushroom pasta recipe
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        More Instant Pot Recipes

        Instant Pot Fettuccine Alfredo

        Not many dishes quite the sense like warm fettuccine covered in fresh made buttery Alfredo sauce. When I am enjoying this dish all the world around me seems to hold still as the flavors wash through my tastebuds like the relaxing harmony of a favorite song. The rich creamy sauce over tender filling noodles are standalone worth the time. However, if you add a nice side salad and a chilled glass of buttery Chardonnay, you have just made my favorite Sunday Brunch.  This delicious tangled plate of heaven is also a family favorite and will be a hit on any table for any occasion.

        Capture the memories of your next eatfoodlicious meal, not with pictures, but with the sweet tastes and tantalizing aromas of this well made Fettuccine Alfredo. Simply watch the short video and follow the detailed instructions and enjoy this at a table near you. Like and share this or any of my recipes from my growing catalogue. Also, leave a comment to let me know if you enjoyed this or if you just want to talk food.

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        Ingredients

        Pour broth & heavy whipping cream in the IP.

        Add garlic.

        Break the fettuccine noodles in half.

        Submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.

        Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

        Add parmesan cheese and mix until the cheese is nearly melted.

        Add Parmigiano-Reggiano and mix until the cheese is nearly melted.

        Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).

        Serve with more cheese, salt & pepper.

        Enjoy!

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Instant Pot Fettuccine Alfredo

        No ratings yet
        Prep Time 5 mins
        Cook Time 10 mins
        Total Time 15 mins
        Course Main Course
        Cuisine Italian
        Servings 3
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 8 oz Fettuccine noodles
        • 2 cups unsalted or low-sodium vegetable broth
        • 1 cup heavy whippping cream
        • ½ cup Parmesan cheese shredded
        • ½ cup Parmigiano-Reggiano shredded
        • 4 tbsp unsalted butter or salted butter
        • ½ tsp garlic powder
        • salt & pepper to taste

        Instructions
         

        • Pour broth, heavy whipping cream & garlic into the instant pot.
        • Break the fettuccine noodles in half and submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.
        • Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
        • Mix the noodles.
        • Add parmesan cheese and mix until the cheese is nearly melted.
        • Add Parmigiano-Reggiano and mix until the cheese is nearly melted.
        • Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).

        Serve with more cheese, salt & pepper. Enjoy!

          Video

          Notes

          You can double the recipe but keep the same cook time.
          Keyword best instant pot fettuccine alfredo recipe, easy Instant pot fettuccine alfredo recipe, Instant pot fettuccine alfredo, pressure cook fettuccine alfredo
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Instant Pot Recipes

          Instant Pot Creamy Bacon Chicken Pasta

          Creamy warm pasta filled with crispy bacon and tender chicken is a nice addition to the evening menu. I was looking through the contents of my cabinets and refrigerator trying to decide what to cook. Once I saw the bacon I became inspired. This recipe is simple and easy to follow and if you are like me you may already have the main ingredients in your kitchen. My family do enjoy creative ways to eat bacon and I gotta say that it partners flawlessly with this creamy chicken. The instant pot is fun to be creative with and it makes quality meals in record time.

          Watch the video and follow the instructions below to have delicious rich pasta with outstanding bacon flavored chicken bits on your table today. Share this or any of my recipes you find interesting from my growing catalogue. Bacon gives a comforting sensation to this creamy filling chicken pasta, add a few red pepper flakes if you want to finish the taste profile with a touch of heat. Hit the like button or drop a comment below to let me know your thoughts on this easy to make IP dollar savor eatfoodlicious meal.

          Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

          Add cut bacon and cook for 7-10 minutes or until crispy. Transfer the bacon bits and place them on a paper towel (remove excess oil). Set aside until ready to cook. Remove the bacon grease and make sure to leave about 2 tbsp in the cooker.

          Add sliced chicken, salt, pepper, Italian seasoning and red peppers.

          Mix and cook for 5-6 minutes or no longer pink.

          Add chopped onions, minced garlic and cook for 1 minute or until fragrant. Add pasta.

          Add water and mix well.

          Add chopped tomatoes and spread on top of the pasta. Do not stir or mix. Pressure cook on high for 8 minutes and do a quick release

          Add butter, heavy whipping cream and mix until the butter is completely melted.

          Add shredded Parmesan cheese and mix until the cheese is completely melted.

          Add chopped spinach and mix.

          Place the lid back on for 2 minutes. Remove the lid.

          Return cooked bacon and mix. Season with salt to taste.

          Top with fresh shredded Parmesan cheese and red pepper flakes.

          Serve & Enjoy!

          Recent Posts

          Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Instant Pot Creamy Bacon Chicken Pasta

          No ratings yet
          Prep Time 10 mins
          Cook Time 5 mins
          Total Time 15 mins
          Course Main Course
          Cuisine American, Italian
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 1 lb ziti pasta or any type
          • 1 lb chicken breasts or chicken thighs sliced
          • 4 cups filtered water
          • 2 cups heavy whipping cream
          • 2 cups fresh chopped spinach
          • 1 cup fresh parmesan cheese shredded
          • 8 oz bacon cut into 1"x 1"
          • 2 tbsp unsalted butter
          • 2 tsp Italian seasoning
          • 1 tsp salt
          • ½ tsp pepper
          • ¼ tsp red pepper flakes
          • 4 garlic cloves minced
          • 2 roma tomatoes chopped
          • 1 small sweet onion chopped

          Instructions
           

          • Set to sauté high.
          • Add cut bacon and cook for 7-10 minutes or until crispy. Transfer the bacon bits and place them on a paper towel (remove excess oil). Set aside until ready to cook. Remove the bacon grease and make sure to leave about 2 tbsp in the cooker.
          • Add sliced chicken, salt, pepper, Italian seasoning and red peppers. Mix and cook for 5-6 minutes or no longer pink.
          • Add chopped onions, minced garlic and cook for 1 minute or until fragrant.
          • Add pasta, water and mix well.
          • Add chopped tomatoes and spread on top of the pasta. Do not stir or mix.
          • Place the lid on. Pressure cook on high for 8 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
          • Add butter, heavy whipping cream and mix until the butter is completely melted.
          • Add shredded Parmesan cheese and mix until the cheese is completely melted.
          • Add chopped spinach and mix. Place the lid back on for 2 minutes. Remove the lid.
          • Return cooked bacon and mix. Season with salt to taste.

          Top with fresh shredded Parmesan cheese and red pepper flakes.

            Serve & Enjoy!

              Video

              Keyword Best Instant Pot Creamy Chicken Pasta recipe, easy instant pot chicken pasta recipe, easy instant pot chicken recipe, instant pot creamy bacon chicken pasta, pressure cook creamy bacon chicken pasta
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              More Instant Pot Recipes

              Slow Cooker Red Wine Brisket Ragù

              Sweet shredded low and slow beef brisket tangled up with pappardelle pasta while wearing a beautiful gloss of sauce will set an elegant table as it feels the air with its pleasing perfume. Peace of mind sets in as you have found the absolutely best way to close out a week and spend time in an intimate experience as everyone achieves elation from the warm flavorful juices of succulent beef and tender noodles.

              Watch the video and follow the instructions below to bring an Italian classic to your table and add a layer of sophistication to your menu skills. Top with Parmigano-Riggano cheese and serve with Rosemary garlic bread and enjoy the fruits of time well spent. This recipe is very good and is highly recommended for when you want to express how you feel through food or just want to reward yourself with some flavor experiences that will place you at a comforting relaxed after dinner tranquil mood.

              Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

              Ingredients

              Season both sides with salt and pepper.

              Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.

              In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.

              Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.

              Add tomato paste and combine with the vegetables.

              Transfer the vegetables to slow cooker. Add red wine, unsalted beef stock, crushed tomatoes and combine everything together. Submerge the seared brisket in the red wine sauce.

              Add bay leaves and fresh thyme. Gently submerge them in the sauce. Slow cook – on low for 12-14 hours or until the meat is fork tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.

              Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat.

              Return the meat to the slow cooker. Mix everything together.

              Dry Papardelle. Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time.

              Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter. Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.

              Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

              Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

              Recent Posts

              Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

              Share on social media

              Slow Cooker Red Wine Brisket Ragù