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.

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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.

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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!

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    Spam Musubi

    Soft rice wrapped in a good quality seaweed featuring braised mouthwatering pan fried spam. My kids love this simple recipe for Spam Musubi. Easy to make with very little clean up, these rolls make for an interesting and affordable meal. Not sure what it is about slightly salty food, but my kids tear this stuff up. It is satisfying as a parent to watch your kids have fun making their own food in the kitchen using your parent approved recipe. This stuff travels well also, pack some to take with you and enjoy this handheld tummy tamer with you on the go.

    Watch this video with the kids, have them follow the simple instructions below and they will bo on their way to self meal preparation. This is also easy to make for those that may have a limited kitchen space and just want to make a snack or meal that is tasty and filling. Like and share this or any of the meal suggestions you find interesting from my growing catalogue of eatfoodlishous recipes. Leave a comment if you have a favorite easy to make sushi style meal suggestion and I will give it a try.

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    Spam Musubi

    No ratings yet
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Appetizer, Main Course, Snack
    Cuisine Asian, Hawaiian
    Servings 8
    Calories

    Ingredients
      

    • 5-6 cups cooked sushi rice or short-grain white rice
    • 12 oz spam
    • 2 tbsp soy sauce
    • 2 tbsp granulated sugar
    • 3-4 sheets sushi nori (dry seaweed) cut into ¼ – ⅓

    Instructions
     

    • Cut the spam horizontally into 8-10 slices (depending how thick you prefer); set aside. Heat the non-stick pan to medium. Add sugar, soy sauce and mix. Place the sliced spam in the pan. Cook both sides of the spam until lightly brown and crisp.
    • Place on the sushi nori (dry seaweed) on a cutting board/plate. Put the musubi mold in the center of sushi nori. Add ½ cup of rice in the musubi mold and use the mold top to press the rice down firmly; remove the mold. Place cooked spam on top of the rice. Wrap the sushi nori around the rice and spam.
      Musubi can hack: use an empty spam can. Place plastic wrap in the can, add rice and use a spoon to press the rice down. Pull the plastic wrap out of the can, remove the rice and place on top (center) of the sushi nori. Then, place the spam on top of the rice. Wrap the sushi nori around the rice and spam.

    Serve immediately & enjoy!

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      Lemongrass Chicken

      Fresh zest pops from the tender chicken as this easy to follow recipe adds yet another delicious meal to your rotation. Lemon grass and lime juice make for a delightful marinade that embeds their flavor profiles into the chicken. I absolutely love to pan sear a well seasoned meat to give the kitchen that home cooking atmosphere. Watching the steam escape the pan as the meat begins to braise fills me satisfaction knowing something good is about to get platted up. Garlic notes will dance harmoniously in the air on the way to the table and on your taste buds once you take your first mouth watering bite. This is a beginner friendly recipe that is awesome for teaching those growing teenagers how to cook a good meal and is also a great prep meal for the week.

      I love to partner this chicken with jasmine rice (or your favorite), fresh cut salad (with farm fresh tomatoes) and an egg (or two). The egg yolk mixed with the rice creates a balanced plate of textures and flavors and is pleasing to look at while you work your way through the meal. Watch the video and follow the simple instructions below to have this succulent dish on your home cooking menu today. Like and share this or any of the recipes from my growing catalogue of eatfoodlicious meal experiences. Leave a comment to get a conversation going or to make any suggestions you would like to see me try.

      Also don’t forget to hit the subscribe button to stay up to date on future meal related publications.

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      Place the chicken in a bowl/ziplock bag.

      Add the rest of the ingredients with the chicken and mix everything together.

      Marinate at least 2 hours or overnight.

      Preheat the grill to medium-high and brush the grate with oil or preheat the non-stick pan and add 2 tbsp of oil.

      Remove the chicken from the marinade and place on the grill/pan. Cook for 7 minutes per-side or until the internal is 165°F and fully cooked..

      Serve with rice, salad, noodles, eggs or vegetables. Enjoy!

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      Lemongrass Chicken

      No ratings yet
      Prep Time 5 mins
      Cook Time 14 mins
      Marinate 2 hrs
      Total Time 2 hrs 19 mins
      Course Main Course
      Cuisine Asian, Chinese, vietnamese
      Servings 6
      Calories

      Ingredients
        

      • 6 chicken thighs (boneless & skinless) about 2 lbs
      • 2 tbsp lemongrass minced
      • 2 tbsp soy sauce
      • 2 tbsp fish sauce
      • 2 tbsp lime juice
      • 1 tbsp brown sugar
      • 3 garlic cloves
      • 1 small shallots minced

      Instructions
       

      • Place the chicken in a bowl/ziplock bag. Add the rest of the ingredients with the chicken and mix everything together. Marinate at least 2 hours or overnight.
      • Preheat the grill to medium-high and brush the grate with oil or preheat the non-stick pan and add 2 tbsp of oil.
      • Remove the chicken from the marinade and place on the grill/pan. Cook for 7 minutes per-side or until the internal is 165°F and fully cooked..

      Serve with rice, salad, noodles or vegetables. Enjoy!

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        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.

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        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!

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        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!

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          Chicken Mushrooms with Snow Peas

          Deliciously tender bites of saucy chicken find a harmonious balance with these cooked to perfection mushrooms and lightly crispy snow peas as the ingrediants effortlessly flow together to form a tasty yet simple recipe that all will enjoy. A quick and easy stir fry, this meal is best served with your favorite bowl of fresh made rice. We usually enjoy our meals like this with our favorite jasmine rice but you may appreciate another style and find just as much satisfaction with your meal experience. 

          Watch the video then follow the instructions below to bring this tasty dish to a table near your. Like and share this or any of the recipes from my growing catalogue and help yourself to anything you may find interesting. Fresh ingredients cooked to the suggested times will have juicy mushrooms and fresh garden flavored crunchy snow peas contrasting for a taste bud explosion as the chicken brings it all home with the simple savory sauce and natural flavors. Quality food experiences that leave you with a pleasant thoughts and feelings are more than a choice, they are a way of life. May your next food adventure be ever so eatfoodlicious.

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          Ingredients

          Trim the fat off, then slice the chicken breast(s).

          Place the sliced chicken in a bowl. Add soy sauce, shaoxing cooking wine, cornstarch and mix well. Let marinate for 10 minutes.

          In a small bowl, combine all the sauce ingredients together, mix until the cornstarch has dissolved (set aside).

          Slice mushrooms and trim the tips off the snow-peas (set aside).

          Heat the pan to medium-high. Add 2 tbsp oil and mushrooms. Cook for for 5 minutes or until the murshooms are tender. Remove the mushrooms (set aside).

          Add 2 tbsp of oil to the pan, along with the marinated chicken, and cook for 4-5 minutes or until no longer pink. Add garlic and cook for 30-45 seconds or until fragrant.

          Then add sauce mixture while stirring continuously. Finally, add snow-peas.

          Add cooked mushrooms and mix well. Season with salt and pepper to taste. Remove from the heat.

          Serve with rice. Enjoy!

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          Chicken Mushroom with Snow Peas

          No ratings yet
          Prep Time 15 mins
          Cook Time 10 mins
          Total Time 25 mins
          Course Main Course
          Cuisine Asian, Chinese
          Servings 4
          Calories

          Ingredients
            

          Marinate

          • 12 oz chicken breast
          • 1 tsp shaoxing cooking wine
          • 1 tsp soy sauce
          • 1 tsp cornstarch

          Sauce

          • ½ cup water
          • 1 tbsp oyster sauce
          • 1 tbsp shaoxing cooking wine
          • 1 tbsp soy sauce
          • 2 tsp cornstarch
          • 1 tsp granulated sugar

          Vegetables

          • 8 oz snowpeas trim the tips
          • 8 oz mushrooms sliced
          • 3 garlic cloves minced
          • 4 tbsp (divided) oil

          Instructions
           

          • Trim the fat off, then slice the chicken breast(s). Place the sliced chicken in a bowl. Add soy sauce, shaoxing cooking wine, cornstarch and mix well. Let marinate for 10 minutes.
          • Meanwhile: Slice mushrooms and trim the tips off the snow-peas (set aside). In a small bowl, combine all the sauce ingredients together, mix until the cornstarch has dissolved (set aside).
          • Heat the pan to medium-high. Add 2 tbsp oil and mushrooms. Cook for for 5 minutes or until the murshooms are tender. Remove the mushrooms (set aside).
          • Add 2 tbsp of oil to the pan, along with the marinated chicken, and cook for 4-5 minutes or until no longer pink. Add garlic and cook for 30-45 seconds or until fragrant. Then add sauce mixture while stirring continuously. Finally, add snow-peas, cooked mushrooms and mix well. Season with salt and pepper to taste. Remove from the heat.

          Serve with rice. Enjoy!

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            Instant Pot Crack Chicken

            Creamy smooth rich sensations coated in buttery satisfaction, Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. Crispy chunks of bacon embedded throughout awaken your senses dancing on the vapor trails of fresh green onions. Kid friendly and ever so easy to make this addictive recipe will not last long once it is introduced as food for the masses.

            Watch the video then follow the instructions below to see how simple this dish is to create. Like or share this or any of th suggestions you find while browsing through my growing catalogue of eatfoodlicious meal inspirations.

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            Crack Chicken Dip

            Crack Chicken Sandwiches

            Ingredients

            Set cooker to saute-high. Place the chopped bacon in the cooker.

            Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease).

            Remove bacon grease from the cooker (save or discard).

            Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.

            Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.

            Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker.

            Add shredded cheese and mix until the cheese has completely melted.

            Add cooked bacon and mix.

            Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking.

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            Instant Pot ‘Crack’ Chicken

            Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. 
            No ratings yet
            Prep Time 5 mins
            Cook Time 20 mins
            Total Time 25 mins
            Course Appetizer, Main Course, Snack
            Cuisine American
            Servings 6
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 2 lbs chicken breasts boneless & skinless
            • 1 cup cheddar cheese shredded
            • ½ cup water
            • 2 tbsp ranch seasoning about 1 packet (1 oz)
            • 8 oz cream cheese room temperature
            • 7-8 bacon chopped
            • 2 green onions chopped

            Instructions
             

            • Set cooker to saute-high. Place the chopped bacon in the cooker. Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease). Remove bacon grease from the cooker (save or discard).
            • Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.
            • Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.
            • Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker.
            • Add shredded cheese and mix until the cheese has completely melted. Add cooked bacon and mix. Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking.
            • Garnish with chopped green onions and more bacon bites.

            Serve as a dip or sandwich. Enjoy!

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