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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    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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      Teriyaki Steak Stir Fry

      A more traditional inspired teriyaki style stir fry this recipe packs sharp contrasting flavors with piquant notes that subtly wash away from the pallet when served with a delicious fresh warm rice. This sauce is not sticky or over powered with cheap shortcuts to sweeten some versions available for consideration. The flavors of this sauce are generated from one of the featured ingredients (name of Japanese sauce). The more times I tried to tweak this recipe the more times I found myself exploring the ranges of flavors that come from the use of too much or not enough of this (Japanese sauce). I found after a couple of interactions that the preferred amount to achieve elegance and style we all love in a gorgeous bowl of tender flavored steak slices dripping over a bed of fresh jasmine rice.

      Clean and trim fat from the steak. Slice the steak against the grain. Place the steak in a bowl.

      In a small bowl: combine sugar & soy sauce. Stir until the sugar dissolves then add mirin and sake as you continue to stir.

      Pour the sauce over the steak and turn the meat until well mixed. Let marinate for 30 minutes.

      Heat a pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated steak only. Reserve the sauce. Stir continuously and cook for 3-4 minutes or until ~75% of the meat is medium to well done. Turn down the heat to medium.

      Meanwhile, mix cornstarch and water together. Stir until the cornstarch has completely dissolved. Pour the cornstarch mixture in the pan.

      Pour the reserved sauce in the pan.

      Mix and cook for 4-6 minutes or until the liquid has thickened and the steak soaks up most of the sauce.

      Serve with your favorite rice. Garnish with toasted sesame seeds & chopped green onions. Enjoy!

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      Teriyaki Steak Stir Fry

      A simple and quick meal that the whole family will enjoy eating together.
      No ratings yet
      Prep Time 10 mins
      Cook Time 10 mins
      Total Time 20 mins
      Course Main Course
      Cuisine Asian, Chinese
      Servings 6
      Calories

      Ingredients
        

      • 1 ½ lbs sirlion steak substitute with flank steak
      • 4 tbsp soy sauce
      • 4 tbsp sake cooking wine substitute with dry sherry, dry white wine, shaoxing wine or chinese rice wine
      • 4 tbsp mirin
      • 2 tbsp granulated sugar or brown sugar
      • 2 tsp water
      • 1 tsp cornstarch

      Instructions
       

      • Clean and trim fat from the steak. Slice the steak against the grain. Place the steak in a bowl.
      • In a small bowl: combine sugar & soy sauce. Stir until the sugar dissolves then add mirin and sake as you continue to stir. Pour the sauce over the steak and turn the meat until well mixed. Let marinate for 30 minutes.
      • Heat a pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated steak only. Reserve the sauce. Stir continuously and cook for 3-4 minutes or until ~75% of the meat is medium to well done. Turn down the heat to medium.
      • Meanwhile, mix cornstarch and water together. Stir until the cornstarch has completely dissolved. Pour the cornstach mixture and the reserved sauce in the pan. Mix and cook for 4-6 minutes or until the liquid has thickened and the steak soaks up most of the sauce.

      Serve with your favorite rice. Garnish with toasted sesame seeds & chopped green onions. Enjoy!

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        Yaki Udon (Stir Fry Udon Noodles)

        One of my personal favorite things to make for a quick and easy meal is this Yaki Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a Yaki Noodle is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. I keep some Thai peppers in the refrigerator to nibble on while I work my way through a heaping serving. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

        These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house. Watch the video , follow the instructions below to be on your way to yet another eatfoodlicious home cooked featured dish. Feel free to like and share this or anything from my growing catalogue of quick reference recipes with presentation suggestions.

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        Ingredients

        Cook/boil the noodles by following the instructions on the package. Drain and set aside.

        In a small bowl: combine all the sauce ingredients and mix. Set aside.

        Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds.

        Place the meat in and cook for 2 minutes or until no longer pink.

        Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent.

        Add cabbage and cook for 1 minute.

        Place the cooked noodles in the wok/skillet.

        Pour sauce on top of the noodles and mix until well coated.

        Add green onions and mix.

        Optional: add chili oil.

        Mix well.

        Transfer to a plate/bowl.

        Serve immediately and enjoy!

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        Yaki Udon (Stir Fry Udon Noodles)

        Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. 
        5 from 1 vote
        Prep Time 10 mins
        Cook Time 10 mins
        Total Time 20 mins
        Course Main Course
        Cuisine Asian, Japanese
        Servings 4
        Calories

        Ingredients
          

        • 2 packs pre-cooked udon noodles vacuum-packed
        • ½ lb ground meat pork, beef, chicken, shrimp or vegan
        • 2 cups sliced napa cabbage substitute with green cabbage
        • 1 cup sliced mushrooms white, cremini, shiitake or oyster
        • 2 tbsp canola, vegetable or peanut oil
        • 3 scallions cut into 2" long
        • ½ onion sliced
        • 1-3 tbsp chili oil (to taste) optional

        Sauce

        • 2 tbsp soy sauce
        • 2 tbsp oyster sauce substitute with vegan oyster sauce
        • 1 tbsp honey or brown sugar
        • 1 tbsp mirin substitute with dry sherry or sweet marsala wine
        • 1 tsp rice vinegar substitute with white vinegar

        Instructions
         

        • Cook/boil the noodles by following the instructions on the package. Drain and set aside.
        • In a small bowl: combine all the sauce ingredients and mix. Set aside.

        Stir Fry

        • Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds. Place the meat in and cook for 2 minutes or until no longer pink.
        • Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent. Add cabbage and cook for 1 minute.
        • Place the cooked noodles in the wok/skillet. Pour sauce on top of the noodles and mix until well coated. Add green onions and mix. [Optional: add chili oil and mix]

        Serve immediately and enjoy!

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          Keyword best yaki udon recipe, easy yaki udon recipe, japanese noodles, japanese stir fry udon noodles, stir fry udon recipe, stir fry yaki udon recipe, yaki udon
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          Air Fryer Steak Bites

          Fresh herb infused glistening butter smoothly covering medium rare sirloin bites, steaming with haunting aromas that promise delight, is the reward you will receive once you follow this recipe. Air Fryer steak bites are a simple way to create savory tender morsels of steak that compliments a variety of dishes. I continue to push my skills with the air fryer to see what else we can bring to the menu for tasty delicious food. This recipe explores the convince of a no mess, no smoke method of preparation that is as simple as pushing in the cook drawer and turning up the heat. The seasoning is savory and the cook times are perfect for tender bites ready for consumption as soon as they pop out of the fryer.

          Watch the video, follow the instructions below and be on your way to having a flavorful butter covered steak bite on a fork near you today. This recipe is perfect for the dorm or hotel room and is simple to clean up afterwards. When your eyes see the moist tender medium rare bites dripping delicious red flavored excellence, follow the hunger and eatfoodlicious once more as you put that Air Fryer to good use. Like and share this or any of my equally tasty recipes from my growing catalogue of highly repeatable meal experiences. I love to offer my tutorials and presentation suggestions for your consideration as we both work to develop our very own home cooking rotating menu of wonderful tummy filling choices.

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          Ingredients

          Steak: Clean and trim fat. Cut into cubes.

          Place in a bowl.

          Then add olive oil, salt, pepper and mix.

          Place the steak bites in the air fryer basket in a single layer.

          Air fry for 4-6 minutes or until desired doneness. Make sure to space them out.

          Meanwhile, make the garlic butter sauce. Heat a pan to medium-high. Add butter and wait until it has completely melted. Add garlic and saute for 30 seconds. Add parsley and mix. Remove from the heat source.

          Remove steak bites from the basket and place in serving dish (plate/bowl). Pour garlic butter sauce over the steak bites and mix. Optional: season with a bit more salt and pepper to taste. Garnish with parsley.

          I prefer 4 minutes for our steak bites.

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          Air Fryer Steak Bites

          The seasoning is savory and the cook times are perfect for tender bites ready for consumption as soon as they pop out of the fryer. 
          No ratings yet
          Prep Time 10 mins
          Cook Time 6 mins
          Total Time 16 mins
          Course Appetizer, Main Course
          Cuisine American
          Servings 4
          Calories

          Equipment

          • Air Fryer

          Ingredients
            

          • 1 ½ lbs sirlion steak
          • 2 tbsp extra virgin olive oil
          • salt & pepper to taste

          Garlic Butter Sauce

          • 2 tbsp unsalted butter
          • 1 tbsp fresh parsley chopped
          • 3 garlic cloves minced

          Instructions
           

          • Steak: Clean and trim fat (optional). Cut into cubes. Place in a bowl. Then add olive oil, salt, pepper and mix.
          • Preheat the air fry to 400°F for 3 minutes.
          • Place the steak bites in the air fryer basket in a single layer. Air fry for 4-6 minutes or until desired doneness. Make sure to space them out. I prefer 4 minutes for our steak bites.
          • Meanwhile, make the garlic butter sauce. Heat a pan to medium-high. Add butter and wait until it has completely melted. Add garlic and saute for 30 seconds. Add parsley and mix. Remove from the heat source.
          • Remove steak bites from the basket and place in serving dish (plate/bowl). Pour garlic butter sauce over the steak bites and mix. Optional: season with a bit more salt and pepper to taste. Garnish with parsley.

          Serve immediately and enjoy!

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            Chili Beef Noodles

            Chili Beef Noodles are a simple to prepare dish that is best served with quality ingredients. The choice of meat and noodles will have an impact on the flavor and the presentation of this meal. Once you have your ingredients follow this recipe to bring a slightly tangy version of this meal that will satisfy your appetite in a sensuously pleasing way. This hearty simple meal keeps well and is great for food prepping. Make this ahead of time and your family can simply reheat and enjoy at their convenience.

            Watch this video and follow the instructions to have succulent strips of steak nestled in tender noodles on a plate near you. Like and share this video or any of my recipes you like. Let me know if you enjoyed this meal or suggest anything you would like to get a food lovers researched and developed opinion on.

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            Tender beef, chili & onion with noodles.

            Cooked noodles (lo mein or egg)

            In a small bowl: combine all the sauce ingredients together and mix until the cornstarch is completely dissolved. Set aside.

            Clean and trim off fat from the steak. Slice the steak against the grain.

            Place the steak in a bowl. Add the rest of the ingredients to the bowl and mix. Let marinate for 15 minutes.

            Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak and cook for 3-4 minutes (stir frequently and separate the ingredients to help make sure they are cooking uniformly).

            Add sliced red chili peppers, minced garlic and cook for 1-2 minutes or until fragrant.

            Add pre-cooked noodles.

            Add sauce. Mix everything together and cook for 2 minutes.

            Add green onions, mung bean sprouts and mix everything together until the sauce forms a nice coat over the noodles.

            Remove the pan from the heat.

            Serve immediately & enjoy!

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            Chili Beef Noodles

            No ratings yet
            Prep Time 20 mins
            Cook Time 15 mins
            Total Time 35 mins
            Course Main Course
            Cuisine Asian, Chinese
            Servings 4
            Calories

            Ingredients
              

            Marinate

            • 1 lb steak sirloin or flank
            • 1 tbsp soy sauce
            • 1 tsp cornstarch

            Sauce

            • ½ cup water
            • 2 tbsp sweet chili sauce
            • 2 tbsp soy sauce
            • 2 tbsp hoisin sauce
            • 1 tbsp apple cider vinegar
            • 1 tsp chinese five spice
            • 1 tsp cornstarch
            • ½ tsp white pepper

            Noodles & Vegetables

            • 1 lb cooked noodles (lo mein or egg)
            • 1 cup mung bean sprouts
            • 4 green onions