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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    1 2 3 4 5 Ribs

    Tasty bites of gnaw off the bone juice dripping satisfaction comes in a hand held riblets when following this simple 1 2 3 4 5 recipe. The cook times leave the meat perfect for single serving size meaty chunks of promised delight. This is a good meal after a long hot day while cooling off in the shade/AC. Excellent to store and keeps its texture and flavor for all at least three days. 

    Watch the video then follow the instructions to be able to create this meal in your home today. I also include some presentation suggestions to help deliver the eatfooldilicous shared creation to feed your families inner hunger.  Like and share this or any of my recipes from my daily growing catalogue you may find interesting.

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    Ask the butcher to cut the ribs into 1.5″ to 2″ long slices. Clean, rinse, pat the riblets dry. Heat the pan to high. Add oil and pork riblets.

    Sear all sides. Turn down the heat to high-medium.

    Add shaoxing, vinegar, sugar, soy sauce, water and mix.

    Coat the ribs with the sauce. Turn up the heat and bring to a boil. Cover with a lid and turn down to low-medium heat. Cook for 30 minutes.

    Remove the lid and turn up the heat to medium. Cook the ribs uncovered for 5-8 minutes until the sauce reduces about a ~quarter. Make sure to frequently flip/rotate the ribs in the sauce while cooking.

    Garnish with toasted sesame seeds and green onions.

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

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    1 2 3 4 5 Pork Ribs

    No ratings yet
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 5
    Calories

    Ingredients
      

    • 2 lbs pork ribs
    • 2 tbsp canola or vegetable oil
    • 1 tbsp shaoxing cooking wine or dry sherry
    • 2 tbsp black vinegar
    • 3 tbsp granulated sugar
    • 4 tbsp soy sauce (half dark & regular soy sauce)
    • 5 tbsp filtered water

    Instructions
     

    • Ask the butcher to cut the ribs into 1.5" to 2" long slices. Clean, rinse, pat the riblets dry.
    • Heat the pan to high. Add oil and pork riblets. Sear all sides. Turn down the heat to medium-high.
    • Add shaoxing, vinegar, sugar, soy sauce, water and mix. Coat the ribs with the sauce. Turn up the heat and bring to a boil. Cover with a lid and turn down to low-medium heat. Cook for 30 minutes.
    • Remove the lid and turn up the heat to medium. Cook the ribs uncovered for 5-8 minutes until the sauce reduces about a ~quarter. Make sure to frequently flip/rotate the ribs in the sauce while cooking.
    • Garnish with toasted sesame seeds and green onions.

    Serve with rice, noodles, salad or vegetables. 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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        Instant Pot Sausage Gravy

        Delicious, thick juicy sausage with homemade luscious southern style gravy are now available to you by simply following this method of preparation. This rich sausage laced indulgence goes great with anything homemade biscuits and is the perfect addition to any morning meal. The old fashioned aromas of sausage gravy from your grandmas kitchen will sing through the house like a symphony of well trained musicians playing from the heart to bring back memories of good times, full bellies and great flavors. 

        I took my homemade sausage-gravy recipe and tweaked it a bit to get it working from the Instant Pot. Watch the video, follow the instructions below and you will be able to create a gravy that is of a restaurant quality but is so simple, why not make it at home? Enjoy this eatfoodlicious experience at your convenience and with the satisfaction that you now have a great gravy recipe added to your homecoming menu. 

        If you live on the road or do not have a stove top available, you can make this sausage-gravy recipe on a countertop in a dorm or hotel with ease. Not having a stove top can limit the types of items that are available to enjoy as far as a good quality meal goes. Eating out may not always be an option, so why not learn a new recipe that will have you able to enjoy a homemade tasting good old fashioned sausage-gravy that goes great with poached eggs, toast, grits or you name it. I love using my instant pot sometimes just because the mess is less.  Like and share this or any of my recipes you find interesting. Don’t forget to leave a comment if you want to let me know your thoughts or if you just want to talk about food.

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        Add sausage to the cooker.

        Break the sausage into small bite size pieces.

        Cook for 5-8 minutes or until no longer pink.

        Add butter

        Wait until it has completely melted.

        Sprinkle 2 tbsp flour and mix until the meat absorbs all the flour. Repeat with the rest of the flour (~2 tbsp).

        Pour ½ cup of milk at a time into the flour mixture and stir constantly.

        Make sure to follow this step to prevent clumps forming in the gravy.

        Stir the gravy frequently as you cook for 8-10 minutes or until it thickens to your desired consistency. Season with salt and pepper to taste. (If the gravy gets to thick: quickly add another ½ cup milk and repeat this step as needed).

        Pour sausage gravy over warm biscuits and enjoy!

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        Instant Pot Sausage Gravy

        No ratings yet
        Cook Time 20 mins
        Total Time 20 mins
        Course Breakfast
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 lb breakfast sausage mild, regular or hot
        • 2 ½ cups milk preferably whole or low fat
        • 4 tbsp all-purpose flour
        • 4 tbsp butter
        • salt & pepper to taste

        Instructions
         

        • Set to sauté high.
        • Add sausage to the cooker. Break the sausage into small bite size pieces. Cook for 5-8 minutes or until no longer pink.
        • Add butter and wait until it has completely melted.
        • Sprinkle 2 tbsp flour and mix until the meat absorbs all the flour. Repeat with the rest of the flour (~2 tbsp).
        • Pour ½ cup of milk at a time into the flour mixture and stir constantly (make sure to follow this step to prevent clumps forming in the gravy).
        • Stir the gravy frequently as you cook for 8-10 minutes or until it thickens to your desired consistency. Season with salt and pepper to taste. (If the gravy gets to thick: quickly add another ½ cup milk and repeat this step as needed).

        Pour sausage gravy over warm biscuits and enjoy!

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          Kalua Pork (Instant Pot & Slow Cooker)

          Kalua Pork is a shredded delicious meat that features hints of smoke and is best served with fresh pineapple. The slow cooker method is a dump and go way to make the meat so tender and succulent. The Instant Pot method is perfect for when you need a large hunk of meat on the table in a short notice and this recipe has the flavors down to a science. No need to over power the natural flavors of this well marbled cut, just follow the cook times and preparation techniques to feed the hunger at your families next sit down grub on. I love mine with rice and delicious cuts of market fresh pineapple, but feel free to try this on buns or with any other vegetables such as corn or mashed potatoes.

          Simply watch this video for suggested presentations and an effortless cooking methodology. The instructions below are short and just as sweet as this mouthwatering family favorite. Share this or any of my recipes you find interesting from my growing catalogue of meal suggestions that feature eye pleasing presentations that are repeatable at a table near you. Leave a comment if you have any questions or want to talk about food.

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          Only 3 Ingredients

          Rub salt all over the pork.

          Pour the liquid smoke over the pork and massage/rub it into the meat.

          Slow Cooker –  cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.

          Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 

          Remove the pork and place on a serving tray or in a bowl.

          Using tongs or 2 forks shred the meat.

          Optional: season with salt.

          Serve with fresh pineapple and rice.

          Enjoy!

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          Kalua Pork (Instant Pot & Slow Cooker)

          No ratings yet
          Prep Time 10 mins
          Cook Time 2 hrs
          Total Time 2 hrs 10 mins
          Course Main Course
          Cuisine Hawaiian
          Servings 8
          Calories

          Equipment

          • Instant Pot or Slow Cooker

          Ingredients
            

          • 3½ – 4 lbs bone-in boston butt pork
          • 1 tbsp himalayan or hawaiian salt
          • 1 tbsp liquid smoke

          Instructions
           

          • Clean and pat the boston butt dry with paper towel.
          • Rub salt all over the pork.
          • Pour the liquid smoke over the pork and massage/rub it into the meat.
          • Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
            Slow Cooker –  cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.
          • Remove the pork and place on a serving tray or in a bowl. Using tongs or 2 forks shred the meat. Optional: season with salt.

          Serve with fresh pineapple and rice. Enjoy!

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            Instant Pot Bratwursts

            Crispy skin that is bursting with flavorful juices gushing with each bite filling your mouth with delicious indulgence is my favorite way to meditate on the ritual of a well made Brat. Beat the summer heat and cook one of Americas favorite tailgating items from the comfort of your kitchen. Brats are so awesome, you can make extra wrap them in aluminum foil and take camping for a reheat at the campfire on the go quality family pleaser. You can also sautee up some sauerkraut to top these bad boys for optimal food appreciation. We cook these and take then to the lake for a low smoke low heat fire and have them on the warm whenever our hinger arouses as we just make a day of family food and water.

            Enjoy Brats that are more predictable than an open flame and ready to the table in less than 20 minutes just by watching the video and following the easy instructions below. Share this or any of my recipes from my growing catalogue and spread the word of the eatfoodlicious meals suggestions. Hit the like button and leave a comment to let me know what you think about my site or suggest something you would like a good recipe for and I will get back to you because the only thing I like more than eating, cooking or planning meals is talking about them.

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            Juicy & flavorful bratwursts

            Only 3 ingredients – bratwursts, butter & water

            Set to sauté high. Add butter and wait until it melts.

            Place brats in the cooker.

            Brown all side of the brats (about 2-3 minutes per side). Remove the brats.

            Press cancel.

            Place the trivet in the cooker. Slowly pour the water in the cooker (exercise caution as the cooker may be hot)

            Return the brats to the cooker. Place the lid on. Pressure cook on high for 5 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

            Perfect bratwursts

            Serve immediately & Enjoy!

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            Instant Pot Bratwurst

            No ratings yet
            Cook Time 10 mins
            Natural Release 10 mins
            Total Time 20 mins
            Course Main Course
            Cuisine American
            Servings 5
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 5 bratwursts
            • 1 cup water substitute beer, apple juice or chicken broth
            • 2 tbsp unsalted butter

            Instructions
             

            • Set to sauté high. Add butter and wait until it melts.
            • Place brats in the cooker. Brown all side of the brats (about 2-3 minutes per side). Remove the brats. Press cancel.
            • Place the trivet in the cooker.
            • Slowly pour the water in the cooker (exercise caution as the cooker may be hot)
            • Return the brats to the cooker.
            • Place the lid on. Pressure cook on high for 5 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

            Serve immediately & Enjoy!

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