Crispy Air Fryer Italian Meatballs with Herbed Marinara

How to Make Crispy Air Fryer Italian Meatballs with Herbed Marinara

1. 1

   Step 1: Make the meatball mixture

   In a large bowl combine the ground beef, panko, egg, grated Parmesan, minced garlic, chopped parsley, Italian seasoning, and salt & pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender; chill 5 minutes if mixture feels very soft.

   For this step

   • 1 lbGround beef (80/20)
   • 1/3 cupPanko breadcrumbs
   • 1 largeLarge egg
   • 1/4 cupGrated Parmesan
   • 2 clovesGarlic, minced (about 2 cloves)
   • 2 tbspFresh parsley, chopped
   • 1 tspItalian seasoning
   • 1 1/2 tspSalt & freshly ground black pepper
   
2. 2

   Step 2: Form and preheat the air fryer

   Shape the mixture into 12–16 evenly sized meatballs (about 1½ inches each) and place them on a tray. Preheat the air fryer to 380°F (193°C); brush or spray the basket with olive oil, arrange meatballs in a single layer without overcrowding, and brush tops lightly with a little oil for extra crispness.

   For this step

   • 1 tbspOlive oil
3. 3

   Step 3: Air fry the meatballs

   Air fry the meatballs at 380°F (193°C) for 10–12 minutes, shaking the basket or turning once halfway through, until they are golden and register 160°F (71°C) in the center. Remove meatballs from the air fryer and set aside while you prepare the marinara.

   For this step

   • 14 ozCrushed tomatoes (canned)
   
4. 4

   Step 4: Prepare the herbed marinara

   Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat (or reuse a small saucepan); add the canned crushed tomatoes, a pinch of salt and pepper, and an extra 1/2 tsp Italian seasoning if desired. Simmer gently for 6–8 minutes to meld the flavors, then add the cooked meatballs to the sauce and simmer 2–3 minutes more to finish.
   
5. 5

   Step 5: Serve and garnish

   Spoon meatballs and sauce onto a serving platter, or serve over pasta or in toasted rolls for sandwiches. Finish with extra grated Parmesan and chopped parsley if you like, and serve hot.
   

1. In a large bowl combine the ground beef, panko, egg, grated Parmesan, minced garlic, chopped parsley, Italian seasoning, and salt & pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender; chill 5 minutes if mixture feels very soft.
2. Shape the mixture into 12–16 evenly sized meatballs (about 1½ inches each) and place them on a tray. Preheat the air fryer to 380°F (193°C); brush or spray the basket with olive oil, arrange meatballs in a single layer without overcrowding, and brush tops lightly with a little oil for extra crispness.
3. Air fry the meatballs at 380°F (193°C) for 10–12 minutes, shaking the basket or turning once halfway through, until they are golden and register 160°F (71°C) in the center. Remove meatballs from the air fryer and set aside while you prepare the marinara.
4. Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat (or reuse a small saucepan); add the canned crushed tomatoes, a pinch of salt and pepper, and an extra 1/2 tsp Italian seasoning if desired. Simmer gently for 6–8 minutes to meld the flavors, then add the cooked meatballs to the sauce and simmer 2–3 minutes more to finish.
5. Spoon meatballs and sauce onto a serving platter, or serve over pasta or in toasted rolls for sandwiches. Finish with extra grated Parmesan and chopped parsley if you like, and serve hot.