Air-Fried Classic Meatballs

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Active Time: 10 minutes / Total Time: 50 minutes / Servings: 6

  • 2 slices white bread
  • ¼ cup milk
  • 1 medium onion grated coarsely
  • 2 cloves garlic crushed
  • 1 medium carrot grated finely
  • pounds ground beef
  • ¼ cup chopped flat-leaf parsley
  • 1 egg
  • 2 tablespoons tomato paste
  • Olive oil cooking spray
  • cups tomato sauce
  • 12½ ounces pasta sauce of your choice
  • Cooked lasagna noodles or spaghetti grated Parmesan, and basil leaves to serve


  • Tear the bread into a large bowl and pour milk over it.
  • Add grated onion, crushed garlic, grated carrot, ground beef, chopped parsley, egg, and tomato paste to the bowl.
  • Season well.
  • Allow it to stand for 10 minutes without stirring.
  • Preheat a 5- or 6-quart air fryer to 400˚F for 5 minutes.
  • Use your hands to combine the ingredients in the bowl thoroughly.
  • With damp hands, shape 1½ tablespoons of the beef mixture into balls and place them on a parchment paper-lined tray.
  • Spray with cooking spray.
  • Carefully pull out the air fryer pan and basket, spray the basket with oil, then place half of the meatballs in the basket in a single layer.
  • Slide the pan and basket back into the appliance.
  • Keep the temperature set at 400˚F and set the timer for 10 minutes.
  • Cook, shaking the basket halfway through the cooking time, until the meatballs are browned and cooked through.
  • Transfer the meatballs to a tray and cover them to keep warm.
  • Repeat the cooking process with the remaining meatballs.
  • In a bowl, combine the tomato sauce and pasta sauce.
  • Roll the meatballs in the tomato sauce mixture.
  • Place the coated meatballs in a 6-inch x 8¾-inch, 6-cup oval heatproof dish, then pour the remaining tomato sauce mixture over the meatballs.
  • Place the dish in the basket.
  • Keep the temperature set at 400˚F and set the timer for 10 minutes, or until the meatballs are heated through.

Notes / Tips / Wine Advice:

Serve the meatballs with cooked lasagna noodles or spaghetti and sauce. Garnish with grated Parmesan and basil.

Mexican Stuffed Meatballs

To the meatball mixture in step 1, add 2 teaspoons ground cumin and 1 teaspoon Tabasco chipotle sauce.
Combine 4½ ounces each of shredded mozzarella and cheddar cheese. Roll them into small balls and press them into the center of each meatball in step 3.
Continue with steps 4 and 5 and serve with cooked pasta and additional shredded mozzarella and cheddar cheese.
Course Airfryer / Beef / Side Dish