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These air fried meatballs are super
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light, packed full of protein, no
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grease, just some good old pork, beef,
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parmesan cheese, and sauteed onions and
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garlic. You cannot go wrong with it. You
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can have meatballs in so many different
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ways. Spaghetti and meatballs, meatball
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sub, and of course, meatball marinara.
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Check it out. So, I'm using this beef
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and pork mixture. Get the best quality
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one you can find, and then add in your
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breadcrumbs. Now, you can technically
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add the breadcrumbs first and add the
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milk to help it soak it up, create that
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pan that's going to help with the
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moistness. Add the parsley in and then
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pour the milk. And while that is
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happening, we're going to sauté our
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onions and the garlic. That'll give the
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breadcrumbs some time to absorb that
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mixture. Now, instead of adding in raw
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onions and garlic, we'll instead saute
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it. You don't have to do it, and if you
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are in a rush, just skip it. But
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sautéing it just adds a bit more umami,
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a bit more depth into these meatballs.
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Going back to our bowl, add in some
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finely grated Parmesan cheese and an egg
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yolk. We finally add in the sauteed
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onions and garlic. And now season this
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with some salt and pepper. You might
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have to adjust later on. So cook a tiny
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bit if you need. And then be sure of the
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seasoning. While mixing though, be very
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careful not to overm mix because overing
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will affect the proteins in that meat
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will affect the texture and may make
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Mix as little as you have to. Okay, now
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we're ready to ball these up. Now, I'm
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going to take about golf ball sized
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portions. Gloves are really helpful
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here. Grease it up a bit and then just
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start rolling away. One pound of meat
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should easily give you about 12 golf
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balls sized meatballs.
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We now cover this up and pop this in the
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fridge. See, the reason why you want to
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refrigerate the meatballs is that it's
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going to really nicely firm up. So when
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we fry them either on the pan or in this
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case for the light high protein
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variation in the air fryer, they'll just
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hold their shape much better. It's just
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for visual appeal. It's not going to
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affect the taste. Now to cook it, the
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air fryer was preheated at 400° F. Add
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the meatballs in a single layer. Leave
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some gap so that air can go all around.
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Get some caramelization. And make sure
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you grease the bottom of the air fry
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basket and you grease the tops of the
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meatballs. Get as much oil as you can.
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This is still much lighter than shallow
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We're going to cook this for about 14
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minutes. And about halfway, take it out
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and then flip the meatballs to make sure
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they all cook evenly. Then pop this back
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in. And about five or six minutes later,
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here's what you're going to be seeing.
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These meatballs look perfectly nice,
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crisp, golden brown. And I really think
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that meatballs in this way are just the
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perfect meal. It has your proteins in
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there. It has some carbs and all with
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the marinara that I'm serving it with,
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with the breadcrumbs and the onions that
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are inside the meat. Like, you don't
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really need to do much else. Yes, you
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can make it into a sub. You can add
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spaghetti. But what's cool is these are
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meals within themselves. I'm definitely
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digging into these meatballs. They look
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super good. And you won't believe the
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aroma in here. Check out how to make
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this down below. All the ingredients,
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instructions, gram amounts are all down
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there. Macros are down there. And every
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way to make this either light or as
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enticing and special as you want your
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meatballs to be. Check it out down
