Air Fryer Turkey Meatballs
These Air Fryer Turkey Meatballs are packed with spices and make a quick and easy dinner with less fat but all the flavor of classic meatballs. They’re crispy on the outside, juicy and tender on the inside, and I serve them as appetizers or a main dish with a salad. My family asks for them all the time.
All I can say is that meatballs are a family favorite around here. We toss them with pasta, serve them over salad, or stuff them into sandwiches, so I keep coming up with new ways to make them, like these turkey meatballs in the air fryer. The ones we go through the fastest are my Mongolian meatballs and my kids’ favorite, slow cooker buffalo chicken meatballs.
Table of contents
You know me, I’m all about easy recipes that still taste homemade. With two kids and a business to manage, dinner needs to be quick but satisfying. These turkey meatballs are just ground meat, some pantry spices, an egg, and panko. I love making them because they’re super flexible. We dip them in marinara for a snack, toss them on a salad, or stuff them into subs for an easy lunch.
Why you will love this recipe
- Crispy outside, juicy inside: These meatballs turn out perfectly golden on the outside and stay juicy and tender inside thanks to the air fryer. I always check that crispy edge before pulling them out.
- Quick to make, easy to prep: With just ground turkey, panko breadcrumbs, eggs, garlic, and seasonings like paprika and Italian herbs, it takes me maybe 10 minutes to mix everything together and roll them into balls. Perfect for busy weeknights when I want something homemade.
- Works for anything: I serve these meatballs in so many ways. They’re great with marinara as appetizers, in meatball subs, tossed over salad, or even with a side of roasted veggies.
- Kid approved and freezer-friendly: My kids love them with spaghetti and a sprinkle of Parmesan, and I like to make a double batch to freeze for later. Just reheat and dinner’s ready in no time.
What you will need
- Lean ground turkey: I usually grab store-bought lean ground turkey, but if you prefer grinding it fresh at home, that works too.
- Breadcrumbs: I use panko for a nice texture, but any kind of breadcrumbs you have on hand will do just fine.
- Minced garlic cloves: Fresh garlic is my favorite, but if I’m out or short on time, garlic powder makes a great backup.
- Large egg: One egg at room temp is all you need to hold everything together.
- Spices: I mix in oregano, parsley, basil, smoked paprika, red pepper flakes, salt, and pepper for flavor.
How to make
1. Preheat and mix: I start by preheating the air fryer to 400 degrees F. Then, I grab a large bowl and add in the spices, breadcrumbs, garlic, and egg. After that, I mix in the ground turkey just until everything is blended.
2. Shape the meatballs: I roll the mixture into evenly sized balls and place them on a baking sheet lined with parchment paper or sprayed with a little oil.
3. Air fry the meatballs: I place the meatballs in a single layer in the air fryer basket and cook them for 4 minutes. Then I flip each one and cook for another 4 minutes until they’re golden and cooked through. I always check that they’ve reached 165 degrees F before serving.
4. Let them rest and serve: After cooking, I let the meatballs rest for about 5 minutes so the juices settle. Then I serve them warm with marinara or any pasta sauce we’re craving that day.
Expert tip
Don’t overmix the meat
Always keep in mind when making these turkey meatballs not to overwork the meat. If you mix and mash too much, they’ll turn out dense and kind of tough. Just mix everything until it’s barely combined, and the texture will be so much lighter and juicier.
More tips to consider:
- I like to stir everything together first before adding the turkey. It keeps the meat from getting overmixed and tough.
- Try to make the meatballs all the same size so they cook evenly. I’ve learned that uneven ones end up dry or undercooked.
- A small ice cream scoop works great for shaping them. It’s faster, less messy, and keeps them all uniform.
- Whisk your egg before adding it to the meat.
- Do not just guesstimate when these are done. Use a meat thermometer and make sure it reads 165 degrees Fahrenheit.
- Cooking time can change depending on your air fryer and meatball size. Just keep an eye on them the first time you try it.
Recipe variations
- Italian flavor: I like to mix in 1 teaspoon of parmesan cheese when I want a little Italian flair.
- More seasoning: I just add 1 teaspoon of Italian seasoning. It’s quick and gives the whole batch a nice herb flavor.
- Use another meat: If I’m out of turkey, I’ll swap in ground chicken or pork. They both work great and taste a little different every time.
- Add cheese: My kids love it when I sneak in some shredded mozzarella or cheddar. I usually add about ½ cup to the mix.
- Greek Style: To make them Greek-style, I toss in ½ teaspoon each of dill, rosemary, and thyme.
- More flavor: Add a teaspoon of Worcestershire sauce and a dash of onion powder for even more flavor.
Serving suggestions
One of my favorite ways to serve these turkey meatballs is with a big spoonful of my homemade marinara sauce and a sprinkle of parmesan. Sometimes I pile them on a toasted roll to make a warm and melty meatball sub using my easy instant pot spaghetti sauce recipe.
If we’re having people over for a backyard BBQ, I always throw a batch of these turkey meatballs into the slow cooker with my homemade barbecue sauce. They’re easy to keep warm while everyone hangs out, and guests can grab a few whenever they’re hungry. I’ve done this for our Fourth of July party, and they were the first thing gone from the table, kids and adults both kept coming back for more.
How to store leftovers
- Store: If there are any meatballs left (which honestly doesn’t happen often), I pop them into an airtight container and keep them in the fridge for up to five days.
- Freeze: If I’ve made a big batch, I freeze a few in a sealed freezer bag. They’re great for quick dinners and keep well for about a month.
- Thaw: I just take out what I need and let them thaw in the fridge overnight, super easy.
- Reheat: When I’m ready to serve them again, I warm them up in the microwave for two or three minutes and they’re just as tasty as the first day.
Frequently asked questions
I’ve learned that if my meatballs turn out rubbery, it’s usually because I mixed the meat too much or packed them too tightly. I try to be gentle and stop mixing as soon as everything comes together. What helps me is mixing all the other ingredients first, then adding the turkey last. And before I roll them, I rub a little olive oil on my hands so they shape easily without sticking.
On the flip side, if your meatballs are falling apart, it might be because the mix wasn’t worked quite enough. I’ve found that gently massaging the meat helps, your hands warm it up just enough to release the proteins that make everything hold together. Sometimes I’ll also add an extra egg or roll the meatballs lightly in flour before cooking. That little trick gives them just enough structure to stay together while still turning out tender.
The best thing to do when you use a fryer is to preheat it. If your fryer does not have a preheat button, that’s okay. Just set it to the temperature you are going to cook at for five or 10 minutes before you cook. The larger the fryer, the longer you should preheat it.
More appetizer recipes:
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Air Fryer Turkey Meatballs
Ingredients
- 1 lb ground turkey
- 1/2 cup Breadcrumbs plain, seasoned, gluten-free, or whole wheat
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper
- 1 egg beaten
- 2 tablespoons fresh parsley finely chopped
Instructions
- Preheat the air fryer to 400 degrees F for 5 minutes.
- Add all the ingredients to a medium-sized bowl. Mix until well combined.
- Roll the mixture into 15-18 equal-sized meatballs (depending on how big or small you make them), and place them on a baking sheet lined with parchment paper.
- Add the meatballs to the air fryer. basket in a single layer, without touching each other. You may need to cook them in batches.
- Air fry for 4 minutes, turn over, and cook for another 4 minutes, or until the meatballs reach an internal temperature of 165 degrees F and are crispy.
- Serve with marinara sauce.
Notes
Don’t overmix the meat
Always keep in mind when making these turkey meatballs not to overwork the meat. If you mix and mash too much, they’ll turn out dense and kind of tough. Just mix everything until it’s barely combined, and the texture will be so much lighter and juicier.More tips to consider:
- I like to stir everything together first before adding the turkey. It keeps the meat from getting overmixed and tough.
- Try to make the meatballs all the same size so they cook evenly. I’ve learned that uneven ones end up dry or undercooked.
- A small ice cream scoop works great for shaping them. It’s faster, less messy, and keeps them all uniform.
- Whisk your egg before adding it to the meat.
- Do not just guesstimate when these are done. Use a meat thermometer and make sure it reads 165 degrees Fahrenheit.
- Cooking time can change depending on your air fryer and meatball size. Just keep an eye on them the first time you try it.