Ingredients
Nutrition per serving
- Calories
- 330
- Protein
- 28 g
- Carbs
- 15 g
- Fat
- 16 g
- Saturated fat
- 6 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 1,140 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Mix the egg, panko, parmesan, garlic, Italian seasoning, salt and pepper in a bowl, then add the beef and mix gently with your hands until just combined.
Roll into 16 balls about 1 1/2 inches wide.
Air fry at 380°F in a single layer with a little space between each one, 8 to 10 minutes, shaking the basket halfway. They are done when browned all over and 160°F in the center.
While they cook, warm the marinara in a small saucepan over medium-low heat.
Spoon the sauce over the meatballs and finish with more parmesan and torn basil.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time.
- Make meatball subs: tuck 4 meatballs and sauce into a split hoagie roll, top with provolone and air fry at 380°F for 2 minutes to melt.
- Leftovers keep 3 days in the fridge. Reheat the meatballs at 350°F for 4 to 5 minutes, then add warm sauce.
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Gear that helps
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Instant-read thermometer Takes the guesswork out of doneness.
- Splatter screen Keeps hot oil in the pan, not on you.
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