Turkey Meatballs
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Ground turkey can dry out in the air fryer if you aren't careful. This recipe uses parmesan and olive oil to ensure juicy, flavorful meatballs. The page includes simple steps, ingredients, total timing, and chef's tips for air frying turkey meatballs.
Ingredients
- 1 lb ground turkey (not extra lean, you need some fat)
- 1 large egg
- 1/3 cup panko breadcrumbs
- 2 tablespoons grated parmesan
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch red pepper flakes (optional)
Season it upPairs with Herbed Garlic Butter, Tuscan Sun, or Simple Salt & PepperSee all seasonings →
Steps
- 01Mix all ingredients in a bowl until just combined. Turkey is lean, so the olive oil and egg are doing important moisture work here.
- 02Roll into golf ball sized portions. Turkey mix is stickier than beef, so keep your hands damp.
- 03Place on a plate. These hold their shape better if you refrigerate for 15 minutes before cooking, but it's not required.
- 04Ready for the air fryer.
Turkey dries out faster than beef. The parmesan and olive oil aren't just for flavor, they're insurance against dry meatballs.
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How to Air Fry It
- 01In a bowl, mix 1 lb ground turkey, 1/4 cup breadcrumbs, 1 egg, salt, and pepper until just combined.
- 02Roll the mixture into 1.5-inch meatballs.
- 03Preheat the air fryer to 380°F (193°C).
- 04Place the meatballs in a single layer in the air fryer basket, ensuring they do not touch.
- 05Air fry at 380°F (193°C) for 12 minutes, shaking the basket halfway through, until the internal temperature reaches 165°F (74°C).
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 4 days refrigerated or 3 months frozen. Reheat at 350°F (175°C) for 4-5 minutes.
Discussion
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