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Introduction
The humble meatball has been a staple of Italian-American cuisine since the early 20th century, when immigrants adapted their traditional recipes to incorporate New World ingredients. This modern, health-conscious version transforms the classic by using lean turkey meat and air fryer technology, proving that traditional comfort foods can evolve with our changing lifestyles. While traditional meatballs are often pan-fried or simmered in sauce, this air fryer method creates a wonderfully crispy exterior without excess oil, making it a favorite among health-conscious food enthusiasts who don't want to sacrifice flavor for nutrition.
Ingredients
• 1 pound lean ground turkey (93% lean)
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil spray
• 24 ounces marinara sauce, high-quality store-bought or homemade
Step 1:
In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, parsley, oregano, basil, salt, and pepper. Mix gently with hands until just combined, avoid overmixing.
Step 2:
Using a small cookie scoop or tablespoon, portion mixture into 24 equal-sized meatballs (about 1.5 inches each). Place on a plate.
Step 3:
Refrigerate meatballs for 30 minutes to help them hold shape.
Step 4:
Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil spray.
Step 5:
Place meatballs in air fryer basket in a single layer, leaving space between each. Work in batches if necessary. Lightly spray meatballs with olive oil.
Step 6:
Cook for 12-14 minutes, shaking basket halfway through, until meatballs reach internal temperature of 165°F (74°C).
Step 7:
While meatballs cook, heat marinara sauce in a large saucepan over medium heat until simmering.
Step 8:
Add cooked meatballs to the warm marinara sauce and gently stir to coat.
Q: Can I make these meatballs without an air fryer?
A: Yes, bake in a preheated 400°F oven for 20-25 minutes or until cooked through.
Q: Why are my meatballs tough?
A: Overmixing the meat mixture or overcooking can make meatballs tough. Mix ingredients just until combined and monitor cooking time carefully.
Q: Can I make these ahead of time?
A: Yes, you can form the meatballs and refrigerate for up to 24 hours before cooking, or freeze raw meatballs for up to 3 months.
• Ground chicken can be substituted for turkey.
• Use gluten-free breadcrumbs for a gluten-free version.
• Fresh herbs can replace dried (use 3x the amount).
• Choose lean turkey for best results - avoid extra lean as it can make meatballs dry.
• Refrigerating meatballs for 30 minutes before cooking helps them hold shape.
• Contains allergens: eggs, dairy (Parmesan), wheat (breadcrumbs).
Serve hot over pasta, zucchini noodles, or with crusty bread. Garnish with additional fresh parsley and grated Parmesan if desired.
Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
Heat sauce while meatballs are cooking. If serving with pasta, start boiling water when you begin air frying the meatballs.
- Don't overmix the meat mixture to ensure tender meatballs
- Use slightly wet hands when forming meatballs to prevent sticking
- Don't overcrowd the air fryer basket to ensure even cooking
For a low-carb version, use almond flour instead of breadcrumbs. For extra flavor, add 1/4 cup finely diced onion or 1 tablespoon Italian seasoning blend.
Pair with a medium-bodied Italian red wine like Chianti or Sangiovese. Serve over whole wheat pasta or with a fresh garden salad.
Year-round
Contains eggs, dairy (Parmesan cheese), and wheat (breadcrumbs). Can be made gluten-free by using gluten-free breadcrumbs.
