Air Fryer Meatballs with Beef and Pork
Homemade meatballs made from an 80/20 ground beef and pork blend, bound with eggs and Italian breadcrumbs, seasoned with garlic, onion powder, and Italian seasoning, finished with Parmesan cheese. Cooked in an air fryer at 400°F for quick results, these versatile meatballs work as an appetizer, in pasta dishes, or served standalone.
Ingredients
- 2 lbs ground beef (80/20 mix)
- 1 lb ground pork
- 4 eggs, beaten
- 1 cup Italian breadcrumbspanko1:1breadcrumbsadds gluten
crispier texture
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon Italian seasoning
- 1 cup Parmesan cheese
- sea salt(optional)
Instructions
- 1
Combine ground meat, breadcrumbs, and all seasonings except cheese in a large bowl.
- 2
Add beaten eggs and mix until combined.
- 3
Stir in Parmesan cheese until fully incorporated.
- 4
Roll mixture into golf ball-sized meatballs and place on air fryer rack or in basket.
- 5
Air fry at 400°F for 5 minutes.
- 6
Shuffle racks or turn meatballs over, then cook for another 5 minutes.
- 7
Sprinkle with sea salt and serve as desired.
Tips
Roll meatballs to uniform size for even cooking.
Use an air fryer with adjustable racks for easier mid-cook shuffling.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Form meatballs, refrigerate on sheet pan for up to 8 hours before cooking.
Serve with marinara, in pasta, as sandwich filling, or as appetizer.
Common Mistakes
Do not overmix batter to avoid dense, tough meatballs.
Do not skip the mid-cook shuffle or flip to avoid uneven cooking.