Air Fryer Pork Meatballs
Air Fryer Pork Meatballs combine ground pork, panko, Parmesan, and fennel seeds; air fry at 400°F for 12 minutes until golden-browned with a tender, juicy center.
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Method
- 1
Combine ground pork, panko, Parmesan, egg, garlic, parsley, fennel seeds, pepper flakes, salt, and pepper.
- 2
Mix gently — don't overwork or meatballs will be dense. Roll into 1.5-inch balls.
- 3
Place in a single layer in air fryer basket.
- 4
Air fry at 400°F for 10-12 minutes, shaking halfway, until browned and cooked through (165°F).
- 5
Simmer in marinara sauce for 5 minutes. Serve over spaghetti or on hoagie rolls.
Pro tip. Crushed fennel seeds are the secret ingredient that makes these taste like Italian sausage meatballs. Wet your hands before rolling to prevent sticking. Don't pack them too tightly — loose meatballs stay tender.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 3-5 minutes. Reheat naked, then add sauce after so the exteriors stay firm. Full reheat guide for meatballs.
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