Air Fryer Turkey Meatballs
Air Fryer Turkey Meatballs are made with ground turkey, breadcrumbs, Parmesan, and Italian seasoning; air fry at 400°F for 12 minutes until golden with a tender center.
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Method
- 1
Mix all meatball ingredients gently — don't overmix.
- 2
Roll into 1.5-inch balls with damp hands.
- 3
Place in a single layer in the air fryer.
- 4
Air fry at 400°F for 10-12 minutes, shaking halfway, until golden and internal temp reaches 165°F.
- 5
Simmer in marinara for 5 minutes. Serve over pasta with basil and Parmesan.
Pro tip. Ground turkey is lean, so the breadcrumbs, egg, and Parmesan are critical for moisture. Don't overmix or pack too tightly — that's what makes meatballs dense. A small ice cream scoop makes uniform meatballs quickly. These freeze and reheat beautifully.
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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