Air Fryer Turkey Meatballs
These air fryer turkey meatballs are small, juicy, and made with lean turkey mince. Milk-soaked panko keeps them tender, and they cook in about 12 minutes.
Ingredients
- 1 lb ground turkey 450 g; 7% fat
- ½ cup panko breadcrumbs 30 g
- 3 tbsp whole milk 45 ml
- 1 small egg
- 2 garlic cloves finely chopped
- 1 small onion grated
- 2 tbsp fresh parsley chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 tbsp olive oil for brushing
Instructions
Make the Mixture
- Put the panko and milk in a large bowl and leave them to soak for 5 minutes. Grate the onion and chop the garlic and parsley in the meantime.
- Add the turkey, egg, and seasoning to the bowl. Mix gently with your hands, just until everything comes together.
Shape and Chill
- Roll the mixture into 25 small meatballs. Place them on a tray, cover them, and chill them in the fridge for 20 to 30 minutes.
Air Fry the Meatballs
- Brush the meatballs with the olive oil and arrange them in the basket in a single layer. Cook at 200° C - 392° F for 10 to 12 minutes, and shake the basket towards the end.
- Check they reach 74° C - 165° F in the middle. Cook in two batches if your air fryer is small.
Notes
- Mix gently and stop as soon as everything comes together; overmixed meat turns tough.
- Chill the shaped meatballs for 20 to 30 minutes so they hold their shape.
- Wet your hands before rolling and the mixture will not stick.
- Use 7% fat turkey; the very lean packs make dry meatballs.
- Turkey is done at 74° C - 165° F; going past that dries it out.
- Golf ball sized meatballs need 14 to 16 minutes; raw frozen ones about 15 to 18 minutes.
- Make ahead: freeze the shaped meatballs raw on a tray, then bag them once solid.
- Cooked meatballs keep 3 days in the fridge or 3 months in the freezer; reheat in the air fryer or microwave.
- Ground chicken works the same way with the same times.
- For gluten free, swap in gluten free panko.