Air Fryer Meatballs
How to make meatballs that hold their shape without feeling thick and dry? These meatballs on the air fryer are slightly fresh on the outside and tender on the inside. For a healthier option, finely chopped white mushrooms are mixed with minced meat to reduce calories and fat content.
- Air Fryer
- 2 lbs lean ground beef
- 1 large egg, lightly whisked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- Freshly ground black pepper
- 1 tbsp olive oil
- 2 cup finely chopped white mushrooms
- 1/2 cup Panko
- cooking spray
- 1/2 cup fruit jelly to serve (optional)
- In a large bowl, combine the beef, egg, garlic powder, onion powder, salt and pepper. Set aside.
- In a large skillet over medium heat, heat the oil and cook the mushrooms in one layer, 3 to 5 minutes. Stir occasionally until the moisture evaporates. Cool and add to the beef mixture and stir until lightly combined.
- Fold the Panko and stir until evenly distributed. Form small meatballs with your hands or two spoons.
- Preheat the fryer to 400 ° F. Spray the meatballs with cooking spray and place them in the fryer in one layer, in groups if necessary. Fry them for about 8 minutes, turning in half, until they get a golden brown color with an internal temperature of 165 ° F.
- If you use jelly, heat it on the stove. Pour over the meatballs and toss on the coat.
When mixing the meatballs, be gentle and don’t overdo the mixture, especially when shaping. A small ball is perfect for creating consistent meatballs, and then lightly shape them for a lighter end product.