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Air Fryer Turkey Meatballs
Made with lean ground turkey, a blend of savory herbs, and sneaky veggies, these turkey meatballs are a flavorful addition to any meal.
Ingredients
- 1 1/4 pounds (20 ounces) lean ground turkey* (sub: ground chicken)
- 1/2 cup finely shredded zucchini or carrots
- 1/2 cup fresh, finely grated Parmesan cheese
- 1 cup Panko bread crumbs (preferably whole wheat)
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, minced
- 1 egg, beaten
- 3 tablespoons organic ketchup
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5 cups marinara sauce (about 2 regular-sized jars)
- Optional for serving: 1 pound whole grain spaghetti or angel hair pasta
*We recommend NOT using the 99% lean ground turkey. It’s much better to get turkey that’s less lean, so the meatballs are more moist and flavorful.
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Instructions
- Combine Meat Mixture: In a large mixing bowl, add the turkey, shredded zucchini (or carrots), Parmesan, bread crumbs, parsley, garlic, egg, ketchup, salt, and pepper. Mix gently using your hands just until combined.
- Prep Air Fryer: Spray air fryer basket with cooking spray. Preheat to 400°F.
- Roll Meatballs: To make the meatballs, scoop a heaping tablespoon of mixture per meatball and shape into 1 1/2-inch diameter meatballs.
- Cook: Once preheated, arrange meatballs in air fryer basket, spaced evenly apart. (Note: You’ll likely have to cook these in two batches or freeze half the meatballs for another meal.) Cook for 8-10 minutes, tossing them halfway through cooking time. Meatballs are done when they register at least 160°F internally with a meat thermometer.
- Warm in Sauce: Place all the meatballs and some marinara sauce in a stockpot. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, about 10 minutes. Stir occasionally. (Make sure to put the lid on. It splatters!)
- Optional for Serving: Serve over whole grain spaghetti or angel hair pasta. Top with freshly shredded Parmesan cheese.
Freeze For Later:
Roll meatball mixture into 1 1/2-inch meatballs and store in single layers in a freezer container or bag. Divide layers by parchment paper. Seal well and freeze.
Prepare From Frozen:
Thaw in the refrigerator for about 24 hours. Cook according to instructions.
Notes/Tips
- It worth noting that with so many different models of air fryers out there, the cooking time may vary a bit.
- It’s very likely you’ll have leftover meatballs. Freeze them for later!
- Dairy-Free Version: In place of Parmesan cheese, use more breadcrumbs and a pinch of salt.
- Gluten-Free Version: In place of the Panko bread crumbs, use almond meal or gluten-free bread crumbs (I prefer to make my own with GF bread). Serve over gluten-free pasta. I really like Banza brand.
- Where We Get Meat: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review here.
Find it online: https://thrivinghomeblog.com/air-fryer-turkey-meatballs/