Air Fryer Turkey Meatballs
Made with lean ground turkey, fresh herbs, sneaky veggies and so much flavor, these Air Fryer Turkey Meatballs are a tasty, protein-rich addition to any meal.
Ingredients
- 1/2 cup finely shredded zucchini, squeezed of all excess liquid (about 1/2 small one; sub: shredded carrot)
- 1/3 cup grated Parmesan cheese
- 1/2 cup Panko bread crumbs (preferably whole wheat)
- 2 tablespoons minced fresh parsley (sub: fresh basil)
- 2 cloves minced garlic
- 1 large egg (beaten)
- 2 tablespoons ketchup (preferably organic)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound lean ground turkey (sub: ground chicken)
- Optional for serving: 5 cups marinara sauce (about 2 regular-sized jars)
- Optional for serving: 1 pound cooked whole grain spaghetti or angel hair pasta
Instructions
- Combine Meat Mixture: In a large mixing bowl, add shredded zucchini (or carrots), Parmesan, bread crumbs, parsley, garlic, beaten egg, ketchup, salt, and pepper and stir until combined with a fork (until it's crumbly and fully mixed). Add the ground turkey and use the fork to gently combine all the ingredients together until well mixed, taking care not to compress the mixture.
- 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. (Tip: Wet your hands a little to prevent sticking.)
- 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, shaking the basket halfway through the cooking time. Meatballs are done when they register at least 160°F internally with a meat thermometer. (They will continue to carry-over cook and reach the recommended 165°F as the rest for 3-5 minutes.)
- Optional - 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: Serve over whole grain spaghetti or angel hair pasta. Top with freshly shredded Parmesan cheese and more fresh herbs.
Freezer Instructions
Freeze for Later: Roll meatball mixture into 1 1/2-inch meatballs and place on a sheet pan in the freezer until solidly frozen (about 2 hours). Toss frozen meatballs in a freezer container or bag, seal well (squeeze out excess air), and freeze.
Prepare from Frozen: Preheat air fryer to 375°F. Add frozen meatballs, leaving room between them (you may have to do two batches), and air fry for 12-15 minutes, shaking halfway through, until done (160-165°F internally).
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. Serve over gluten-free pasta. I really like Banza brand.
Nutrition
Serving: 4 meatballs | Calories: 175 kcal (9%) | Carbohydrates: 7 g (2%) | Protein: 26 g (52%) | Fat: 5 g (8%) | Cholesterol: 88 mg (29%) | Sodium: 454 mg (20%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)
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