Ingredients
Method
- Add the ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, onion powder, salt, black pepper, oregano, and thyme to a large mixing bowl.
- Gently mix with clean hands or a fork until everything is evenly combined and no dry breadcrumbs remain, stopping as soon as the mixture comes together.
- Roll the mixture into 1 inch meatballs, making about 16 meatballs, and place them on a plate or tray.
- Preheat the air fryer to 400°F for 5 minutes.
- Lightly spray or brush the air fryer basket with cooking spray or olive oil to prevent sticking.
- Arrange the meatballs in a single layer in the basket, leaving a little space between each one; cook in batches if needed.
- Air fry the meatballs at 400°F for 10 to 12 minutes, flipping them halfway through, until browned and cooked through to an internal temperature of 160°F.
- Remove the meatballs from the air fryer and let them rest for 1 minute before serving.
Notes
- For make ahead, roll the raw meatballs and refrigerate up to 24 hours, then cook as directed.
- To freeze raw meatballs, freeze on a tray until firm, then store in a freezer bag for up to 2 months and add 3 to 4 minutes to the cook time.
- Store cooked meatballs in an airtight container in the refrigerator for up to 4 days; reheat in the air fryer at 350°F for 4 to 6 minutes.
- Frozen cooked meatballs can be reheated from frozen at 350°F for 8 to 10 minutes.
- To freeze raw meatballs, freeze on a tray until firm, then store in a freezer bag for up to 2 months and add 3 to 4 minutes to the cook time.
- Store cooked meatballs in an airtight container in the refrigerator for up to 4 days; reheat in the air fryer at 350°F for 4 to 6 minutes.
- Frozen cooked meatballs can be reheated from frozen at 350°F for 8 to 10 minutes.