Ingredients
Scale
- 1 lb Lean ground beef (85/15 or 90/10)
- 1/2 cup Panko breadcrumbs
- 1 Large egg, lightly beaten
- 1/4 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
- Cooking oil spray (Olive or Avocado oil)
Instructions
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, Parmesan cheese, minced garlic, onion powder, oregano, salt, pepper, and fresh parsley. Use your hands to gently mix the ingredients until just combined. Do not overwork the meat, as this can make the meatballs tough. Scoop about one tablespoon of the mixture at a time and roll it between your palms to form small balls, roughly 1 inch in diameter. Ensure they are uniform in size so they cook evenly.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the air fryer basket with cooking oil. Place the mini meatballs in the basket in a single layer, making sure they do not touch. You may need to cook in batches depending on the size of your air fryer. Spray the tops of the meatballs lightly with oil to enhance the crunch. Air fry for 8 to 10 minutes, shaking the basket halfway through the cooking time to ensure all sides get evenly browned and crispy.
- Once the meatballs reach an internal temperature of 160°F and look golden-brown, remove them from the air fryer. Let them rest for 2 to 3 minutes to allow the juices to redistribute. Transfer the crispy mini meatballs to a serving platter. Garnish with a sprinkle of extra Parmesan cheese or fresh parsley. Serve immediately with your favorite dipping sauce, such as marinara, spicy aioli, or BBQ sauce.
- Cook Time: 25 minutes