Ingredients
Scale
- 1 lb Lean ground beef (80/20 or 90/10 blend)
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup Grated Parmesan cheese
- 1 Large egg, lightly beaten
- 2 cloves Garlic, minced
- 1 tbsp Fresh parsley, finely chopped
- 1 tsp Dried oregano
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 cups Marinara sauce (store-bought or homemade)
- Non-stick olive oil spray
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, parsley, oregano, salt, and pepper. Use your hands or a fork to gently mix the ingredients together. Be careful not to overwork the meat, as over-mixing can lead to tough, dense meatballs. Stop as soon as the ingredients are evenly distributed.
- Scoop about two tablespoons of the mixture and roll it between your palms to form a ball roughly 1 to 1.5 inches in diameter. Repeat this process until all the meat is used; you should end up with approximately 12 to 16 meatballs. Try to keep them uniform in size so they cook at the same rate.
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil spray. Place the meatballs in a single layer in the basket, ensuring they do not touch to allow for proper airflow. Cook for 10 to 12 minutes, shaking the basket halfway through the cooking time. The meatballs are done when they reach an internal temperature of 160°F (71°C) and are nicely browned.
- While the meatballs are cooking, heat the marinara sauce in a medium saucepan over low heat. Once the meatballs are finished in the air fryer, carefully transfer them into the warm marinara sauce. Gently toss to coat and let them simmer for 2 to 3 minutes to soak up the flavor. Serve warm over pasta, zoodles, or as a stand-alone dish garnished with extra cheese.
- Cook Time: 27 minutes