Ingredients
Scale
- 1 lb ground beef (80/20 blend for best flavor)
- 1/2 cup Panko breadcrumbs (for maximum crunch)
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
- In a large mixing bowl, combine the ground beef, Panko breadcrumbs, Parmesan cheese, beaten egg, minced garlic, parsley, oregano, salt, and pepper. Use your hands to gently mix the ingredients until just combined. Be careful not to overwork the meat, as this leads to tough meatballs. Scoop about two tablespoons of the mixture and roll it between your palms to form a 1-inch ball. Repeat until you have approximately 16 to 20 uniform meatballs.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the air fryer basket with olive oil spray. Place the meatballs in the basket in a single layer, ensuring they do not touch so the air can circulate freely. Lightly spray the tops of the meatballs with more olive oil. Slide the basket in and cook for 8 to 10 minutes. Halfway through the cooking time, shake the basket or use tongs to turn the meatballs for even browning.
- Check the internal temperature of the meatballs using an instant-read thermometer; they should reach 160°F (71°C). Remove the meatballs from the air fryer and let them rest for 2 to 3 minutes to allow the juices to redistribute. Serve them hot alongside your favorite dipping sauce, over pasta, or in a toasted sub roll. Garnish with extra parsley or Parmesan if desired.
- Cook Time: 25 minutes