Air Fryer Turkey Meatballs are tender and juicy with Italian herbs, panko crumbs and parmesan cheese. They're ready in less than 25 minutes, freezer friendly and perfect for meal prep. Serve them with your favorite pasta and sauce for an easy weeknight dinner!
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You know your recipe is a hit when your husband cleans his plate! I served these turkey meatballs with my homemade marinara sauce and tagliatelle pasta last week, and it was such a tasty meal. We were fighting over the leftovers the next day!
We eat a lot of ground turkey in our house, and turkey meatballs are one of our favorites (like these honey garlic turkey meatballs). They're so easy to prep ahead and freeze, and make mealtimes so much easier!
Why you'll love this recipe
- Quick and easy. These air fried turkey meatballs are ready in less than 25 minutes, including prep time and air frying time.
- Juicy and flavorful. The secret ingredient is parmesan cheese. It helps keep the meatballs soft and moist and adds amazing flavor.
- Freezer-friendly. You can store the fully cooked meatballs in the freezer for up to 3 months, so they're great for meal prep.
- Versatile. You can serve them as an appetizer or add them to pasta, sauces, rice, salads or grain bowls.
Ingredients
*Below is an overview of the ingredients for these meatballs. See the recipe card below for the exact quantities used.
- Ground turkey - You'll need 1 pound (454 grams) of lean ground turkey for this recipe. I prefer to use fresh ground turkey, but if you only have frozen, just let it thaw in the fridge for 24 hours. This may result in a wetter meatball mixture, but the meatballs should still roll together fine.
- Panko crumbs - Panko bread crumbs are Japanese-style bread crumbs that are larger than regular bread crumbs with a flaky, coarse texture. Just a ¼ cup helps bind the meatballs.
- Egg - 1 large egg also helps bind the meatballs.
- Parmesan cheese - Grated parmesan adds flavor and moisture to help keep the meatballs soft and tender.
- Seasonings - Generously seasoning these turkey meatballs is essential since ground turkey on its own can be a little bland. I used a mix of dried Italian herbs including oregano, basil and parsley. You'll also need some salt, pepper and garlic powder.
How to make turkey meatballs in the air fryer
Add all of your ingredients to a large bowl. Use a fork or your hands to mix everything together until just combined. (Be careful not to over mix).
Use a 1.5 tablespoon cookie scoop to portion out the turkey mixture and roll it into balls. (You should get about 18 meatballs).
Place the meatballs in the air fryer basket in a single layer and air fry at 350F for 10-12 minutes. (If you have a small air fryer, you'll need to do this in two batches).
Shake the basket after 7 or 8 minutes to ensure the meatballs rotate and brown evenly.
Frequently asked questions
Ground turkey is safe to eat when the internal temperature reaches 165F degrees. I recommend using a meat thermometer to check the meatballs for doneness.
This usually happens when the turkey mixture is overworked and/or the meatballs are too compact or rolled too much.
Ground turkey has a fine texture and is wet compared to ground beef. So you don't need to add as much moisture to turkey meatballs. With that said, to keep this lean meat moist, be sure to add a little fat. In this recipe, I used parmesan cheese but you can also use a tablespoon of olive oil if you prefer.
Absolutely! Feel free to substitute ground chicken in this recipe, or try this air fryer chicken meatballs recipe instead!
Storage, freezing and reheating
Cooked meatballs should be stored in an airtight container in the fridge and enjoyed within 3-4 days.
To freeze turkey meatballs, let them cool in the fridge and then arrange in a single layer, or in between sheets of wax paper, in a freezer safe container. Freeze for up to 3 months.
To reheat, just warm in the microwave for 45-60 seconds or on the stovetop in marinara or pasta sauce. Be careful not to overheat them as they will get rubbery. I usually avoid reheating them in the oven or air fryer as they tend to dry out.
As a side note, you'll want to defrost frozen meatballs in the fridge overnight or in the microwave before reheating them.
Key recipe tips
- Mixture is too wet. If the turkey mixture is too wet or sticky, just cover and refrigerate it for 30 minutes to firm it up before rolling it into balls.
- Meatball size. For even cooking, make sure your turkey meatballs are all the same size. I use a 1.5 tablespoon cookie scoop to portion them out. If you make smaller or larger meatballs, you'll need to adjust the air frying time.
- Overcrowding. Be sure not to overcrowd your air fryer. You want the meatballs arranged in a single layer and a little bit of space in between them to ensure they air fry evenly.
- Prevent sticking. If you don't have a non-stick air fryer basket you may need to lightly spray the basket with oil or use parchment paper. (You can get parchment paper with little holes in it that are made for air fryer baskets).
- Preheating. I didn't preheat my air fryer, but feel free to do so if your air fryer model requires it.
- Shake the basket. Make sure to shake the basket to flip the meatballs at least once while cooking so they brown evenly.
- Don't overcook. Be careful that you don't overcook the meatballs as they will dry out. Use a meat thermometer to start checking for doneness after 9-10 minutes of air frying. You want them juicy but at a safe internal temperature of 165F degrees.
More air fryer recipes
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Air Fryer Turkey Meatballs
Ingredients
- 1 pound (454 grams) ground turkey
- ¼ cup panko crumbs
- ¼ cup grated parmesan cheese
- 1 large egg
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Add all of the ingredients to a large bowl. Use a fork or your hands to mix everything together until just combined. Be careful not to over mix.
- Use a 1.5 tablespoon cookie scoop to portion out the turkey mixture and roll it into balls. (You should get about 18 meatballs).
- Place the meatballs in the air fryer basket in a single layer and air fry at 350F for 10-12 minutes, shaking the basket after 7-8 minutes to ensure the meatballs rotate and brown evenly.
- The meatballs are done when they reach an internal temperature of 165F degrees.
Notes
- If the turkey mixture is too wet or sticky, just cover and refrigerate it for 30 minutes to firm it up before rolling it into balls.
- For even cooking, make sure your turkey meatballs are all the same size (about 1.5 tablespoons). If you make smaller or larger meatballs, you'll need to adjust the air frying time.
- Don't overcrowd the air fryer. The meatballs should be arranged in a single layer and a little bit of space in between them to ensure they air fry evenly.
- If you don't have a non-stick air fryer basket, you may need to lightly spray the basket with oil or use parchment paper. (You can get parchment paper with little holes in it that are made for air fryer baskets).
- I didn't preheat my air fryer, but feel free to do so if your air fryer model requires it.
- This recipe was tested in a Cosori 5.8 quart air fryer. Depending on the size, brand and model of your air fryer, you may need to adjust the temperature and cooking time slightly. If your air fryer is smaller, you'll also need to air fry the meatballs in batches.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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