Description
These healthy air fryer turkey meatballs are juicy, protein-packed, and perfect for easy weeknight dinners. The air fryer gives them a golden-brown exterior with minimal oil, while fresh garlic, parsley, and parmesan keep every bite flavorful and satisfying.
They cook in under 15 minutes and work beautifully for pasta night, grain bowls, snacks, or meal prep. Light, fast, and family-friendly, this recipe is a reliable dinner win.
Ingredients
Main Ingredients
- 1 lb ground turkey (93% lean recommended)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray, as needed
Optional Healthy Swaps
- Almond flour instead of panko breadcrumbs for a gluten-free option
- Nutritional yeast instead of Parmesan for a dairy-free option
- Ground chicken instead of ground turkey
- Flax egg instead of egg if needed
Instructions
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In a large mixing bowl, combine the ground turkey, panko breadcrumbs, egg, Parmesan, minced garlic, parsley, onion powder, salt, and black pepper.
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Mix gently with your hands until just combined. Do not over-mix, or the meatballs may become dense and tough.
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Scoop about 1 1/2 tablespoons of the mixture and roll into 1-inch meatballs. You should get about 12 to 14 meatballs.
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Lightly spray the air fryer basket with olive oil spray. Arrange the meatballs in a single layer, leaving space between them so the air can circulate.
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Air fry at 380°F for 10 to 12 minutes.
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At the 6-minute mark, gently shake the basket or flip the meatballs with tongs for even browning.
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Cook until the meatballs reach an internal temperature of 165°F and are golden on the outside.
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Serve immediately or cool and store for meal prep.
Notes
Tips for success: Wet your hands before rolling to prevent sticking. Do not overcrowd the air fryer basket; cook in batches if needed. For even cooking and a round shape, press a tiny indent into the center of each meatball before air frying.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze cooked or raw meatballs for up to 3 months.
Reheating: Reheat in the air fryer at 350°F for 3 to 4 minutes to keep them juicy.
Serving ideas: Serve with zoodles, whole-wheat pasta, grain bowls, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 235
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 24 g
- Cholesterol: 105 mg