Air Fryer Reference
Meatballs
protein · fresh
- Temperature
- 380 °F
- 193 °C
- Total time
- 10 min
- 12–14 meatballs (1½-inch diameter) in a single layer
- Shake at
- 5 min
- shake once
- Internal temp
- 165 °F
- 74 °C
Doneness
Exteriors are evenly browned all the way around; meatballs hold their shape when shaken (no flattened sides).
Oil & seasoning
Skip — meatballs render plenty of fat. A light spray helps only for very lean (turkey) meatballs.
Season with: mixed into the meatball, not on top.
Watch out for
- Do not pack the meat too tightly when forming — dense meatballs go rubbery. A light hand keeps the texture tender.
- Confirm 165 °F internal for poultry meatballs, 160 °F for beef and pork. Visual checks are unreliable for ground meat.
- Do not pour sauce over the meatballs in the basket — they will not brown. Toss with sauce after cooking.