📝 About This Recipe
Experience the soul of Italy with these remarkably juicy meatballs that achieve a perfect, mahogany crust without the mess of deep frying. By utilizing the circulating heat of the air fryer, we lock in a savory blend of premium beef, aromatic herbs, and sharp Pecorino Romano for a result that is tender on the inside and irresistibly crisp on the outside. This modern twist on a Sunday classic delivers all the nostalgic comfort of Nonna’s kitchen in a fraction of the time.
🥗 Ingredients
Meat Mixture
- 1 pound Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1/2 pound Ground Pork (adds depth of flavor and fat)
- 3/4 cup Panko Breadcrumbs (unseasoned)
- 1/3 cup Whole Milk (to soak the breadcrumbs)
- 1 piece Large Egg (beaten, at room temperature)
Aromatics and Seasoning
- 1/2 cup Pecorino Romano Cheese (freshly grated)
- 1/4 cup Fresh Parsley (finely chopped flat-leaf)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (optional for a subtle kick)
For Cooking and Garnish
- 1 bottle Olive Oil Spray (high-quality extra virgin)
- 2 cups Marinara Sauce (warmed, for serving)
- 4-5 leaves Fresh Basil (torn for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the panko breadcrumbs and milk. Stir until the breadcrumbs are fully submerged and let them sit for 5-10 minutes to form a 'panade'—this is the secret to a tender meatball.
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2
Preheat your air fryer to 380°F (195°C) for at least 5 minutes to ensure a hot cooking environment.
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3
In a large mixing bowl, combine the ground beef and ground pork. Use your hands to gently break the meat apart.
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4
Add the soaked breadcrumbs (including any excess milk), beaten egg, grated Pecorino Romano, minced garlic, parsley, oregano, salt, pepper, and red pepper flakes to the meat.
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5
Mix the ingredients together using your hands until just combined. Be careful not to overwork the meat, as this can lead to a tough, rubbery texture.
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6
Lightly grease your hands with a drop of olive oil. Scoop about 2 tablespoons of the mixture and roll it between your palms to form a ball roughly 1.5 inches in diameter.
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7
Repeat the process until all the meat is used, aiming for approximately 18-22 uniform meatballs.
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8
Lightly spray the air fryer basket with olive oil spray. Place the meatballs in the basket in a single layer, ensuring they are not touching to allow for proper airflow.
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9
Mist the tops of the meatballs with a light coating of olive oil spray to encourage browning.
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10
Air fry at 380°F for 10-12 minutes. At the 6-minute mark, gently shake the basket or use tongs to turn the meatballs for even coloring.
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11
Check for doneness using an instant-read thermometer; the internal temperature should reach 160°F (71°C).
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12
Remove the meatballs from the air fryer and let them rest for 3-5 minutes to allow the juices to redistribute.
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13
Serve immediately over a bed of warm marinara sauce or tossed with your favorite pasta.
💡 Chef's Tips
Don't overmix the meat; stop as soon as the ingredients are incorporated to keep the texture light. Use a cookie scoop to ensure all meatballs are the same size so they cook at the same rate. If the meat mixture feels too sticky, chill it in the refrigerator for 30 minutes before rolling. Avoid overcrowding the air fryer basket; cook in two batches if necessary to ensure a crispy exterior. For an extra flavor boost, use a mix of Parmesan and Pecorino Romano cheeses.
🍽️ Serving Suggestions
Serve atop a pile of al dente spaghetti tossed in a slow-simmered pomodoro sauce. Place inside a toasted hoagie roll with melted provolone for the ultimate meatball sub. Pair with a crisp Caesar salad and garlic bread for a complete family meal. Serve as an appetizer with a side of spicy arrabbiata sauce for dipping. Enjoy with a glass of medium-bodied Chianti or a cold Italian lager.