Go Back

Air Fryer Garlic Parmesan Turkey Meatballs - Crispy, Juicy, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground turkey (93% lean works best for juicy meatballs)
  • 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
  • 1/3 cup breadcrumbs (plain, panko, or gluten-free)
  • 1 large egg
  • 3 cloves garlic, finely minced (or 1 teaspoon garlic powder in a pinch)
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1–2 tablespoons milk or water (optional, for extra moisture)
  • Olive oil spray (or a neutral oil spray)
  • Optional for serving: extra grated Parmesan, red pepper flakes, lemon zest, fresh basil, marinara, or garlic aioli

Method
 

  1. Preheat the air fryer. Set it to 380°F (193°C). Let it heat while you mix the meatballs so the first batch cooks evenly.
  2. Mix the dry components. In a large bowl, combine breadcrumbs, Parmesan, Italian seasoning, onion powder, salt, and pepper. This helps distribute flavors before adding the turkey.
  3. Add the wet ingredients. Stir in the egg, minced garlic, and parsley. If the mixture seems dry later, you can add a splash of milk or water.
  4. Fold in the turkey. Add the ground turkey and gently mix with clean hands or a fork until just combined. Do not overmix or the meatballs will turn dense.
  5. Adjust texture. If the mixture is crumbly, add 1 tablespoon milk or water. If it’s too wet, sprinkle in a little more breadcrumbs.
  6. Shape the meatballs. Form into 1.25–1.5-inch balls (about 18–22 meatballs). Keeping them the same size ensures even cooking.
  7. Prep the basket. Lightly spray the air fryer basket with oil to prevent sticking. Avoid heavy oil pooling.
  8. Air fry the first batch. Arrange meatballs in a single layer without touching. Lightly spray the tops. Cook for 10–12 minutes, shaking or turning once at the 6-minute mark. They’re done when internal temperature reaches 165°F (74°C) and the outsides are golden.
  9. Finish and season. Transfer to a plate and immediately sprinkle with a little extra Parmesan and a pinch of salt to stick while hot. Repeat with remaining meatballs.
  10. Serve your way. Pair with marinara over pasta, tuck into warmed pitas with greens and tzatziki, or serve with lemony yogurt or garlic aioli. A squeeze of lemon brightens the rich Parmesan and garlic.