Turning a package of lean ground turkey into a batch of these flavorful air fryer turkey meatballs is surprisingly simple. This is one of those recipes I turn to time and again when dinner rolls around, and I haven’t had time to plan—they take just 25 minutes to get on the table!
Better yet, these meaty little bites are super versatile. They’re the perfect base for everything from spaghetti night to a game day snack. And, since there are so few necessary ingredients, you can use the meatball mixture as a blank slate for your creativity. For more quick and easy turkey recipes, try my turkey meatloaf, one-pot turkey chili, and turkey noodle soup!
Ingredients
Ground turkey — I recommend using regular ground turkey instead of super lean, which has a tendency to dry out a little faster. Look for the package to indicate that it is a mix of white and dark meat or dark meat only for the juiciest meatballs.
Egg & breadcrumbs — these traditional binders act to hold the meatballs together while simultaneously making them extra tender. Any type of breadcrumbs will do, including regular, panko, or homemade.
Garlic — I prefer the taste of fresh minced garlic here, but you’re welcome to swap in ½ teaspoon of garlic powder if needed.
Salt, ground black pepper, & onion powder — this basic seasoning blend packs the turkey meatballs with flavor and makes them versatile, so you can serve them in various ways.
Parsley — adding fresh parsley brightens the flavor profile and adds a pop of green to your homemade turkey meatballs.
How To Air Fry Turkey Meatballs
1. In a large bowl, combine the ground turkey and egg.
2. Add the breadcrumbs, garlic, salt, pepper, onion powder, and chopped parsley.
3. Mix gently (but thoroughly!) to combine. Your hand or a fork is the best tool to keep the mixture light.
4. Divide the meatball mixture into 16 equal portions (about 35g or 1½ tablespoons each) and roll them into balls.
5. Place the meatballs in a single layer in the greased air fryer basket, leaving a small amount of space in between each. (If needed, cook these in two batches, depending on the size of your air fryer.)
6. Lightly spray the tops of the meatballs with the olive oil spray. Air fry at 400°F for 10 to 12 minutes, or until the internal temperature of each meatball reaches 165°F on an instant-read meat thermometer. Serve the cooked meatballs immediately, topped with more chopped parsley, if you like.
Recipe Variations
- For more savory flavor, add 1 teaspoon of Worcestershire or soy sauce to the meatball mixture.
- Feel free to shake up the seasonings: Add red pepper flakes for heat, swap in your favorite spice blend (e.g., Italian seasoning or Greek seasoning), or use a bit of ground ginger for more of an Asian flavor profile.
- Swap the meat: Use ground chicken in place of ground turkey for equally lean and delicious meatballs. Or, if you want to make them with ground beef or pork, try my regular air fryer meatballs.
How to Serve
Perhaps my favorite part about this air fryer turkey meatball recipe is how many different dishes they work in. Here are just a few ideas to get your meal planning started:
- Toss them in marinara sauce, vodka sauce, or spaghetti sauce to serve over pasta or zucchini noodles.
- Use them in classic spaghetti and meatballs!
- Saucy meatballs are also great for meatball subs—try tucking them into crusty Italian bread rolls, then top them with more tomato sauce, mozzarella, parmesan cheese, and fresh basil.
- Prefer a creamier take on pasta night? My boys love eating turkey meatballs with fettuccine alfredo.
- Step up your appetizer game and serve them with your favorite sauce like tzatziki, sweet chili sauce, barbecue sauce, buffalo sauce, or teriyaki sauce.
How to Freeze Turkey Meatballs
Air frying is always at the top of my mind when I need a quick dinner. Being able to freeze these meatballs for meal prep makes that even easier!
Uncooked meatballs: Line a baking sheet with parchment paper, then lay out the shaped raw meatballs, leaving a bit of space between them. Freeze until solid, then transfer the frozen meatballs to a freezer-safe zip-top bag, removing as much air as possible to prevent freezer burn. They are best if cooked within 3 months.
Cooked meatballs: Allow the air-fried turkey meatballs to cool to room temperature, then place them on a parchment-lined baking sheet with a bit of space between them. Freeze until solid (about an hour), then transfer to a freezer bag and remove as much air as possible. They can be frozen for up to 3 months.
You can air fry frozen meatballs (raw or cooked) without defrosting them first; just add a few minutes of cooking time on as needed until they hit an internal temp of 165ºF.
How to Store and Reheat Leftovers
Before storing your leftover meatballs, allow them to cool to room temperature before transferring to an airtight container. They’ll keep well in the refrigerator for up to 5 days or can be frozen using the instructions above. (You can also refrigerate the uncooked meatball mix for up to 2 days before shaping and air frying.)
To reheat cooked meatballs, you can either use the air fryer set to 350ºF (my preferred method for getting slightly crisp edges) or the microwave. If you go the microwave route, work in short bursts and consider topping them with a clean, damp towel—meat can sometimes get a bit rubbery if microwaved for too long.
Pro Tips For Making This Recipe
- For perfectly portioned meatballs, use a small ice cream scoop! This helps you shape the meatballs quickly and evenly.
- Lightly dampen your hands before rolling. A little bit of water keeps the turkey meatball mixture from sticking to your hands. (You can also rub them with a bit of olive oil if you prefer.)
- Don’t overwork the meatball mixture! Just like with baking, you don’t want to mix the ingredients too vigorously or for too long—this can cause your meatballs to be tough. Stop mixing when everything looks evenly distributed.
- Don’t pack your meatballs too tightly. When you roll them between your palms, just aim to round the edges.
- If you use a parchment paper liner, make sure it has holes for the air to circulate through the air fryer basket vents.
Frequently Asked Questions
Absolutely! They’ll just take a bit longer than air frying them. Cook the meatballs on a baking sheet at 400ºF for about 15-20 minutes, or until a thermometer reads 165ºF when inserted in the center. Check out my turkey meatball recipe for more tips on how to bake them!
That’s what the egg and breadcrumbs are for! These act as your binder and really shouldn’t be skipped. Don’t have eggs? Soak your breadcrumbs in about ¼ cup of milk for 10 minutes before stirring together the meatball mixture. You can also use gluten-free breadcrumbs if needed.
All poultry needs to be cooked to an internal temperature of 165ºF for food safety, so investing in an instant-read thermometer is your best bet. You can also look for visual cues—they should be a bit golden brown on the outside, and the insides should not show any pink.
If you love this recipe try these out!
If you’ve tried this Air Fryer Turkey Meatballs recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Air Fryer Turkey Meatballs
Equipment
- Air fryer
- Olive oil or non-stick cooking spray
Ingredients
- 1 pound ground turkey (450g)
- 1 egg lightly beaten
- ½ cup breadcrumbs (55g)
- 1 clove garlic minced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- 1 tablespoon chopped parsley plus more for serving
Instructions
- In a large mixing bowl, combine the ground turkey, egg, breadcrumbs, garlic, salt, pepper, onion powder and chopped parsley. Mix gently but thoroughly to combine.
- Spray the basket of an air fryer with olive oil cooking spray.
- Divide the mixture into 16 equal portions (about 35g or 1½ tablespoons each) and roll them into balls.
- Place the meatballs in the air fryer, leaving a small amount of space in between each. (If needed, cook these in two batches, depending on the size of your air fryer.) Lightly spray the tops of the meatballs with the olive oil spray.
- Air fry at 400°F for 10 to 12 minutes, or until the internal temperature of each meatball reaches 165°F on an instant-read thermometer. Serve immediately topped with more chopped parsley, if you like.
Notes
- For perfectly portioned meatballs, use a small ice cream scoop! This helps you shape the meatballs quickly and evenly.
- Lightly dampen your hands before rolling. A little bit of water keeps the turkey meatball mixture from sticking to your hands. (You can also rub them with a bit of olive oil if you prefer.)
- Don’t overwork the meatball mixture! Just like with baking, you don’t want to mix the ingredients too vigorously or for too long—this can cause your meatballs to be tough. Stop mixing when everything looks evenly distributed.
- Don’t pack your meatballs too tightly. When you roll them between your palms, just aim to round the edges.
- If you use a parchment paper liner, make sure it has holes for the air to circulate through the air fryer basket vents.
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