Air Fryer Turkey Meatballs honestly saved my dinner stress more times than I can count. I used to overthink “easy weeknight meals” (don’t we all?) and just end up microwaving, again. Then I stumbled into making turkey meatballs using my air fryer and—boom. Eight minutes later, I had moist, flavorful, healthy meatballs and zero oil splatters all over my kitchen. I’ve tried making meatballs a bunch of ways, even oven-baked or pan-fried like these Swedish ones, but air frying is a whole other level. If you’re also done with recipes taking forever, you gotta try these. Oh, and while you’re experimenting in the air fryer, you might want to check out air fryer pasta chips. Wildly addictive.
What ground turkey is best to use?
I know the grocery store meat section can feel like a choose-your-own-adventure sometimes. For air fryer turkey meatballs, you wanna grab ground turkey that has a bit of fat in it. Something labeled 85/15 or 93/7 works best, trust me. The super lean stuff (like 99% fat free) just cooks up dry and, well, sad. I tried it once. Regretted it.
With a little fat, the meatballs stay juicy—even after spending just a few minutes in the air fryer. If you use extra-lean turkey and still want something moist, maybe try mixing in a spoonful of olive oil or a splash of milk. And if you’re weirded out by poultry, you can check out this guide on making chips in an air fryer instead, but I promise, turkey is the way to go here.
How to freeze meatballs
Okay, first off—why bother freezing? Because future you will straight-up thank present you for having a bag of homemade turkey meatballs on hand. Here’s what you need to know. After you cook your air fryer turkey meatballs, let them cool off. Don’t skip! If you freeze them hot, weird ice crystals form, and your meatballs get a strange texture (ick).
Once cool, just toss them in a freezer-safe bag or airtight container. If they stick together, try freezing them on a tray first, then bag ’em up after an hour. Some folks like to label the bag with the date and maybe a fun message. Personally, I scribble “MEATBALLS EAT ME” so nobody confuses them with mystery leftovers. They keep for about three months, tasting awesome each time. Reheat them straight from frozen in the air fryer—a couple extra minutes and they’ll be ready. If you’re all about maximizing your air fryer, you can get more crispy ideas here.
Key Ingredients
Not trying to sound dramatic, but the ingredient list for air fryer turkey meatballs is so spot-on you’ll barely have to run to the store. You want:
- Ground turkey (not the ultra-lean stuff, remember)
- Bread crumbs (Italian ones are my fave, but plain absolutely work)
- Egg (holds everything together like kitchen magic)
- Onion and garlic (either powder or fresh, totally up to you)
- Salt, pepper, and stuff like parsley or a sprinkle of parmesan if you’re feeling it
Some recipes go wild with spices, but I say keep it simple. If you want the real fried onion vibe, these air fryer crispy onions can go right on top. Don’t be shy—mix in the flavors you crave.
How to make air fryer turkey meatballs
Let’s not overthink it. Grab a bowl, toss in all your ingredients, and mush ‘em up. Use your hands! It’s oddly satisfying. Roll them into balls, maybe walnut size, or ping-pong, whatever feels right (not golf-ball, please). Grease your air fryer basket a bit, lay them in so they’re not smushed together.
Pop those babies in at 400°F. Hit start. Eight minutes—honestly, sometimes it’s more like 9, but I say check at 7 just to be safe. Give the basket a quick shake halfway through so they cook evenly (no stuck-together meatball panic). If you need ideas on what not to toss in the air fryer, take a peek at this handy list.
“I made these air fryer turkey meatballs for my picky teens, and they devoured the whole batch. Not exaggerating—best fast dinner hack I’ve found in ages!” — Gina M., Miami
Storage instructions
So you made a double batch (bless you) and want them to taste just as good tomorrow. Totally possible. Store cooked, cooled air fryer turkey meatballs in a sealed container in the fridge. They stay good for three or four days. I just reheat mine right in the air fryer. Couple minutes, and they don’t dry out.
If you’re dealing with leftover pasta or want to level up your storage game, read about pasta in the air fryer. Just don’t store meatballs in tomato sauce—they eventually get mushy unless you like that vibe, of course.
Serving Suggestions
- Toss air fryer turkey meatballs on fresh spaghetti (instant five-star restaurant, trust me)
- Serve with toothpicks as game-day snacks, maybe with a side of frozen French fries in your air fryer
- Add meatballs to a soft sub roll, cheesy and toasted—next-level lunch
If you want to explore pairing ideas or figure out what goes with a dish, check out char siu pairing tips.
Common Questions
Q: Can I use ground chicken instead?
A: Yep, totally works. Just know the flavor’s a bit different and can get even drier if you overcook, so check early.
Q: Do I need to prep my air fryer basket?
A: Most times, yes. I spray a little nonstick or brush a dab of oil so nothing fuses to the bottom.
Q: Why did my meatballs fall apart?
A: Might need an extra egg or more crumbs. And don’t skip mushing everything together well—it matters.
Q: Can I double the recipe?
A: For sure, just don’t crowd the basket. Give the meatballs some room or cook in two rounds.
Q: Do I have to flip or shake them?
A: Quick shake halfway really helps. No one likes one side overdone and the other pale and sad.
My Go-To Weeknight Winner
So listen. These air fryer turkey meatballs are my trusty, quick-dinner champion. They’re juicy, fast, and way less mess than any pan-frying ever. If you get into the air fryer groove, check out recipes from Air Fryer Turkey Meatballs – The Whole Cook for inspo, or find the perfect air fryer chip method while you’re at it. I’m not saying you’ll never make stove-top meatballs again, but—okay, actually, maybe you won’t. Give these a whirl, jazz it up with your spices, and hey, share what wild combos you come up with next.
Print
Air Fryer Turkey Meatballs
Juicy and flavorful turkey meatballs made effortlessly in the air fryer, perfect for a quick weeknight meal.
- Total Time: 18 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb ground turkey (85/15 or 93/7)
- 1/2 cup bread crumbs (Italian or plain)
- 1 egg
- 1 small onion, diced (or 1 tsp onion powder)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: parsley and parmesan for seasoning
Instructions
- In a bowl, combine ground turkey, bread crumbs, egg, onion, garlic, salt, pepper, and optional ingredients.
- Mix the ingredients thoroughly using your hands.
- Roll the mixture into walnut-sized balls.
- Preheat the air fryer to 400°F.
- Grease the air fryer basket lightly.
- Place the meatballs in the basket, ensuring they are not crowded.
- Air fry for 8 minutes, checking for doneness at 7 minutes. Shake the basket halfway through cooking.
Notes
Meatballs can be stored in the fridge for 3-4 days. Ideal for freezing after cooling; thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Poultry
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: air fryer, turkey meatballs, quick dinner, weeknight meal, healthy recipe