Air-fryer turkey meatballs

Air-fryer turkey meatballs

Total Time
30 min
15 min
15 min
Air frying works wonders for lean meatballs, browning and slightly crisping them on the outside while the inside remains juicy. We parcook each of two batches of meatballs in the air fryer (to firm them up) and then pile them on top of each other in the basket to finish cooking together. This ensures they’re all hot and perfectly done at the same time. Some very finely chopped onion, garlic, and zucchini lend both moisture and flavor; you’ll want to be sure to pulse them in a food processor to achieve the right texture.


Cooking spray

6 spray(s)

Uncooked onion

½ cup(s), chopped, coarsely chopped

Fresh parsley

¼ cup(s), chopped


1 clove(s), chopped

Uncooked zucchini

1 cup(s), sliced, coarsely chopped

Panko breadcrumbs


Kosher salt

½ tsp

Black pepper

½ tsp

Grated Pecorino Romano cheese

¼ cup(s)

Uncooked 99% fat-free ground turkey breast

1 pound(s)


1 large egg(s)


  1. In a food processor or mini food processor, place onion, parsley, and garlic; pulse until finely chopped. Add zucchini; pulse until the texture is almost paste-like. Spoon mixture into a large bowl. Add panko, salt, pepper, cheese, turkey, and egg. Mix with hands until very well combined. Shape into 20 1 ½-inch meatballs.
  2. Preheat an air fryer, if necessary, to 400°F. Lightly coat air fryer basket with nonstick spray. Add 10 meatballs to basket in a single layer; lightly coat with nonstick spray. Air-fry at 400°F for 5 minutes. Remove meatballs from air fryer (they will not be fully cooked). Repeat process with remaining 10 meatballs. Return all meatballs to air fryer basket. Air-fry 5 minutes or until cooked through.
  3. Serving size: 5 meatballs