Air Fryer Meatballs

Quick and juicy meatballs cooked in an air fryer, featuring a soft interior and crispy exterior thanks to a milk-and-breadcrumb soak.

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In a large bowl, combine panko and whole milk. Let soak for 3–5 minutes until the crumbs are soft. Add ground beef, grated Parmesan, egg, grated onion, minced garlic, chopped parsley, salt, black pepper, and oregano. Mix until no dry crumbs are visible.
Form 16 meatballs (about 28–30 g each) using a scoop or hands and place on a rimmed sheet pan in a single layer.
Preheat the air fryer to 200°C (400°F) for 3 minutes. Lightly brush the basket with olive oil to prevent sticking.
Place meatballs in a single layer in the basket and cook for 10–12 minutes, flipping halfway through. Ensure they reach an internal temperature of 74°C (165°F).
Remove meatballs and let rest for 3 minutes before serving.

For best results, use a digital instant-read thermometer to check doneness. To make ahead, form and freeze meatballs for later cooking.