Air Fryer Turkey Meatballs are tender and juicy, seasoned with Italian herbs, panko crumbs and grated Parmesan. Ready in under 25 minutes, these meatballs are freezer-friendly and ideal for meal prep. Serve with your favorite pasta and sauce for a simple weeknight supper.
This recipe was a hit at my house — served with homemade marinara and tagliatelle, the plate was gone. Ground turkey is a staple here, and these meatballs are one of our go-to meals because they’re quick to make, freeze well and reheat beautifully.
Why you’ll love this recipe
- Quick and easy — From prep to cooked meatballs in under 25 minutes.
- Juicy and flavorful — Parmesan and panko help retain moisture while adding savory depth.
- Freezer-friendly — Fully cooked meatballs freeze well for up to 3 months, making meal prep simple.
- Versatile — Serve as an appetizer or add to pasta, sauces, rice, salads or grain bowls.
Ingredients
Below is an overview of the ingredients. Exact quantities are listed in the recipe card further down.
- Ground turkey — Use 1 pound (454 g) of lean ground turkey. Fresh is best; if using previously frozen turkey, thaw fully in the fridge.
- Panko crumbs — About 1/4 cup; they help bind the mixture without making it dense.
- Egg — 1 large egg to bind the meatballs.
- Parmesan cheese — 1/4 cup grated Parmesan adds flavor and moisture.
- Seasonings — A blend of dried Italian herbs (oregano, basil, parsley) plus salt, pepper and garlic powder to taste.
How to make turkey meatballs in the air fryer
Combine all ingredients in a large bowl. Mix gently with a fork or your hands until just combined—avoid overmixing to keep the meatballs tender.
Portion the mixture using a 1.5 tablespoon cookie scoop and roll into balls — this yields about 18 meatballs.
Arrange the meatballs in a single layer in the air fryer basket and cook at 350°F (175°C) for 10–12 minutes. If your air fryer is small, cook in batches.
Shake the basket or turn the meatballs after 7–8 minutes so they brown evenly.
Frequently asked questions
They’re safe to eat when the internal temperature reaches 165°F (74°C). Use a meat thermometer to confirm doneness.
This happens when the mixture is overworked or the meatballs are packed too tightly. Mix gently and form loosely to keep them tender.
Add a bit of fat or a moist ingredient—this recipe uses Parmesan for flavor and moisture. You could also add a tablespoon of olive oil if preferred.
Yes. Ground chicken is a fine substitute; cooking time will be similar but always check the internal temperature.
Storage, freezing and reheating
Store cooked meatballs in an airtight container in the refrigerator for 3–4 days.
To freeze: cool completely, then arrange meatballs in a single layer or between sheets of wax paper in a freezer-safe container. Freeze up to 3 months.
To reheat: warm in the microwave for 45–60 seconds or simmer gently in marinara or pasta sauce on the stovetop. Avoid prolonged reheating in the oven or air fryer, which can dry them out. Defrost frozen meatballs overnight in the fridge or use a defrost setting on the microwave before reheating.
Key recipe tips
- If the mixture is too wet: Chill for 30 minutes to firm up before rolling.
- Uniform size: Use a 1.5 tablespoon scoop so meatballs cook evenly; adjust time for different sizes.
- Don’t overcrowd: Arrange in a single layer with space between meatballs for even air circulation.
- Prevent sticking: Lightly spray the basket or use perforated parchment made for air fryers if needed.
- Preheating: Not required for all models, but follow your air fryer’s guidelines.
- Watch the time: Start checking for doneness after 9–10 minutes to avoid drying them out; target 165°F internal temperature.
More air fryer recipes
- Air Fryer Turkey Burgers
- Air Fryer Salmon Patties
- Air Fryer Chicken Bites
- Air Fryer Pork Schnitzel
If you try this recipe, I’d love to hear how it turned out in the comments below.
Recipe
Air Fryer Turkey Meatballs
Ingredients
- 1 pound (454 grams) ground turkey
- 1/4 cup panko crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Instructions
- Combine all ingredients in a large bowl and mix gently until just combined.
- Portion with a 1.5 tablespoon scoop and roll into balls (about 18 meatballs).
- Place in a single layer in the air fryer basket and cook at 350°F for 10–12 minutes, shaking or turning after 7–8 minutes for even browning.
- Check that the internal temperature reaches 165°F before serving.
Notes
- If the mixture is sticky, refrigerate 30 minutes before rolling.
- Adjust cooking time for different sized meatballs; uniform size ensures even cooking.
- Do not overcrowd the air fryer; leave space between meatballs.
- Lightly oil the basket or use perforated parchment if your basket is not non-stick.
- Recipe tested in a 5.8 qt air fryer; adjust time/temperature for other models.
Nutrition Facts per Serving
Carbohydrates: 1 g |
Protein: 7 g |
Fat: 1 g
Nutrition information is an estimate and will vary depending on substitutions and brands used.