Ingredients:

  • 1 lb lean ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup plain breadcrumbs
  • 0.25 cup whole milk
  • 3 cloves garlic, minced
  • 0.25 cup fresh parsley, finely chopped
  • 1 tsp onion powder
  • 0.5 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried Italian seasoning
  • Olive oil spray

Instructions:

  1. Prepare the Binder: In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until it forms a paste (the panade).
  2. Mix the Base: In a large bowl, whisk the egg, Parmesan, minced garlic, herbs, and the breadcrumb paste.
  3. Combine with Meat: Add the ground beef and ground pork. Using your hands, gently fold the ingredients together until just combined; do not overwork the meat.
  4. Shape the Meatballs: Use a 1.5-tablespoon cookie scoop to portion the meat into balls about 1.5 inches in diameter. Roll gently between your palms to smooth.
  5. Preheat and Arrange: Preheat the air fryer to 400°F (200°C). Lightly spray the basket with oil. Place meatballs in a single layer, ensuring they do not touch.
  6. Cook: Air fry at 400°F (200°C) for 10–12 minutes.
  7. The Shake: Halfway through at the 6-minute mark, shake the basket or use tongs to rotate the meatballs for even browning.
  8. Check for Doneness: Verify the meatballs have reached an internal temperature of 165°F (74°C) using an instant-read thermometer.