Air Fryer Beef Meatballs with Marinara Sauce

Sara Coleman

These juicy, tender beef meatballs are perfectly seared in the air fryer for a crispy exterior and served with a rich, savory marinara. A quick, high-protein weeknight dinner that skips the mess of oil splatters on the stove.

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Prep Time 15

Cook Time 12

Total Time 27

Servings 4 servings

Calories 345 kcal

Ingredients

1 lb ground beef 90% lean recommended
0.5 cup breadcrumbs panko or Italian style
0.25 cup parmesan cheese finely grated
1 large egg beaten
2 tbsp fresh parsley finely chopped
3 cloves garlic minced
1 tsp onion powder
0.5 tsp kosher salt
0.25 tsp black pepper
1.5 cups marinara sauce warmed for serving

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freezing: You can freeze the cooked meatballs (without sauce) for up to 3 months. Variations: For a gluten-free version, substitute breadcrumbs with almond flour or GF-certified breadcrumbs. Serving Suggestion: Serve over zucchini noodles for a low-carb meal or inside toasted hoagie rolls for meatball subs.