Ingredients:

  • 1 lb lean ground beef (85/15 ratio)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon onion powder

Instructions:

  1. Prepare the Panade: In a small bowl, soak the breadcrumbs in the milk for 5 minutes to ensure moisture retention.
  2. Preheat the air fryer to 400°F (200°C) to ensure an immediate sear.
  3. In a large bowl, combine the ground beef, ground pork, egg, Parmesan cheese, minced garlic, parsley, oregano, salt, pepper, onion powder, and the soaked breadcrumb mixture.
  4. Mix the ingredients gently by hand until just combined; avoid overworking the meat to prevent toughness.
  5. Shape the mixture into 1.5-inch balls (approximately 20-24 total).
  6. Arrange the meatballs in a single layer in the air fryer basket, ensuring they are not touching.
  7. Air fry at 400°F (200°C) for 10–12 minutes, shaking the basket halfway through at the 6-minute mark.
  8. Check for an internal temperature of 165°F (74°C) using an instant-read thermometer.
  9. Remove from the air fryer and let rest for 3 minutes before serving.