Preheat the air fryer: Set it to 375°F (190°C). Lightly spray the basket to prevent sticking.

Mix the meatball base: In a bowl, combine ground meat, breadcrumbs, egg, onion, garlic, milk, Parmesan, parsley, salt, pepper, and smoked paprika. Use your hands or a fork to mix gently until just combined. Don’t overwork it.

Portion the meatballs: Scoop into 1 to 1.5-inch balls, about 18–22 total. Roll gently so they’re even, which helps them cook uniformly.

Prep the bacon: Cut each bacon strip in half crosswise. Thin-cut bacon wraps and crisps more easily than thick-cut.

Wrap the meatballs: Wrap each meatball with a half strip of bacon, seam side down. Secure with a toothpick if your bacon is springy or thick.

Arrange in the basket: Place wrapped meatballs in a single layer, seam side down, with space between them for airflow. Work in batches if needed.

Air fry: Cook for 10–12 minutes. Rotate or flip halfway through for even browning. Bacon should be crisp and meatballs cooked through.

Check doneness: Use a thermometer. You want an internal temperature of 165°F (74°C) for poultry, 160°F (71°C) for beef/pork blends.

Add glaze (optional): Brush with barbecue sauce or maple-Dijon during the last 2 minutes so it sets without burning.

Rest and serve: Let them rest 3 minutes to keep juices inside. Serve hot with extra sauce on the side.