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Air fryer Italian sausage meatballs with crispy browned exteriors, juicy sausage centers, rich marinara sauce, and fresh basil leaves, served as a flavorful Italian inspired appetizer or dinner.
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Air Fryer Italian Sausage Meatballs – Crispy Outside, Juicy Inside

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 1 pound (450 g) Italian sausage (mild or hot; casings removed)
  • 1/2 pound (225 g) ground beef (80–85% lean for juiciness)
  • 1/2 cup plain breadcrumbs (or panko)
  • 1/3 cup grated Parmesan or Pecorino Romano
  • 1 large egg
  • 2 tablespoons milk (or water)
  • 2 tablespoons finely minced onion (or 1 teaspoon onion powder)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt (adjust to taste; sausage is salty)
  • 1/2 teaspoon black pepper
  • Olive oil spray
  • Optional for serving: warm marinara, fresh basil, extra grated cheese

Instructions

  • Preheat the air fryer. Set to 375°F (190°C) for 5 minutes. A hot basket helps the meatballs brown right away.
  • Make the panade. In a large bowl, whisk the egg and milk. Stir in the breadcrumbs and let sit 2–3 minutes until it forms a soft paste. This keeps the meatballs moist.
  • Combine the mixture. Add Italian sausage, ground beef, Parmesan, onion, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands just until combined. Do not overmix or the meatballs can turn dense.
  • Form meatballs. Lightly oil your hands and roll the mixture into golf-ball-sized meatballs, about 1.5 inches wide (roughly 18–20 meatballs). Keep them uniform so they cook evenly.
  • Prepare the basket. Lightly spray the air fryer basket with olive oil to prevent sticking. Arrange meatballs in a single layer with a little space between each. Work in batches if needed.
  • Air fry. Cook at 375°F (190°C) for 10–12 minutes, shaking the basket halfway or flipping the meatballs at 6 minutes. They’re done when browned and the internal temperature reaches 165°F (74°C).
  • Rest and serve. Let the meatballs rest 3 minutes to redistribute juices. Serve with warm marinara, over pasta, with zoodles, or in a toasted sub with melted mozzarella.