Ingredients:
- 1 lb Ground Beef (80/20 preferred)
- 1/2 cup Panko Bread Crumbs
- 1/4 cup Whole Milk
- 1 Large Egg, lightly beaten
- 1/4 cup Parmesan Cheese, freshly grated
- 2 tbsp Fresh Parsley, finely chopped
- 1 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1 tsp Salt (Kosher or Sea)
- 1/2 tsp Freshly Ground Black Pepper
- Olive Oil Spray (or high-heat oil)
Instructions:
- Prepare the Panade: In a small bowl, combine the Panko bread crumbs and whole milk. Let this mixture soak for 5 minutes until the bread crumbs are fully saturated and soft.
- Combine Wet Ingredients: Add the lightly beaten egg, grated Parmesan, chopped parsley, garlic powder, oregano, salt, and pepper to the saturated bread crumbs. Mix until just combined.
- Introduce the Meat: Place the ground beef into a large mixing bowl. Add the wet Panko mixture on top.
- Mix Gently: Using very clean, cold hands or a fork, gently mix the ingredients together just until everything is incorporated. Do not overmix.
- Chill (Crucial Step): Cover the bowl and refrigerate the mixture for a minimum of 20 minutes to firm up the fat.
- Preheat Air Fryer: Preheat the air fryer to 380°F (195°C) for at least 5 minutes.
- Form Meatballs: Using a cookie scoop or measuring spoon (about 2 tablespoons per ball), roll the mixture into uniform 1.5-inch (4 cm) balls. Place them on a plate.
- Prepare the Basket: Lightly spray the air fryer basket with olive oil spray.
- Load the Basket: Place the meatballs in the prepared basket in a single layer, ensuring there is space between each one. Cook in batches if necessary.
- Initial Cook: Air fry for 6 minutes at 380°F (195°C).
- Turn and Finish: Open the basket, gently shake it, or use tongs to turn the meatballs over. Continue air frying for another 6–9 minutes until the internal temperature reaches 165°F (74°C) and they are golden brown.
- Rest and Serve: Remove the meatballs immediately from the air fryer and serve hot, or toss them directly into your desired sauce.