About this recipe
Turkey meatballs that brown in the air fryer instead of a skillet. Oats keep them tender without a heavy breadcrumb load.
This batch makes about 20 meatballs, five per person. Rice on the side is optional and not counted in the macros.
Wet hands help roll the meatballs cleanly. Aim for equal size so they finish together.
MIX AND SHAPE
Step 1
In a bowl, mix turkey, oats, egg, garlic, oregano, parsley, onion powder, salt, and pepper until just combined. Do not overwork.
Step 2
Roll into about 20 meatballs, roughly 1 1/2 inches each. Preheat the air fryer to 375°F for 3 minutes if your model recommends it.
AIR FRY
Step 3
Lightly spray the basket. Arrange meatballs in a single layer with a little space between them.
Step 4
Air fry at 375°F for 8 minutes. Shake or turn the meatballs.
Step 5
Air fry at 375°F until browned and the centers reach 165°F, 5 to 6 minutes more.
SERVE
Step 6
Rest 2 minutes. Serve as is, or over rice if you want a bigger plate (rice not included in macros).
Tips
Freeze cooked meatballs on a tray, then bag them. Reheat from frozen at 350°F for 8 to 10 minutes.
If the mixture feels sticky, chill it 10 minutes before rolling so the meatballs hold their shape.
Swaps
Rolled oatsPlain breadcrumbs
Use 1/2 cup; texture is slightly finer and a bit saltier if the crumbs are seasoned.
Ground turkeyGround chicken
Same weight and cook to 165°F the same way.
Equipment
Air fryer · Mixing bowl · Instant-read thermometer
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