Italian · Snack
Air Fryer Italian Herb Turkey Meatballs
Lean ground turkey meatballs air-fried with oregano, basil, and garlic, make once and enjoy over the week from fridge or freezer for a classic herby Italian bite.
$
18 minsPrep
28 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
248Calories
34gProtein
9gFat
4gCarbs
0gSugar
1gFiber
580mgSodium
85mgChol
Goes well with
Chianti ClassicoChianti Classico — A medium-bodied red w...
local
San PellegrinoSan Pellegrino — A refreshing pairing fo...
international
Instructions
1
Prep
Combine 400g ground turkey, 20g parmesan, 1 egg white, 1.5 tbsp parsley, 1 tbsp fresh basil, 2 grated garlic cloves, 0.5 tbsp dried oregano, 0.5 tbsp dried basil, 0.25 tsp thyme, 0.25 tsp onion powder, 0.25 tsp salt, 0.25 tsp pepper, 0.25 tsp chili flakes in a bowl. Mix gently by hand until just combined. Scoop and roll into 12 even meatballs (33g each) on a tray.
2
Roast
Preheat air fryer to 200°C (400°F) for 3 minutes. Arrange all 12 meatballs in single layer with space between. Spray lightly with olive oil, air-fry 11–13 minutes, shaking halfway, until golden and internal temperature reaches 74°C (165°F).
3
Cool and plate
Transfer all meatballs to a rack to cool completely. Portion into 2 airtight containers (6 meatballs each). Refrigerate up to 4 days or freeze up to 60 days. Reheat from fridge at 180°C for 3 minutes or from frozen for 7–9 minutes until hot and crisp. Plate with cherry tomatoes, rocket, or yogurt dip on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground turkey
- 20g (0.7 oz) Parmesan
- 1 large egg white
- 1.5 tbsp fresh parsley
- 1 tbsp fresh basil
- 2 garlic cloves
- 0.5 tbsp dried oregano
- 0.5 tbsp dried basil
- 0.25 tsp dried thyme
- 0.25 tsp onion powder
- 0.25 tsp fine salt
- 0.25 tsp black pepper
- 0.25 tsp red chilli flakes
- olive oil spray