Get ready to savor the ultimate comfort food! 😋 My juicy air fryer meatballs are the ideal pre-holiday stress-free lunch before the festive rush begin, offering ease and flavor in every bite.
Exciting Twist: Lebanese-Inspired Italian Meatballs
Discover a fusion that elevates the classic Italian meatballs! Lebanese ingredient swaps add an exciting zest while preserving the essence of authentic Italian taste.
Flavorful Substitutions for Enhanced Texture
Simple swaps like using laban (Lebanese yogurt) instead of milk and opting for Lebanese kaak breadsticks instead of regular breadcrumbs bring added moistness and a delightful crunch to these meatballs and make them the ultimate juicy air fryer meatballs.
Effortless Cooking with Airfryer Magic
Bid farewell to lengthy stove-top cooking sessions! The wonders of the air fryer make preparing these delectable meatballs a breeze. Just arrange, spray lightly with oil, and let the airfryer work its magic for a mouthwatering result in no time!
Versatile Pairing and Spicy Twists
These flavorful meatballs aren’t just for pasta! Enjoy them as an appetizer or pair them with your favorite pasta dish. For an extra kick, consider spicing things up with paprika or chili flakes.
Heavenly Fusion: Meatballs Meets Assassin Pasta
Indulge in the ultimate comfort meal by combining these scrumptious meatballs with my exclusive assassin pasta recipe. The creamy pasta perfectly complements the bold flavors of the meatballs, promising a dining experience that might just become your new comfort food favorite!
Juicy Air fryer meatballs
Equipment
Ingredients
- ½ cup 54 g crushed kaak
- ¼ cup 60 ml laban or greek yoghurt
- 4 tbsp cold water
- 2 egg yolks
- ½ cup 50 g grated pecorino Romano cheese
- 2 garlic cloves finely chopped or grated
- 1 ½ teaspoons table salt
- 1 teaspoon ground black pepper
- 1 tbsp spicy paprika or sweet
- 1 kg ground beef chuck
- ¼ cup grated onion
- ⅓ cup 30 g chopped parsley
- ⅓ cup 30 g chopped basil
- Extra virgin Olive oil for frying
Instructions
- Put the kaak in a small bowl and add the laban and water and mix. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper and paprika to the bowl and mash together to form a coarse paste.
- Put the beef, onion, parsley and badil in a large bowl and mix with your hand to blend. Add the kaak mixture . And knead everything together well, using your hands, large wooden spoon or large fork.
- Form the meatballs: Use a cookie scoop to portion the mixture and roll lightly into balls. They Don’t have e to be completely smooth , bumpy edges make the sauce hold better.
- To cook in airfryer (check notes for stovetop and baking options):
- Preheat your airfryer on 200C°
- Once preheated, brush the basket tray with olive oil and arrange your meatballs inside. Brush them with more oil on top. Close the airfryer lower the temperature for 180 C° and cook for 12 minutes, shake the basket to flip them midway . Until browned and internal temp reach 70C°. Let the meatballs rest in the airfryer after Cooking for 3 minutes before serving.
- You can serve with some tomato sauce or with my amazing assassin pasta recipe.
Video
Notes
- best way to serve: the best way to serve these meatballs with my super delicious assassin’s pasta recipe , link in here!
- storing: put leftover after they cool down in airtight container and store in fridge for 3-4 days
- freeze: store in the freezer in a freezer safe container or Ziplock bag for up to 3 months.
- to bake: bake in a preheated oven on 180C for 20-25 min until golden brown from the outside
- to cook on stove top: Heat 2 tablespoons of oil in the bottom of a wide Dutch oven or nonstick pan over medium heat. Place the meatballs down into the hot oil and cook until they are cooked through, the outsides are browned, and they register 70°F in the middle on an instant-read thermometer; about 15 minutes.it will depend on the size of the balls