Meat and vegetable air fryer meatballs, a quick main dish to cook the meatballs in the air fryer. After trying the air fryer meatloaf, I wanted to try the cheesy meat and spinach meatballs that I’ve always made for my daughter. A recipe where I managed to make her eat vegetables, now that she has grown up she still asks for them but in a lighter version. This is why I decided to try cooking the meat and spinach meatballs in the air fryer. This allowed me to save a lot of oil, not have to watch the cooking, and obtain perfect stuffed meatballs.
Now let’s move on to the meat and vegetable air fryer meatballs recipe, and if you want to see the video recipes, follow me on Instagram HERE and on Facebook HERE.
Also try these air fryer recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 437.15 (Kcal)
- Carbohydrates 19.16 (g) of which sugars 1.77 (g)
- Proteins 31.94 (g)
- Fat 25.20 (g) of which saturated 10.56 (g)of which unsaturated 9.21 (g)
- Fibers 2.03 (g)
- Sodium 989.61 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 16 large meatballs
- 14 oz ground beef
- 10.5 oz spinach, cooked, microwave (or chard)
- 3 eggs
- 1 1/4 cups breadcrumbs (seasoned)
- 1 tablespoon Grana Padano cheese, grated
- 1 tablespoon Pecorino Romano (grated)
- 3 pinches salt
- 1 pinch pepper
- 3.5 oz provola cheese (or white scamorza)
- 2 sprays extra virgin olive oil
What you need
- 1 Air Fryer
- 1 Baking pan or a sheet of aluminum foil
- 1 Bowl
Procedure
Coarsely chop the spinach well squeezed, you can do this with a knife on a cutting board or with a pair of scissors. Set aside. Dice the provola. Distribute the meat in the bowl and add the eggs, grated cheeses, breadcrumbs, salt, and pepper. Knead quickly, until the ingredients are combined and then add the chopped spinach and knead again. With clean and slightly damp hands, form large meatballs, insert 2 cubes of provola in the center and compact in your hands.
Lay half* of the meatballs in the baking pan and spray them with a little oil. Alternatively, you can place a sheet of aluminum in the basket of the air fryer and place the meatballs on top. Cook the meatballs for 10 minutes at 392°F, turning them after 8 minutes. Remove the meatballs from the fryer and cook the other half. Serve the meatballs hot and cheesy, although they are also excellent warm.
Rosella’s tips
*If you have a door air fryer of about 30 liters, you can cook all the meatballs in a single batch. Alternatively, you can cook half the meatballs and cook the other half the next day or cook them meatballs in jar cooking and store them for 15 days.
