These are without a doubt the best Air Fryer Meatballs! Easy to make without eggs & breadcrumbs, and done in under 1 hour. These Swedish style meatballs are juicy, tender - and prettier than any meatball you ever cooked any other way.
Meat: I recommend a 50/50 mix of ground beef & ground pork - you want the flavor from the beef and the fat from the pork. You can change this ratio, but less pork can make the meatballs drier.
Boiled potato: This is how you get the meatballs to hold together without eggs & breadcrumbs. Use leftovers or peel it, boil it and let it cool down.
Yellow onion can be switched for red onion or shallots
Worcestershire sauce: some kinds have gluten, so please check if gluten free is important to you
Cream: I like to use heavy cream, but half and half or milk work as well, as does dairy free
Tips & tricks
For easiest meatball rolling dip your fingers in some water first, and repeat whenever the meatballs start sticking to your fingers
Try to make them even in size for even cooking
Cook meatballs in a single layer - depending on the size of your air fryer, you might need to cook them in batches
Use a meat thermometer for the juiciest result
Don't want to cook them in your air fryer? No worries - check out this Meatball recipe for alternative cooking methods.
Prep ahead: Make the meatball mixture ahead of time and either roll them out ahead of time as well, or roll them just before frying. You can keep them uncooked, in an airtight container, in the fridge for up to 24 hours before cooking. Don't stack them, or they might stick together.
You can cook them from room or fridge temperature - if cold, add one minute to the cook time and cook them for 4+3 minutes
Store leftovers in the fridge in an airtight container for up to 4 days
Freeze leftovers to keep them for up to 3 months
Nutritional information is for all the ingredients, however as you are air frying the meatballs a lot of the fat will drip off making the fat content lower than stated.