Ingredients
Scale
- 1 lb ground turkey (93% lean is best for moisture)
- 3 cloves garlic, minced
- 1 large lemon, zested and juiced
- 1/2 cup panko breadcrumbs (or almond flour for low-carb)
- 1 large egg, lightly beaten
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
- Preheat your air fryer to 375°F (190°C) for about 5 minutes. In a large mixing bowl, combine the ground turkey, minced garlic, lemon zest, 1 tablespoon of lemon juice, breadcrumbs, beaten egg, parsley, oregano, salt, and pepper. Use your hands or a fork to gently mix the ingredients together. Be careful not to overwork the meat, as overmixing can lead to tough, rubbery meatballs.
- Scoop about 1.5 to 2 tablespoons of the mixture and roll it between your palms to form a ball roughly the size of a golf ball. You should end up with approximately 16 to 20 meatballs. If the mixture sticks to your hands, lightly coat your palms with a bit of olive oil or water. Ensure the meatballs are uniform in size so they cook evenly in the air fryer basket.
- Lightly spray the air fryer basket with olive oil spray. Place the meatballs in the basket in a single layer, ensuring they do not touch each other. You may need to cook in two batches depending on the size of your air fryer. Lightly spray the tops of the meatballs with olive oil. Cook at 375°F for 10-12 minutes, shaking the basket halfway through the cooking time. The meatballs are done when they reach an internal temperature of 165°F (74°C) and the outsides are golden brown.
- Remove the meatballs from the air fryer and let them rest for 2-3 minutes to lock in the juices. Transfer them to a serving platter. Garnish with an extra sprinkle of fresh parsley and a squeeze of the remaining lemon juice. Serve them warm with your favorite dipping sauce, such as a cool tzatziki or a spicy garlic aioli.
- Cook Time: 27 minutes