Irresistible Air Fryer Mozzarella-Stuffed Meatballs in 15 Minutes

Oh my gosh, you have to try these air fryer mozzarella-stuffed meatballs! They’re my go-to appetizer when I want something impressive but don’t feel like babysitting the stove. That magical air fryer gives them the most amazing crispy outside while keeping the center juicy and packed with melty mozzarella goodness. I swear, the first time I made them, my family inhaled the whole batch before I could even grab the marinara dip!

What I love most is how quick they come together – just 15 minutes in the air fryer and boom, you’ve got golden-brown perfection. No messy frying, no oven heating up the whole kitchen. Just pop them in, flip halfway, and you’re rewarded with these little cheesy bombs that’ll disappear faster than you can say “dinner’s ready!”

Why You’ll Love These Air Fryer Mozzarella-Stuffed Meatballs

Listen, these aren’t just any meatballs – they’re little pockets of joy with benefits that’ll make you wonder why you ever made them any other way:

• Crispy outside, melty inside: That air fryer magic gives you the perfect golden crust while the mozzarella stays gooey and delicious.
• Ready in 15 minutes: No waiting around for the oven to preheat or standing over a skillet of splattering oil.
• Minimal cleanup: One bowl for mixing, the air fryer basket, and you’re done – my kind of cooking!
• Endless possibilities: Serve them as appetizers, over pasta, or heck, just eat them straight from the basket (no judgment here).

Trust me, once you try these, you’ll be making them on repeat. They’re that good.

Ingredients for Air Fryer Mozzarella-Stuffed Meatballs

Grab these simple ingredients – I bet you’ve got most of them already! The magic happens when humble pantry staples transform into something extraordinary. Here’s what you’ll need:

• 1 lb lean ground beef (85/15 works perfectly – enough fat for flavor but not too greasy)
• 1/2 cup plain breadcrumbs (I use panko for extra crunch, but regular works great too)
• 1/4 cup grated parmesan cheese (the good stuff from the refrigerated section, not the shaker bottle!)
• 1 large egg (our binding agent – make sure it’s at room temperature)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp dried oregano (that classic Italian flavor we all love)
• 1/2 tsp salt (I use kosher – it distributes better than table salt)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)
• 4 oz mozzarella cheese, cut into 1/2-inch cubes (low-moisture works best for stuffing)
• 1 cup marinara sauce (for dipping – use your favorite jarred or homemade)

See? Nothing fancy – just good, honest ingredients that come together to create something magical. Now let’s get stuffing!

How to Make Air Fryer Mozzarella-Stuffed Meatballs

Okay, let’s get to the fun part – making these cheesy wonders! I promise it’s easier than you think, and the payoff is so worth it. Follow these steps, and you’ll have restaurant-quality meatballs in no time.

Shaping and Stuffing the Meatballs

First, grab about 2 tablespoons of the meat mixture and flatten it in your palm like a little patty. Now here’s the magic – pop one of those mozzarella cubes right in the center. Carefully fold the edges up and around the cheese, pinching to seal it completely. Roll it gently between your palms to form a perfect ball. Pro tip: If you see any cheese peeking through, add a tiny bit more meat to cover it – otherwise, you’ll have a cheesy explosion in your air fryer (tasty, but messy!).

Air Frying the Meatballs

Preheat that air fryer to 375°F (190°C) – this helps get that perfect crispy exterior right from the start. Arrange your meatballs in the basket with some space between them (they shouldn’t touch – I do about 6 at a time). If you want extra crispiness, give them a quick spritz with cooking oil. Cook for 12-15 minutes, flipping them halfway through. You’ll know they’re done when they’re golden brown and the internal temp reaches 160°F. While they cook, heat your marinara sauce in a small saucepan – it’ll be ready for dipping when your meatballs are!

Tips for Perfect Air Fryer Mozzarella-Stuffed Meatballs

Here are my tried-and-true secrets for meatball mastery that’ll make you look like a pro:

• Chill before cooking: Pop those stuffed meatballs in the fridge for 15 minutes before air frying – it helps them hold their shape better.
• Don’t skip the flip: Turning them halfway ensures even browning on all sides – nobody wants a pale meatball!
• Serve immediately: These babies are at their absolute best when the cheese is still molten and stretchy.
• Watch the size: Keep them around 1.5 inches – too big, and the cheese might not melt properly; too small, and you’ll lose that glorious cheese pull.

Oh, and have napkins ready – things might get deliciously messy!

Serving Suggestions for Air Fryer Mozzarella-Stuffed Meatballs

Oh, the possibilities! These little flavor bombs shine as an appetizer with warm marinara for dipping (my personal favorite), but they also make a killer main dish. Try them over spaghetti, tucked into crusty garlic bread for a meatball sub, or alongside a crisp green salad. Game night? Just set out a big platter – they’ll disappear fast!

Storing and Reheating Air Fryer Mozzarella-Stuffed Meatballs

Got leftovers? Lucky you! Store cooled meatballs in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave – it’ll make them soggy. Instead, pop them back in the air fryer at 350°F for 3-4 minutes to revive that crispy magic!

Air Fryer Mozzarella-Stuffed Meatballs FAQs

I get asked about these meatballs ALL the time, so here are answers to the most common questions I hear:

Can I use ground turkey instead of beef?
Absolutely! I’ve made these with 93% lean ground turkey plenty of times – just add an extra tablespoon of olive oil to keep them moist. The cooking time stays the same.

How do I prevent the cheese from leaking out?
The trick is making sure your mozzarella cube is completely enclosed – no sneaky holes! I like to flatten the meat, add cheese, then pinch the edges tightly before rolling. Chilling them before cooking helps too.

Can I make these ahead of time?
You bet! Assemble them up to a day in advance and keep refrigerated. Just add a couple extra minutes to the cook time if they’re going straight from the fridge to the air fryer.

Why do my meatballs stick to the basket?
A quick spritz of oil helps, but make sure you’re not overcrowding them. If they still stick, try parchment paper with holes poked in it for air flow.

Nutritional Information for Air Fryer Mozzarella-Stuffed Meatballs

Here’s the breakdown per serving (about 3 meatballs): 320 calories, 18g fat (7g saturated), 24g protein, 14g carbs, and 1g fiber. But listen – these numbers can vary based on your exact ingredients (like how much cheese escapes during cooking – not that I’d know anything about that!).

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