Air Fryer Meatballs

• 1 lbground beef — 80/20 — leaner than that eats dry
• 1/2 lbground pork
• 3/4 cuppanko breadcrumbs
• 1/3 cupwhole milk
• 1large egg
• 1/2 cupparmesan — finely grated, plus more to serve
• 3 clovesgarlic — grated
• 1/4 cupfresh parsley — chopped
• 1 tspkosher salt
• 1/2 tspblack pepper
• 1/2 tspdried oregano
• 2 cupsmarinara sauce — warmed, for serving

Method

1. 01

   Stir the panko and milk together in a large bowl and let it sit 5 minutes until pasty — this panade is what keeps the meatballs tender instead of bouncy. Beat in the egg.

2. 02

   Add both meats, parmesan, garlic, parsley, salt, pepper, and oregano. Mix with your hands just until combined — the moment it looks uniform, stop. Overworked meatballs are rubber balls.

3. 03

   Roll into 16 golf-ball-sized meatballs with damp hands. Arrange in the basket with a little air between them, on a perforated liner if you have one — they release cleaner.

4. 04

   Air fry at 380°F for 8 minutes, turn them gently with tongs, then 4 minutes more, until browned all over and the center of the fattest one reads 165°F.

5. 05

   Simmer the finished meatballs in warm marinara for 2-3 minutes so the sauce takes on some of their browned crust, then serve over pasta, in a roll, or on toothpicks — they're not fussy about the venue.