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A close-up of a bowl of linguine pasta coated in tomato sauce, topped with golden-brown turkey meatballs, freshly grated Parmesan cheese, and a basil leaf garnish. The food is brightly lit, with a second blurred plate of meatballs in the background.
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Make-Ahead Air Fryer Turkey Meatballs

These make-ahead air fryer turkey meatballs are quick to prepare, perfectly seasoned, and stay tender thanks to ricotta cheese. They’re ideal for meal prep and can be stored in the fridge or freezer for an easy protein option any time.
Prep Time10 minutes
Cook Time12 minutes
Course: Main Course, Snack
Cuisine: American
Servings: 16 meatballs
Calories: 73kcal
Author: Maria Lucey RD

Equipment

Ingredients

  • 1 egg
  • 30 grams whole milk ricotta cheese about 2 tablespoons
  • 500 grams turkey mince 93 percent lean about 1 pound 2 ounces about 1 pound 2 ounces
  • 30 grams parmesan cheese dry grated about ⅓ cup
  • 40 grams oat flour about ⅓ cup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon Italian seasoning
  • Fine salt and black pepper
  • Cooking spray for the air fryer basket

Instructions

  • Preheat the air fryer to 400°F or 200°C
  • In a large bowl, whisk the egg with the ricotta until smooth.
  • Add the turkey, parmesan, oat flour, onion powder, garlic powder, Italian seasoning, salt, and pepper. Mix until just combined.
  • Roll the mixture into 16 even meatballs.
  • Lightly spray the air fryer basket. Arrange meatballs in a single layer so they are not touching.
  • Air fry for 10 to 12 minutes, turning halfway, until golden and the internal temperature reaches 165°F or 74°C. Check with a thermometer.

Notes

Serving Size: This recipe makes 16 meatballs. One serving would be approximately 3-4 meatballs.
Can I bake these instead of air frying? Yes. Bake on a lined baking tray or sheet pan at 400°F or 200°C for about 15 to 20 minutes, turning once, until they reach 165°F or 74°C in the center.
Storage: fridge up to 4 days, freezer up to 3 months. Reheat from frozen at 350°F or 175°C for 8 to 10 minutes. 
Top Tips for Making This Recipe:
  • Do not overcrowd the basket. Cook in batches so the meatballs brown nicely.
  • Mix gently and keep the meatballs the same size for even cooking.
  • Always check for 165°F or 74°C in the center before serving.

Nutrition

Calories: 73kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 58mg | Potassium: 88mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 63IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 1mg
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