Ninja Foodi Homemade Meatballs
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Ninja Foodi Homemade Meatballs - Simple, juicy and delicious homemade meatballs made right in your Ninja Foodi or air fryer. They're perfect for appetizers, sub sandwiches or to serve with a big platter of spaghetti!
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Meatballs are a classic Italian dish that can be eaten as an appetizer or part of a full meal. They are normally quick to make, but using your Ninja Foodi makes them even easier.
Sometimes I end up doubling this recipe so that we have extras for leftovers or other meals. Plus, the kids like helping with this recipe too! They can add ingredients, mix them together or help form the meatballs. These meatballs are definitely a family win!
HOW TO MAKE HOMEMADE MEATBALLS IN THE NINJA FOODI
To make these homemade meatballs, you'll need:
- Ground beef
- Ground pork
- Garlic cloves
- Eggs
- Romano cheese
- Fresh parsley
- Salt & pepper
- Bread crumbs
- Water
Once you have your ingredients together, let's get started!
In a large mixing bowl combine the ground beef, ground pork, garlic, Romano cheese, parsley, salt and pepper.
Mix to incorporate all the ingredients. You can do this with your spatula or even your hands.
Add in the breadcrumbs and mix well. Your mixture should be pretty thick at this point. Add in the warm water to get it to a nice even consistency.
Using your hands or a scoop, form into balls about 1 ½-inches in size.
Place the formed meatballs into the greased Foodi Air Crisp basket and set the timer for 7 minutes at 375º Fahrenheit.
Shake the basket and cook the meatballs for an additional 7 minutes or until the internal temperature reaches 165º Fahrenheit.
Once they're ready to go, you can serve them up as appetizers or throw them into a sub sandwich or use them with spaghetti!
DO I NEED TO USE BOTH GROUND BEEF AND PORK FOR MEATBALLS?
No, you don't need to, but I would recommend it. There's a good reason to use both. The pork has a bit more fat so it helps to keep the meatballs moist and tender.
CAN I MAKE MEATBALLS IN ADVANCE?
You can make meatballs 2-3 days ahead of time. Just cool the meatballs when they come out of the Foodi and place in an airtight container. You can either warm them on the stove top or in the Foodi using the Sear/Saute function.
WHAT CAN YOU SUBSTITUTE FOR BREADCRUMBS?
Breadcrumbs are important when making meatballs because they help the meatballs keep their shape. If you don't have any on-hand, you could use crushed crackers or even make your own breadcrumbs using toasted slices of bread.
HOW DO YOU STORE LEFTOVER MEATBALLS?
If you have any leftover meatballs you will want to store them in an airtight container in the fridge. They will stay fresh for 3-4 days in the fridge.
CAN I FREEZE LEFTOVER MEATBALLS?
You can! The great thing about these meatballs is that you can make a double or triple batch and freeze them for later. To freeze them, follow the instructions below and allow them to cool completely.
- Place meatballs on a baking sheet and place them in the freezer until solid, 1 -2 hours.
- Remove the meatballs from the baking sheet and place them in a ziplock bag. Remove all the air before closing and place them back in the freezer.
The meatballs will stay fresh for 3-4 months in the freezer.
To reheat, allow them to thaw in the fridge and then use the Sear/Saute function on the Foodi to warm them up.
LOVE YOUR NINJA FOODI? HERE ARE MORE RECIPES TO TRY!
- Ninja Foodi Ham
- Ninja Foodi Mac and Cheese
- Ninja Foodi Creamy Brussels Sprouts
- Ninja Foodi Roast Chicken
Ninja Foodi Homemade Meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 2 cloves garlic (minced)
- 2 eggs
- 1 cup fresh Romano cheese (grated)
- 1 ½ tablespoons parsley (chopped)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups Italian breadcrumbs
- ¾ cup luke warm water
Instructions
- Combine beef, pork, garlic, eggs, cheese, parsley, salt, and pepper in a medium mixing bowl.
- Add breadcrumbs and mix well.
- Add water and mix well.
- Scoop the meat from the bowl and form into 1 ½″ balls.
- Place meatballs in your greased Ninja Foodi basket.
- Air crisp at 375º Fahrenheit for 7 minutes.
- Shake basket and air crisp for an additional 7 minutes or until the internal temperature reaches 165º Fahrenheit.
Notes
- You can use a combo of ground beef and pork or one or the other.
- You can use crushed crackers as a substitute for breadcrumbs.
- Store in the fridge for up to four days.
I have previously pressure cooked meatballs that I first sautéed before adding to my spaghetti sauce. I was surprised to see they didn’t keep their shape and were a bit broken apart. I like your idea of using the air crisp and the basket. So, if I’m going to add the air crisped meatballs to sauce and pressure cook, do I fully cook the meatballs made your way? Thank you for any suggestions.
If you air crisp the meatballs using the instructions in this recipe, you won't need to pressure cook them - they will be fully cooked. If you want to add them to your sauce - pressure cook the sauce without the meatballs and add them after just to warm them up before enjoying. Hope you try the recipe!