In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 5 minutes until the breadcrumbs absorb all the milk. Do not skip this step — it keeps the meatballs juicy at high heat.

Add ground beef, egg, 2 tablespoons BBQ sauce, garlic powder, onion powder, smoked paprika, Worcestershire sauce, salt, pepper, and cayenne to the bowl with the panade. Mix with your hands until just combined — stop as soon as no dry patches remain. Do not overmix.

Wet your hands with cold water. Portion about 1.5 tablespoons of mixture (a medium cookie scoop works perfectly) and roll into smooth balls, about 1–1.5 inches diameter. You should get about 18–22 meatballs.

Preheat air fryer to 400°F for 3–5 minutes. Spray the basket with cooking spray.

Place meatballs in a single layer, leaving ½ inch of space between each. Work in batches if needed. Air fry at 400°F for 10–12 minutes, flipping gently at the 6-minute mark.

In the last 2 minutes of cooking, brush or spoon BBQ sauce generously over each meatball. Close the air fryer and cook for the final 2 minutes — the sauce will caramelize into a sticky glaze.

Verify meatballs have reached an internal temperature of 160°F. Let rest in the turned-off air fryer for 2–3 minutes. Serve with additional warmed BBQ sauce on the side.