Ninja Crispi Meatballs
Description
Juicy, deeply browned meatballs made in one glass container in about 12 minutes — no skillet, no splatter, no flipping.
Ingredients
- 1 lb ground beef, 80/20
- ½ lb ground pork
- ½ cup panko breadcrumbs
- ¼ cup whole milk
- 1 large egg, beaten
- ⅓ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- Olive oil spray
Instructions
- Stir the panko and milk together in a large bowl; let stand 5 minutes until pasty.
- Add the beef, pork, egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Mix with your hands just until combined — do not overwork.
- Roll into 1¼-inch meatballs, about 1½ tablespoons each. You'll get roughly 20.
- Place the crisper plate in the 4-quart glass container. Arrange meatballs in a single layer with space between them, working in two batches if needed. Mist lightly with olive oil.
- Attach the PowerPod and cook on Air Crisp at 380°F for 12 minutes, shaking the container at the 6-minute mark.
- Check for an internal temperature of 160°F. Add 2 minutes if needed. For extra crust, finish on Max Crisp at 400°F for 2 minutes.
- Rest 5 minutes before serving.
Equipment
- Ninja Crispi Air Fryer
- Mixing Bowl
Notes
- Frozen fully-cooked meatballs: Air Crisp 380°F for 8–10 minutes, no thawing, no oil.
- Chicken or turkey: cook at 375°F to an internal temp of 165°F.
- Storage: refrigerate up to 4 days; freeze up to 3 months.
- Reheating: Recrisp for 3–4 minutes, or 6–8 minutes from frozen.
Nutrition
Serving: 1ServingCalories: 398kcalCarbohydrates: 8gProtein: 40gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 160mgSodium: 899mgPotassium: 645mgFiber: 1gSugar: 1gVitamin A: 332IUVitamin C: 4mgCalcium: 172mgIron: 4mg