Ingredients:
- 1 lb Ground Turkey (93% lean)
- ½ cup Panko Breadcrumbs
- ¼ cup Freshly Grated Parmesan Cheese
- 1 large Egg, lightly beaten
- 2 cloves Garlic, finely minced (about 1 tsp)
- 2 Tbsp Whole Milk
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Fresh Parsley, chopped
- 1 tsp Dried Oregano
- ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
- Zest of ½ Lemon (optional)
- Olive Oil Spray or Neutral Cooking Oil
Instructions:
- Combine Wet Ingredients: In a large bowl, whisk together the beaten egg, milk, Worcestershire sauce, salt, pepper, and minced garlic.
- Add Binders and Flavour: Stir in the Panko breadcrumbs, Parmesan cheese, oregano, parsley, and lemon zest. Let this mixture sit for 2 minutes to allow the Panko to absorb the moisture.
- Incorporate the Turkey: Add the ground turkey to the mixture. Use clean, slightly damp hands or a spatula to gently fold the ingredients together. Do not overmix, as this toughens the turkey.
- Chill: Cover the bowl and refrigerate the mixture for at least 15 minutes. This firms up the fat and ensures the meatballs hold their shape beautifully during cooking.
- Shape: Use a cookie scoop to portion the mixture and gently roll into uniform spheres (about 1.5 inches / 4 cm). Place the shaped balls on a tray.
- Preheat: Preheat the air fryer to 375°F (190°C) for 3–5 minutes. A hot start ensures a crisp exterior.
- Load the Basket: Lightly spray the air fryer basket with oil. Arrange the meatballs in a single layer, ensuring they are not touching. Work in batches if necessary.
- Mist with Oil: Give the exposed surfaces of the meatballs a light mist of olive oil spray. This prevents dryness and aids in achieving that appealing golden-brown crust.
- Cook: Air fry for 10–12 minutes total. At the 5-minute mark, gently shake the basket or flip the meatballs using tongs to ensure even browning.
- Check Doneness: Meatballs are safely cooked when they register an internal temperature of 165°F (74°C) using a digital thermometer. Remove and serve immediately.