Air Fryer Beef Ricotta Meatballs
Meredith Deeds
4
10 minutes
20 minutes
Burgers & Grind
Tender,
moist and ultra-beefy, these ricotta meatballs, made with American Wagyu ground
beef are just as at home served on their own, as an appetizer, as they are on
top of a plate of spaghetti, or tucked into a meatball sub. The air fryer cooks
them quickly, giving the outside a nice crust, without drying out the inside.
Ingredients
1 lb. American Wagyu ground beef
1/2 cup whole milk ricotta cheese
1/2 cup fresh breadcrumbs
1/4 cup chopped Basil
1 egg, lightly beaten
2 garlic cloves, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Directions
In a large bowl, combine the beef, ricotta, breadcrumbs, basil, egg, garlic, salt, pepper and red pepper flakes and gently mix together. Form into 15 (about 2-inch) meatballs.
Arrange meatballs in air-fryer basket, spaced evenly apart. They should not touch (cook the meatballs in batches, if necessary). Place basket in air fryer and set temperature to 400°F. Cook meatballs until lightly browned and register 160°F, 12 to 14 minutes, rotating meatballs after 9 minutes.