Air Fryer Beef Ricotta Meatballs
Category
Burgers & Grind
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Cooking Style
Air Fryer
Difficulty
Beginner
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.
Meredith Deeds
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.
Recipe Note
Pro tip
#1- If you like your meatballs extra cheesy, add 1/4 cup of grated Parmesan,
along with the ricotta, to the ground beef mixture.
Pro tip #2- Make these meatballs the star of the show. Cook the meatballs as directed. Season ricotta cheese with salt and pepper and place a dollop on top of crostini. Set a cooked meatball on top of the ricotta. Spoon a little warm marinara sauce over the top and garnish with grated Parmesan and chopped basil.