Air Fryer Turkey Meatballs
Juicy turkey meatballs cooked quickly in the air fryer, perfect for a healthy and tasty dinner.
Steps
- 1
In a large bowl, combine ground turkey, paprika, garlic powder, onion powder, salt, pepper, breadcrumbs, and egg.
- 2
Mix until all ingredients are well incorporated.
- 3
Using a cookie scoop (about 1 1/2 tablespoons), portion the mixture and shape into meatballs between your palms.
- 4
Grease the air fryer basket with olive oil spray, then arrange the meatballs in the basket, leaving about 1 inch (2.5 cm) between them.
- 5
Cook at 350°F (175°C) for 5 minutes. Flip the meatballs and cook for another 5 minutes, or until internal temperature reaches 165°F (74°C).
- 6
Serve and enjoy!
Shopping list
1 Pound Ground Turkey, 1/2 Tsp Ground Paprika, 1/2 Tsp Garlic Powder, 1/2 Tsp Onion Powder, 1/2 Tsp Salt, 1/4 Tsp Ground Pepper, 3/4 Cup Gluten-Free Breadcrumbs or Regular Breadcrumbs, 1 Egg
Recipe story
Meatballs, known since the Ottoman Empire as 'köfte', have traveled over centuries from sultan kitchens to tables across the Balkans and Middle East. In this modern version with turkey and air fryer, the recipe retains the essence of tradition while adapting to the need for speed and health.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
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