1/3 cup Italian-style fine breadcrumbs, or 1/3 cup plain, fine breadcrumbs mixed with 1 teaspoon Italian seasoning
1 large egg
1/2 bunch fresh basil or parsley, or a combination
1 pound unseasoned meatloaf mix (ground beef, pork, and veal)
3 ounces Parmesan cheese, finely grated (about 3/4 cup store-bought or 1 1/2 cups grated on the small holes of a box grater)
4 ounces whole-milk ricotta cheese (1/2 cup)
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
Cooking spray
1 cup marinara sauce for dipping, or 1 (about 24-ounce) jar if serving under the meatballs (optional)
Description
Grate 1 small yellow onion on the large holes of a box grater into a large bowl (just over 1/3 cup onion and juices). Using a Microplane or the smallest holes on a box grater, grate 2 garlic cloves into the bowl. Add 1/3 cup Italian-style fine breadcrumbs. Using your hands and mix until the breadcrumbs are thoroughly moistened.
Beat 1 large egg in a small bowl until combined. Finely chop 1/2 bunch fresh basil or parsley leaves until you have 3 tablespoons, plus more for garnish if desired. If needed, finely grate 3 ounces Parmesan cheese (about 1 1/2 cups).
Add the egg, fresh herbs, Parmesan, 1 pound meatloaf mix, 1/2 cup ricotta cheese, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, and 1/2 teaspoon black pepper. Using your hands or a wooden spoon, mix until just combined, being sure not to overmix.
Scoop the meat mixture out into 20 to 24 (1 1/2-tablespoon) portions, each about the size of a ping-pong ball, and place on a baking sheet. Roll with damp hands into smooth balls.
Heat an air fryer to 400ºF. Coat the air fryer basket with cooking spray, then place as many meatballs in the basket as will fit in a single layer without touching. Air fry until the meatballs are lightly browned, cooked through, and firm to the touch, 10 to 12 minutes. Transfer to a plate and tent loosely with aluminum foil to keep warm.
Wipe the air fryer basket clean with paper towels held on tongs. Repeat frying the remaining meatballs. Meanwhile, warm the marinara sauce if desired.
Serve the meatballs on a bed of marinara sauce, or serve the sauce in a bowl for dipping. Garnish with the reserved fresh herbs if desired.
