Name: Air Fryer Asian Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 large egg; 1/4 cupplain panko breadcrumbs; 2 largegarlic cloves (minced); 1 tablespoongrated fresh ginger; 3 mediumscallions (finely chopped (greens and whites separated)); 2 tablespoonsreduced sodium soy sauce (plus more for topping); 1 pound93% lean ground turkey; Olive oil spray; 3 cupscooked brown rice; 2 teaspoonssesame oil; 2 cupsshelled edamame (heated); Sesame seeds (for topping); Sriracha sauce (optional for topping); fresh cilantro (optional for topping)

Jump to Recipe

I love a recipe that does more than hit the dinner table — it simplifies the whole evening. These Air Fryer Asian Meatballs are exactly that kind of recipe: straightforward to make, quick to cook, and built for real life. They crisp up in the air fryer while leaving the inside tender, and they come together with pantry-friendly Asian flavors that feel bright without fuss.

Weeknight dinners, packed lunches, or a relaxed weekend bowl — this dish adapts. You’ll get a little crunch from panko, a savory backbone from soy and ginger, and a gentle sesame finish in the rice. The recipe is written to guide you step by step, so you can get dinner on the table with confidence.

I test these often because they’re easy to scale, reheat beautifully, and play well with add-ons. Keep reading for the exact ingredient list, the step-by-step method, troubleshooting tips, and storage instructions so nothing surprises you when you cook.

The Ingredient Lineup

1 large egg — binder that helps the meatballs hold together; room temperature if possible to mix more easily.
¼ cup plain panko breadcrumbs — adds light texture and prevents meatballs from becoming dense.
2 large garlic cloves, minced — gives the savory backbone; mince finely so it distributes evenly.
1 tablespoon grated fresh ginger — bright, aromatic flavor that pairs with soy and sesame.
3 medium scallions, finely chopped (greens and whites separated) — whites fold into the meatballs for savory bite; greens are for the rice and garnish.
2 tablespoons reduced sodium soy sauce, plus more for topping — primary seasoning; reduced sodium keeps the salt in check while still delivering umami.
1 pound 93% lean ground turkey — lean protein for the meatballs; handle gently to keep them tender.
Olive oil spray — prevents sticking in the air fryer and promotes even browning.
3 cup cooked brown rice — base for bowls; measure as cooked rice, not dry.
2 teaspoons sesame oil — tossed with the rice for a toasty, nutty finish.
2 cups shelled edamame, heated — bright green vegetable protein; warm before serving.
Sesame seeds, for topping — simple garnish that adds texture and visual contrast.
Sriracha sauce, optional for topping — for anyone who wants a hit of heat.
fresh cilantro, optional for topping — herbaceous finish if you enjoy cilantro.

Stepwise Method: (Air Fryer Asian Meatballs)

Crack the egg into a medium mixing bowl and beat with a fork. Add the panko, minced garlic, grated ginger, scallion whites, and 2 tablespoons soy sauce; mix until combined.
Add the ground turkey to the bowl and gently mix with the fork until just combined—do not overmix. Thoroughly wash your hands and any surfaces that touched the raw turkey.
Portion the mixture into 16 even meatballs (about 1 ounce each) and place them on a parchment-lined sheet pan; set aside.
If your air fryer recommends preheating, preheat to 400°F. Spray the air fryer basket generously with olive oil spray.
Place meatballs in a single even layer in the air fryer basket (work in batches if they won’t all fit without crowding). Cook at 400°F for 8–10 minutes, turning the meatballs halfway through (about 4–5 minutes). Ensure turkey meatballs reach 165°F internal temperature.
If cooking in batches, keep the first batch covered loosely with foil while the remaining batches cook. If needed, return the first batch to the air fryer for 1 minute to rewarm before serving.
While the meatballs cook, combine the cooked brown rice with the 2 teaspoons sesame oil and the chopped scallion greens; stir to coat.
Heat the shelled edamame until warm (follow package instructions or heat briefly on the stovetop or in the microwave).
Divide the rice into four bowls, using 3/4 cup rice per bowl. Top each bowl with 4 meatballs and 1/2 cup warmed edamame.
Drizzle each bowl with 2 teaspoons soy sauce (use additional soy sauce from “plus more for topping” if desired), sprinkle with sesame seeds, and add sriracha and fresh cilantro if using.

Why It Deserves a Spot

These meatballs are practical and tasty. They cook fast, clean up is simple, and the flavors are approachable — no long marinades or fussy steps. The air fryer gives you a crisp exterior without deep-frying, so you get texture without excess oil.

They work for many occasions: weeknight family dinners, portioned lunches, or even as an appetizer when you reduce the size. The rice-and-edamame bowls are balanced and filling, with protein, whole grain, and a green vegetable that heats up in minutes.

Finally, they reward small habits: separating scallion whites and greens, keeping an eye on internal temperature, and not overmixing the meat. Those details mean tender meatballs every time.

Budget & Availability Swaps

If ground turkey is unavailable or you’d prefer a swap, ground chicken is the most straightforward substitute and keeps the lean profile. For a richer flavor, ground pork or a beef/pork mix works too — adjust salt to taste if you change proteins.

Panko is listed for texture; if you don’t have plain panko, regular plain breadcrumbs will work. If you need a gluten-free version, use certified gluten-free panko or gluten-free breadcrumbs instead.

Edamame can be swapped with steamed peas or a quick-roasted bag of snap peas if you want a different green. If sesame oil is scarce, a light drizzle of toasted sesame seeds can add nuttiness, though the sesame oil does give the rice a pronounced flavor.

Cook’s Kit

Air fryer (basket-style or drawer-type) — follow your machine’s instructions on preheating and capacity.
Medium mixing bowl and fork — for quick mixing and portioning.
Parchment-lined sheet pan — keeps the meatballs tidy while you portion.
Olive oil spray — or a high-heat spray to prevent sticking in the basket.
Instant-read thermometer — ensures turkey reaches the safe internal temperature of 165°F.
Measuring spoons and cups — for accurate seasoning and rice portions.

Problems & Prevention

Dry meatballs: lean turkey cooks quickly and can dry out if overmixed or overcooked. Prevent this by mixing gently, portioning evenly, and checking for 165°F internal temperature right at the 8-minute mark.

Sticking to the basket: spray the air fryer basket generously with olive oil spray and leave space between meatballs so air circulates. Crowding leads to uneven browning and sticking.

Uneven cook: if meatballs vary in size they’ll finish at different times. Use a small scoop or weigh portions to get consistent results. Turn meatballs halfway through cooking to promote even color and doneness.

Flavorless meatballs: tasting raw meat is not safe, so tune seasoning by tasting the rice and garnishes ahead of time. Use the scallion whites and 2 tablespoons soy sauce in the mix as written; if you prefer more saltiness, add soy sauce sparingly after cooking.

Make It Fit Your Plan

Meal prep: these meatballs keep well in the fridge for 3–4 days. Portion bowls into airtight containers with rice and edamame, leaving sesame seeds and sriracha for fresh topping when you eat. Reheat in the air fryer for a quick refresh.

Low-carb swap: skip the rice and serve meatballs over a big bed of mixed greens or cauliflower rice. The meatballs and edamame already provide good protein, so this shift keeps meals satisfying.

Kid-friendly: hold off on the sriracha and cilantro when serving kids. Soy sauce provides enough savory flavor; you can offer a small bowl of extra soy and a sweet chili sauce on the side for dipping.

Make-ahead: form meatballs, lay them on parchment, and freeze on the sheet pan for an hour. Transfer to a freezer-safe bag. Cook from frozen in the air fryer, adding a couple of minutes to the time and checking temperature.

Notes on Ingredients

Panko breadcrumbs: these create a lighter texture inside the meatball than fine breadcrumbs. If you prefer denser meatballs, finely ground breadcrumbs will do, but the result will be heavier.

Scallions: the recipe separates whites and greens for a reason. Whites hold up in the meat mixture and provide onion flavor while cooking; greens stay bright and fresh for the rice and garnish.

Soy sauce: reduced sodium keeps the salt level manageable, especially since the finishing drizzle adds more seasoning. Taste as you go when making swaps or adding extras.

Shelled edamame: quick to heat and a reliable source of texture and color. Frozen edamame is perfectly fine — follow package instructions to warm them before plating.

Store, Freeze & Reheat

Refrigerator: store cooked meatballs in an airtight container for up to 4 days. Keep rice and edamame separate if you like fresher textures when reheating.

Freezer: cooked meatballs freeze well for up to 3 months. Cool completely, flash-freeze on a tray, then transfer to a freezer bag. For frozen cooked meatballs, reheat from frozen in a preheated air fryer at 350°F for 6–8 minutes, shaking halfway, until heated through and registering 165°F.

Reheating tips: the air fryer is the best way to refresh texture — 1–3 minutes at 350–375°F will crisp the outside. For microwave reheating, cover and heat in short bursts to avoid drying the meat. For oven reheating, use 375°F and check after 6–10 minutes.

Quick Q&A

Can I make smaller or larger meatballs? — Yes. Adjust cooking time slightly: smaller will need less time, larger will need more. Use an instant-read thermometer to confirm 165°F.
Do I have to use panko? — No. Regular breadcrumbs work; panko gives a lighter texture.
What if I don’t have sesame oil? — The rice will still be fine without it, though you’ll miss the nutty aroma. A tiny bit of toasted sesame seeds adds some nuttiness as a substitute.
Can I bake instead of using an air fryer? — Yes. Bake on a sheet pan at 400°F for about 12–15 minutes, turning once, until the internal temperature reaches 165°F.
Are these spicy? — Not unless you add sriracha. The base recipe is savory and aromatic, not hot.
Is turkey the healthiest choice? — It’s lean and a good option, but choose whichever protein meets your needs and taste.

Final Thoughts

These Air Fryer Asian Meatballs are the kind of recipe I reach for when I want something reliable and fast that still tastes like I put effort into dinner. The method is forgiving, the flavors are layered but not fussy, and the air fryer delivers that satisfying exterior without extra oil. Follow the steps, watch the internal temperature, and don’t skip separating the scallion parts — those small choices make a difference.

Make a double batch if you like effortless lunches. Keep the garnishes on the side for fresh texture and heat. Once you get the hang of the portioning and timing, this will become one of your go-to weeknight wins.

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Air Fryer Asian Meatballs

Lean turkey meatballs seasoned with garlic, ginger, scallions and soy sauce, cooked in the air fryer and served over sesame brown rice with edamame and toppings.

Prep Time20

Cook Time20

Total Time40

Course: Main

Cuisine: Asian

Servings: 4 servings

Ingredients

1 large egg
1/4 cupplain panko breadcrumbs
2 largegarlic cloves minced
1 tablespoongrated fresh ginger
3 mediumscallions finely chopped (greens and whites separated)
2 tablespoonsreduced sodium soy sauce plus more for topping
1 pound93% lean ground turkey
Olive oil spray
3 cupscooked brown rice
2 teaspoonssesame oil
2 cupsshelled edamame heated
Sesame seeds for topping
Sriracha sauce optional for topping
fresh cilantro optional for topping

Instructions

Crack the egg into a medium mixing bowl and beat with a fork. Add the panko, minced garlic, grated ginger, scallion whites, and 2 tablespoons soy sauce; mix until combined.
Add the ground turkey to the bowl and gently mix with the fork until just combined—do not overmix. Thoroughly wash your hands and any surfaces that touched the raw turkey.
Portion the mixture into 16 even meatballs (about 1 ounce each) and place them on a parchment-lined sheet pan; set aside.
If your air fryer recommends preheating, preheat to 400°F. Spray the air fryer basket generously with olive oil spray.
Place meatballs in a single even layer in the air fryer basket (work in batches if they won’t all fit without crowding). Cook at 400°F for 8–10 minutes, turning the meatballs halfway through (about 4–5 minutes). Ensure turkey meatballs reach 165°F internal temperature.
If cooking in batches, keep the first batch covered loosely with foil while the remaining batches cook. If needed, return the first batch to the air fryer for 1 minute to rewarm before serving.
While the meatballs cook, combine the cooked brown rice with the 2 teaspoons sesame oil and the chopped scallion greens; stir to coat.
Heat the shelled edamame until warm (follow package instructions or heat briefly on the stovetop or in the microwave).
Divide the rice into four bowls, using 3/4 cup rice per bowl. Top each bowl with 4 meatballs and 1/2 cup warmed edamame.
Drizzle each bowl with 2 teaspoons soy sauce (use additional soy sauce from “plus more for topping” if desired), sprinkle with sesame seeds, and add sriracha and fresh cilantro if using.