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Air Fryer Lemon Pepper Meatballs

Air Fryer Lemon Pepper Meatballs

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These air fryer lemon pepper meatballs use ground pork or beef, fresh lemon zest, and coarsely cracked black pepper for bright, punchy flavor. Quick 10–12 minute air-frying yields tender interiors and lightly crisp exteriors; we chill the rolled meatballs briefly so they hold shape.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground pork 12–20% fat; can substitute ground beef
  • 0.5 cup panko breadcrumbs packed
  • 1 egg large, beaten
  • 2 tablespoon fresh lemon zest from 1 medium lemon, finely grated
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon salt kosher salt
  • 1 teaspoon cracked black pepper coarsely ground
  • 1 clove garlic minced
  • 1 tablespoon olive oil for brushing or spraying meatballs before air-frying
  • 0.25 cup finely chopped parsley optional, for freshness

Equipment

  • Air fryer basket-style or drawer; preheat to 375°F
  • Mixing bowl large
  • 1.5 tablespoon scoop or small cookie scoop for uniform meatballs
  • Instant-read thermometer to check internal temperature

Method
 

  1. Preheat the air fryer to 375°F for 3 minutes while you mix ingredients.
  2. Combine ground pork, panko, beaten egg, lemon zest, lemon juice, minced garlic, salt, cracked black pepper, and parsley in a large bowl; mix gently until just combined.
  3. Portion using a 1.5 tablespoon scoop and roll into 1-inch meatballs; place on a rimmed tray and chill in the refrigerator for 10 minutes to firm up.
  4. Brush or spray each meatball lightly with olive oil and arrange in a single layer in the air fryer basket, leaving ½-inch space between meatballs.
  5. Air fry at 375°F for 10–12 minutes, shaking the basket or turning meatballs halfway at 5–6 minutes, until exterior is golden and internal temp reads 160°F.
  6. Remove meatballs and rest 5 minutes so juices redistribute; zest a touch more lemon over them before serving.

Notes

  • Chill rolled meatballs 10 minutes — this prevents falling apart and encourages even browning.
  • Use an instant-read thermometer: 160°F for pork/beef, 165°F for poultry.

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