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High-protein meatballs cooked in an air fryer
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Air fryer meatballs (150 g) has 339 calories. That works out to 226 calories per 100 g. It contains 3.6 g of carbs, 38.4 g of protein, 18.6 g of fat and 0.5 g of fiber. Its 3.5 µg of B12 covers 147% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Air fryer meatballs are a modern way to cook köfte, the seasoned ground-meat patties familiar in Turkish home cooking. The mixture often includes onion and spices, and recipes may add breadcrumbs or herbs; it is shaped into small rounds or ovals before cooking. The air fryer browns the outside with little added oil, while the meat can stay tender inside.
Serve them hot as a main meal with rice, salad, roasted vegetables or flatbread; yogurt or a simple tomato sauce makes a good accompaniment. They are a filling, protein-rich choice, with 25.6 g of protein per 100 g. For a lighter plate, use leaner mince, avoid extra oil and balance the meatballs with plenty of vegetables.
Selected: 100 g
226
KCAL / 100G
Carbs
2.4g
· 1% DV
Protein
25.6g
· 51% DV
Fat
12.4g
· 16% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 46% · Fat 50%
Vitamins
B12
2.35µg · 98% DV
B3
5.1mg · 32% DV
B6
0.32mg · 19% DV
B2
0.19mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Selenium
22.5µg · 41% DV
Phosphorus
205mg · 29% DV
Iron
3mg · 17% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 226 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.05g
MONOUNSATURATED
5.35g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
Turkish-style air fryer meatballs are made by mixing ground meat with finely grated onion, seasoning and, in many recipes, breadcrumbs or soaked bread. Shape the mixture into evenly sized patties or balls, then cook them in a single layer so hot air can circulate.
Cook air fryer meatballs at about 375–400°F (190–200°C). A moderately high temperature browns the outside while allowing the center to cook through; smaller meatballs need less time than larger ones, so check them as they cook.
Use ground meat that is not extremely lean, and avoid cooking air fryer meatballs longer than necessary. Grated onion also adds moisture to the mixture. Check the largest meatball near the end of cooking rather than relying only on a fixed timer.
Yes, turning air fryer meatballs once during cooking helps them brown more evenly. Use tongs and leave space between them in the basket; overcrowding blocks airflow and can leave the sides touching the basket pale or less crisp.
Yes, frozen air fryer meatballs can go straight into the basket. Arrange them in one layer and cook them longer than fresh meatballs, checking that the centers are hot all the way through before serving.
Preheating helps air fryer meatballs start browning as soon as they go into the basket and can make cooking more even. If your appliance does not have a preheat setting, briefly running it empty before adding the meatballs works.
Usually, air fryer meatballs need little or no added oil, especially if the ground meat contains some fat. A light coating on the basket can help prevent sticking, but excess oil is unnecessary and may collect in the bottom.
The most reliable way to check air fryer meatballs is to measure the center of the largest one with a food thermometer. Ground beef should reach 160°F (71°C); browned surfaces alone do not guarantee that the middle is safely cooked.
Refrigerate leftover air fryer meatballs in a covered container within two hours of cooking and eat them within three to four days. Reheat until steaming hot throughout; keeping them covered while reheating can help prevent them from drying out.
Serve air fryer meatballs with rice, flatbread, salad, or roasted vegetables. For a Turkish-inspired meal, pair them with bulgur pilaf and a yogurt dip; a crisp salad adds freshness alongside the browned meatballs.
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Nutrition data compiled from USDA FoodData Central and scientific sources.