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Air Fryer Meatballs with Honey Mustard Glaze

Beef-and-pork meatballs with Parmesan and Dijon, air fried and tossed in a honey-mustard glaze cut with a little acid.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef 80 to 85% lean
  • 1 lb ground pork
  • 1 cup fresh breadcrumbs or panko
  • 1/2 cup grated Parmesan
  • 1/3 cup minced onion
  • 2 garlic cloves minced
  • 2 tbsp chopped parsley
  • 1 tbsp Dijon mustard
  • 1 large egg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika optional
For the honey mustard glaze
  • 1/3 cup honey
  • 1/3 cup Dijon mustard
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 tbsp unsalted butter
  • red pepper flakes a pinch
  • salt to taste

Equipment

  • Air fryer
  • Small saucepan
  • Mixing bowl

Method
 

  1. Gently combine all the meatball ingredients — don't overwork it. Roll into 1.5-inch balls.
  2. Preheat to 380°F. Cook in a single layer 10 to 12 minutes, shaking once, to 160°F inside.
  3. Warm the honey, Dijon, vinegar, butter, and pepper flakes until smooth.
  4. Toss the hot meatballs in the glaze and keep warm in a low oven or slow cooker for a party.

Notes

Beef and pork together for juicy, rich meatballs.
Fold, don't knead — overmixing makes them tough.
The splash of acid keeps the glaze from being cloying.