Tasty air fryer Greek meatballs made from a combination of pork and beef mince, spring onions, garlic, herbs and cumin. Cooked in the air fryer, these can be served with your favourite veggies and rice.
These juicy, flavour-packed Greek-style meatballs are perfect for an easy weeknight meal. Serve them over rice with fresh veggies and tzatziki for a delicious, balanced dish. These Air Fryer Greek Meatball Bowls could also be served with my flavoursome Greek Salad instead of fresh cut veggies if you prefer. Or if you're keen for more air fryer recipes, be sure to check out my Air Fryer Karaage Chicken!
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Ingredient notes:
- Mince: I've used a combination of 50% pork mince and 50% beef mince. You can any type of mince or combination of mince that adds up to 1kg.
- Breadcrumbs: If you don't have panko crumbs you can use regular bread crumbs or even gluten free breadcrumbs.
- Tzatziki: Use store-bought for convenience or make your own Tzatziki with my easy recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large bowl, combine all meatball ingredients. Mix well until evenly combined.
Roll into small balls, about the size of a golf ball.
Arrange the meatballs in a single layer, ensuring they are not overcrowded. Air fry at 180°C for 12 minutes, shaking halfway, until golden brown and cooked through. You may need to cook them in batches.
Divide the cooked rice between serving bowls. Top with cucumber, red onion, cherry tomatoes and hot meatballs.
Dollop tzatziki on top and serve with lemon wedges on the side.
Recipe FAQs:
Yes! This is a Cook 1 Freeze 1 meal, and the full recipe makes 32-34 meatballs - 8 serves. I like to make 1 meal for 4 and freeze the rest of the meatballs for a second meal.
These meatballs also go well with couscous, flatbreads or even in wraps. You can also serve them with a fresh salad for a low-carb option.
Storage:
Store any leftover cooked meatballs in an airtight container in the fridge for up to three days. Reheat in the air fryer until piping hot.
You can freeze the raw meatballs on a tray, then transfer them to a container or freezer bag for up to 3 months. Cook straight from frozen in the air fryer, adding a few extra minutes to the cooking time.
Top tips:
- This is a Cook 1 Freeze 1 meal, and the full recipe makes 32-34 meatballs - 8 serves. I like to make 1 meal for 4 and freeze the rest of the meatballs for a second meal.
- If you plan on freezing half of the meatballs for another day, you can also reduce sides - ie ½ a cucumber for 4 people.
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Air Fryer Greek Meatball Bowls
These juicy, flavour-packed Greek-style meatballs are perfect for an easy weeknight meal. Serve them over rice with fresh veggies and tzatziki for a delicious, balanced dish.
Ingredients
Meatballs:
- 500g pork mince
- 500g beef mince
- 2 spring onions, finely chopped
- 2 cloves garlic, crushed
- 1 cup panko crumbs
- 1 egg
- 2 Tbsp fresh parsley, finely chopped
- 2 Tbsp dried mint or mixed herbs
- 2 tsp ground cumin
- 1 tsp salt
- ¼ tsp cracked black pepper
To Serve:
- 4 cups cooked white rice
- 1 cucumber, diced
- 1 red onion, finely sliced
- 200g cherry tomatoes, quartered
- 200g tzatziki (store-bought or homemade)
- Lemon wedges, to serve
Instructions
- Make the meatballs: In a large bowl, combine all meatball ingredients. Mix well until evenly combined. Roll into small balls, about the size of a golf ball. Store in an airtight container in the fridge until ready to cook. I like to make these ahead of time.
- Cook in the air fryer: Arrange the meatballs in a single layer, ensuring they are not overcrowded. Air fry at 180°C for 12 minutes, shaking halfway, until golden brown and cooked through. You may need to cook them in batches.
- Assemble the bowls: Divide the cooked rice between serving bowls. Top with cucumber, red onion, cherry tomatoes and hot meatballs.
- Serve: Dollop tzatziki on top and serve with lemon wedges on the side.
Notes
- This is a Cook 1 Freeze 1 meal and the full recipe makes 32-34 meatballs - 8 serves. I like to make 1 meal for 4 and freeze the rest of the meatballs for a second meal.
- If you plan on freezing half of the meatballs for another day, you can also reduce sides - ie ½ a cucumber for 4 people.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 565Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 140mgSodium: 554mgCarbohydrates: 38gFiber: 2gSugar: 4gProtein: 39g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Glennis says
Can these meatballs be cooked in the oven? If so, at what temp and for how long please?
VJ cooks says
Yes you can! Bake at 200°C fan bake for 20-25 minutes or until cooked all the way through.
Stephanie Kells says
If I’m freezing them do I cook them first?
VJ cooks says
You can freeze them cooked or uncooked. However, if the mince has been frozen and defrosted to make the meatballs, you will need to cook them before refreezing.
Claire Hughes says
Ok to cook, freeze and then eat these cold? They’d be great for lunches!
VJ cooks says
I'd just be careful if you're sending cooked meat to school - you'd be wanting to make sure it stays cold!