Air Fryer Meatballs

Are you ready to take your meatballs to the next level? These meatballs are made with delicious grass-fed beef and are STUFFED to the max with ooey gooey cheese. By using an air fryer for this recipe, you can lock in all of the tender, juicy flavor while melting the cheese inside. The air fryer creates a crispy crust on the outside of the meatballs, which means they are perfectly pop-able and dippable.


Air Fryer Meatballs

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Keyword ground beef, meatballs
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes


  • Air Fryer


For The Meatballs

  • 2 lbs Prairie Legacy Grass-Fed Beef
  • 1 cup sourdough bread crumbs OR panko bread crumbs
  • 1/2 cup sweet onion - finely minced
  • 1/2 cup sweet red bell pepper - finely miced
  • 1/4 cup jalapeno - seeds removed & finely minced
  • 1 tablespoon garlic - finely minced
  • 1 teaspoon chili powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1/4 cup adobe sauce*
  • 2 eggs
  • 2 cups cheese cubes - pepper jack, Colby or other to taste

For the Tangy Southwest Sauce

  • 1 cup plain Greek yogurt
  • 1 tablespoon spicy brown mustard
  • 2 tablespoons lime juice
  • 1 tablespoon cilantro
  • 1/2 tablespoon chili powder OR paprika


  • In a large bowl, combine the ground beef with the bread crumbs, onion, pepper, jalapeno, garlic, chili powder, cumin, onion powder, smoked paprika, adobo sauce, and eggs. Mash it all together until evenly combined.
  • Measure out about 2-3 tablespoons of the ground beef mixture. Flatten the mixture between your palms and place a single cheese cube in the center. Wrap the meat around the cheese cube until it is completely encased. Repeat with the remaining cheese cubes and meat mixture. If the cheese is completely wrapped, it shouldn’t leak out of the meatballs when melted.
  • Working in batches, arrange the meatballs in the basket of an air fryer. Air fry for 10-12 minutes at 350 F.
  • While the meatballs are cooking, combine the yogurt, mustard, lime, cilantro, and chili powder. Chill until ready to serve.
  • Let the meatballs rest in the basket for at least five minutes before carefully removing them. They will be delicate until the meat has cooled slightly. Serve with the tangy southwest sauce and enjoy!


*Adobo sauce is skimmed off the top of canned chili peppers in adobo sauce for this recipe; you can substitute it with taco sauce or smooth salsa instead.