Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Air Fryer Turkey and Veggie Meatball Skewers
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 493
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 142 mg
- Sodium
- 807 mg
These turkey meatballs are weeknight magic: juicy, flavorful and packed with shredded zucchini and carrot for extra moisture and a quiet veggie boost. Plus, they’re easy for kids to help prepare. Warm cumin and Parmesan give them savory depth, while a quick spin in the air fryer keeps things light and hands-off. Threaded onto skewers (because it’s more fun that way!) and paired with crispy veggie tots that cook in the same amount of time, this is the kind of dinner that feels playful but is totally practical.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 493
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 142 mg
- Sodium
- 807 mg
Ingredients
Turkey and Veggie Meatballs:
Creamy Lemon Dipping Sauce:
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Directions
Special equipment:
four 7- to 8-inch metal skewers; a 6-quart air fryer- For the turkey and veggie meatballs: Add the turkey, breadcrumbs, Parmesan, cumin, granulated garlic, carrot, egg, zucchini, 3/4 teaspoon salt and several grinds of pepper to a large bowl. Mix gently until evenly combined.
- Divide the mixture into 16 equal portions (about 2 tablespoons each) and roll into balls (each about 1 1/2 inches in diameter). Thread 4 meatballs onto four 7- to 8-inch metal skewers. Note: Ground turkey tends to be softer than ground beef, so the meatballs will be more delicate; handle gently when placing them on the skewers. Lightly spray the meatballs with olive oil spray.
- Place the meatball skewers in the basket of a 6-quart air fryer, making sure they’re not overcrowded. Add the frozen tots to the air fryer basket surrounding the meatballs (if your basket is too small, cook in 2 batches). Cook at 400 degrees F, shaking the tots halfway through, until the meatballs are cooked through and the tots are crispy, 12 to 14 minutes.
- For the creamy lemon dipping sauce: Meanwhile, whisk the mayonnaise, sour cream, mustard, granulated garlic, lemon zest and juice, a pinch of salt and several grinds of pepper in a small bowl until smooth and creamy.
- Plate the skewered meatballs with the crispy tots on the side and serve with the creamy lemon dipping sauce for dunking.
Cook’s Note
If you don’t have metal skewers, you can use wooden skewers, just soak them in water for at least 1 hour before cooking. If not, they will burn under the high heat of the air fryer.
