Sometimes it takes a good friend to point out the obvious. A few days ago I was complaining about the limited choices I have for lunch now that I am working from home because I don’t own a microwave. I can hear you all gasping but I hardly ever used it. It was taking up valuable kitchen real estate I would rather use for other things, like my air fryer, that I use all the time. When mine quit working, I never replaced it and until now never missed it.
My friend, Ess, said “why don’t you reheat things in your air fryer?” How come it took me 5 1/2 months of owning an air fryer to think of that?
From the Air Fryer Revolution cookbook
1 pound ground pork
2 large eggs
1/4 cup chopped green onion, white and green parts
1 TBS fresh minced ginger
3 cloves garlic, minced
2 tsp soy sauce
1 tsp oyster sauce
1/2 tsp salt
1 tsp black pepper
1/4 cup chopped fresh cilantro or parsley, optional
In a large bowl, combine the pork, egg, cilantro, green onions, ginger, garlic, soy sauce, oyster sauce, salt and pepper. Use your hands to completely mix the ingredients into the meat, about 2- 3 minutes.
For the meat mixture into 12 balls. Place the balls in a single layer in the air fryer basket. Set the air fryer at 350 degrees for 10 minutes. Serve.
7 thoughts on “Air Fryer Won Ton Meatballs”
Gonna have to try those.
My friend Audrey and I are in the middle of meatball madness in our kitchens. Please come and join us. 😁
Is it a quarter green onion or quarter ??? tsp, tbsp, cup, green onion?
It a quarter cup
Sorry about that I will fix it right away.
I made these today. The only ground pork I could find was prepackaged and was much moister and finer then butcher ground pork. When I mixed all ingredients, it was much to wet to form a ball so tossed in a bunch of panko bread crumbs to tighten it up. I use an Instant Pot Vortex Plus air fryer and have found I must increase recipe times and temps to acquire desired results. So I did the first tray at 375 for 12 minutes. The internal temp was close to 200 when done but the insides were very moist and the outside had a nice crunch. I had enough mix left over to make 5 more balls so did them at the prescribed 350 for 10 minutes. The internal temp ended up around 180. Other then being slightly lighter in color, I could not tell the difference between the two batches. I will have some for dinner tonight with a packaged teri yaki noodle dish and a couple of lazy man egg rolls that I made a while ago and froze. Bottom line. Delicious and makes enough to freeze some for the future. I will make again. In fact, I would buy them if my deli offered them.
I am glad you liked them. It is a very wet meatball recipe but they do cook up nice. If you like this recipe check out the blog Twosleevers.com where the original recipe came from. She has tons of great recipes.