Air Fryer Ground Beef Taco Meatballs
Lean ground beef meatballs air-fried with taco spice, cumin, and lime, make once and enjoy over the week from fridge or freezer with a cooling lime yogurt dip.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
In a large bowl, combine 400g ground beef, 16g panko, 1 egg white, 1.5 tbsp coriander, 1.2 tbsp lime juice, 2 grated garlic cloves, 0.5 tbsp chili powder, 0.5 tbsp cumin, 1 tsp smoked paprika, 0.25 tsp oregano, 0.25 tsp onion powder, 0.5 tsp salt, 0.25 tsp pepper. Mix gently by hand until just combined. Roll into 12 even meatballs (38g each) on a tray.
Roast
Preheat air fryer to 200°C (400°F) for 3 minutes. Arrange all 12 meatballs in a single layer, spray lightly with olive oil, air-fry 10–12 minutes at 200°C, shaking basket halfway, until internal temperature reaches 71°C (160°F).
Build
While meatballs cook, whisk 80g Greek yogurt, 1.2 tbsp lime juice, zest of 0.5 lime, 1.5 tbsp coriander, and 0.25 tsp salt into a smooth bright dip. Cool meatballs fully on a rack.
Finish
Portion 6 cooled meatballs and 2 tbsp lime yogurt dip into each of 2 airtight containers. Refrigerate up to 4 days or freeze up to 60 days (freeze dip separately if preferred).
Plate
To reheat and serve, air-fry 6 meatballs at 180°C (350°F) for 3 minutes from fridge or 6–8 minutes from frozen until heated through. Serve with lime yogurt dip, sliced bell pepper, or cherry tomatoes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.