This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe!

Want more 30-Minute Meals? Try Chicken Caprese, Egg Roll in a Bowl, Air Fryer Salmon Bites, or Greek Burgers!

How to Make Spring Roll Bowls:

Make Peanut Sauce and Chop Veggies: Blend sauce ingredients in a food processor until smooth. Add a little water, if needed. Slice and chop all vegetables and herbs.

Prepare Noodles and Serve: Cook noodles according to package instructions. Drain and place in a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of the peanut sauce until well coated. Toss to combine. Spoon noodles in bowls and top with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp or crispy tofu, if desired then drizzle with extra sweet chili sauce and peanut sauce!

Make Ahead Instructions:

To Make Ahead: Chop veggies and make spring roll sauces up to 2 days ahead of time, stored in the fridge. The rice noodles are best cooked fresh, so they don’t clump together and harden.

More “Bowl” Recipes:

• Tahini Chicken Bowls
• Hawaiian Bowls
• Bulgogi Bowls (Bibimbap)
• BBQ Chicken Bowls
• Fajita Bowls
• Harvest Bowls
• Chicken Shawarma Bowls
• Caribbean Jerk Chicken Bowls
• Korean Ground Beef Bowls

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Spring Roll Bowl

Our favorite Spring Roll Bowls are vibrant and healthy and on the table in 30 minutes. The peanut sauce on top will make these your new favorite meal.

Course Main Course

Cuisine American, Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 748kcal

Author Lauren Allen

Cost 10

Equipment

• Food Processor

Ingredients

Peanut Sauce: 

• 1/2 cup creamy peanut butter
• 2 Tablespoons hoisin sauce
• ¼ cup low-sodium soy sauce
• 2 teaspoons garlic , minced
• 2 teaspoons Sriracha hot sauce
• 2 Tablespoons rice wine vinegar
• 3-4 Tablespoons warm water , or more as needed to thin

Spring Roll Bowls:

• 14 ounces dry rice noodles
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh cilantro
• 2 serrano peppers , chopped (seeds and veins removed)
• 2/3 cup dry roasted peanuts , chopped
• 1 avocado , peeled and thinly sliced
• 1 large carrot , shredded
• 1 bell pepper red or orange, chopped
• 1 English cucumber , sliced
• 1 mango , peeled and sliced into chunks
• 1/2 cup sweet chili sauce ,or more, to taste
• 2 cups Protein of choice: cooked chicken, shrimp or crispy tofu , optional

US Customary – Metric

Instructions

• Make the Peanut Sauce: Add all ingredients to a food processor and blend until smooth. Add a little water, if needed until you reach your desired thinness. Pour into a bowl and set aside.
• Chop all vegetables and fresh herbs.
• Cook noodles according to package instructions. Drain. Add noodles to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.
• Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. Add chicken, shrimp or tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce.

Video

Notes

Make Ahead Instructions: Store chopped veggies and sauce seperatly, up to a few days ahead. Rice noodles don’t work to cook ahead.

Calories: Calorie count includes all of the sauce being used. Use less sauce for less calories.

Nutrition

Calories: 748kcal | Carbohydrates: 108g | Protein: 17g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 0.2mg | Sodium: 1134mg | Potassium: 836mg | Fiber: 10g | Sugar: 26g | Vitamin A: 4030IU | Vitamin C: 56mg | Calcium: 84mg | Iron: 2mg

I originally shared this recipe July 2016. Updated June 2022 and May 2024.

We’ve got four of the BEST Mason Jar Salad recipes for you, that only take 15 minutes to prep and stay good for up to 5 days. Choose from BBQ Chicken Salad, Thai Salad, Greek Salad, or Tortellini Caprese Salad, all with a printable recipe.

Want more yummy salads? Try this Taco Salad, Burrata Salad, Cheeseburger Salad, or htis Asian Chicken Salad!

How to make a Mason Jar Salad:

Prep Ingredients: Chop any veggies, cook protein, make dressing, and prep ingredients.

Assemble: The dressing goes in first (so it doesn’t make any ingredients soggy), then the chopped veggies, protein, and greens are added last, tightly packed on top. Salads can be stored in the fridge for up to 5 days. Just dump in a bowl and enjoy!

Find all four recipes HERE.

Tortellini Caprese Salad:

Cook tortellini according to package instructions. Drain, rinse under cold water and set aside. Add all dressing ingredients to a bowl and whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add onion, cherry tomatoes, tortellini, cucumber, orange bell pepper, onion and cheese. Top with lettuce– tightly pack the jar. Add a pinch of salt and pepper then apply mason jar lid. Refrigerate for up to 5 days.

(Full recipe here).

BBQ Chicken Salad:

Toss chicken in a bowl then toss with barbecue sauce. Mix all dressing ingredients together until smooth. Add ¼ cup of dressing to each jar. Top with carrot, onion, black beans, corn, bbq chicken, bell pepper, jalapeño, cheese, and cilantro. Add lettuce, pressing down to pack it in and fill the jar. Apply lid. Refrigerate for up to 5 days. (Full recipe here).

Greek Salad:

Add all dressing ingredients to a bowl then whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add cucumber, tomato, onion, olives, and feta. Top with mixed greens– tightly pack the jar. Add a pinch of salt and pepper and then apply mason jar lid. Refrigerate for up to 5 days. (Full recipe here).

Thai Salad:

Add all dressing ingredients to a bowl and whisk well to combine. Add water to thin the dressing a little, to a smooth, creamy consistency. Divide dressing among the mason jars. Add bell pepper, edamame, carrot, chicken or shrimp, green onion, cilantro, then coleslaw mix. Top with romaine to fill the jar, then a spoonful of peanuts. Apply lid and refrigerate salad for up to 5 days. (Full recipe here).

More Summer Salads:

• Chicken Caesar Pasta Salad
• Mixed Green Salad with Berries
• Bulgur Salad
• Orzo Salad
• Thai Quinoa Salad

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Tortellini Caprese Mason Jar Salad

The BEST Mason Jar Salad recipes that only take 15 minutes to prep and stay good for up to 5 days! I have a BBQ Chicken Salad, Thai Salad, Greek Salad, or Tortellini Caprese Salad, and a printable with all the recipes. Say hello to your favorite meal prep lunch!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 salad jars

Calories 571kcal

Author Lauren Allen

Equipment

• Wide Mouth Quart Size Mason Jars

Ingredients

Salad

• 10 oz cheese tortellini , refrigerated brand
• 2 cups cherry tomatoes , halved
• ½ red onion , diced
• 1 orange bell pepper , diced
• ½ English cucumber , chopped
• 5-6 cups mixed greens lettuce
• 1/2 cup feta cheese crumbles , or parmesan or mini mozzarella balls
• salt and pepper to taste

Vinaigrette

• 1/2 cup extra virgin olive oil
• 4 Tablespoons red wine vinegar
• 2 cloves garlic , minced
• 2 teaspoon dijon mustard
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 Tablespoon lemon juice
• 2 teaspoons honey

Add-In Ideas:

• garbanzo beans , white or black beans
• corn
• fresh basil leaves
• artichoke hearts

US Customary – Metric

Instructions

• Cook tortellini according to package instructions. Drain, rinse under cold water and set aside.
• Make Dressing: Add all dressing ingredients to a bowl then whisk well to combine. Taste and adjust seasonings, as desired.
• Assemble: Divide dressing among the mason jars. Add onion, cherry tomatoes, tortellini, cucumber, orange bell pepper, onion and cheese. Top with lettuce– tightly pack the jar. Add a pinch of salt and pepper and then apply mason jar lid. Refrigerate for up to 5 days.
• Serve: Invert mason jar salad into a bowl, and enjoy!

Notes

Don’t miss this printable for ALL FOUR of my Mason Jar Salad Recipes!

Nutrition

Calories: 571kcal | Carbohydrates: 45g | Protein: 16g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 44mg | Sodium: 857mg | Potassium: 487mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6543IU | Vitamin C: 62mg | Calcium: 246mg | Iron: 4mg

Our easy Chicken Caprese recipe has juicy chicken breasts baked in a simple balsamic reduction with melted mozzarella, fresh tomato, and basil. It’s healthy, flavorful, and made all in one pan.

Do you love one pot meals as much as I do? I recommend this Tuscan Chicken Pasta, Mongolian Beef, Cottage Pie, or Meatballs Arrabbiata!

How to make Chicken Caprese:

Sear Chicken and Make Sauce: Season chicken on both sides with oil, basil, oregano, salt, and pepper then sear in a hot pan with oil, until golden brown on each side. In a bowl, combine diced red onion, garlic, balsamic vinegar, and brown sugar. Pour mixture into the pan and simmer.

Bake: Return chicken to the pan and spoon sauce on top. Place pan in oven and bake until chicken is cooked through. Top each chicken breast with a slice of fresh mozzarella cheese. Broil until the cheese has melted completely.

Serve: Add a fresh sliced tomato and basil on top. I love to serve chicken caprese with a green salad and fresh artisan bread.

Storing and Freezing Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens, for lunch.

To Freeze: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then rewarm and add caprese toppings.

Recipe Variations:

• Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.
• Chicken Caprese Pasta: Double the balsamic sauce then serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.
• Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt and pepper and a small drizzle of balsamic sauce.

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Chicken Caprese

This easy Chicken Caprese recipe has juicy chicken breasts baked in a simple balsamic reduction with melted mozzarella, a slice of a fresh tomato, and chopped basil. It's healthy, flavorful, and made all in one pan!

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 360kcal

Author Lauren Allen

Cost 6

Ingredients

• 3-4 boneless skinless chicken breasts*
• 2 Tablespoons olive oil
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano leaves
• salt and pepper
• 1/3 cup red onion , diced
• 1/3 cup balsamic vinegar
• 2 Tablespoons light brown sugar
• 1 clove garlic
• 2 Roma tomatoes , sliced
• 8 ounces fresh mozzarella cheese , sliced
• fresh basil leaves , chiffonade cut

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Season chicken on both sides with 1 Tablespoon oil, basil, oregano, salt and pepper. 
• Brown chicken: Heat a large oven-proof skillet over medium-high heat. Once hot, add remaining oil, then chicken, and sear chicken quickly, flipping once, just until golden on both sides. Remove to plate.
• Glaze: Mix together the diced red onion, garlic, balsamic vinegar and brown sugar. Pour the mixture into the skillet and simmer, stirring, for 3 minutes.
• Bake: Return chicken to pan and spoon sauce over it. Place pan in oven and roast until the chicken is cooked through (165 degrees), about 10-20 minutes depending on how thick the breasts are. Remove from oven. 
• Turn oven to broil.
• Top each chicken with a slice of fresh mozzarella cheese. Broil just until the cheese has melted.
• Serve immediately, topped with fresh sliced tomatoes and fresh-cut basil and spoon the pan sauce over the top. 
• Make it a meal and serve chicken caprese with a green salad and fresh artisan bread.

Video

Notes

Chicken: If your chicken breasts are overly thick, you can butterfly them by cutting them in half, horizontally, to make two thinner chicken breast halves that will cook faster.

Storing Instructions: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens for lunch!

Freezing Instructions: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then re-warm and add caprese toppings.

Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.

Chicken Caprese Pasta: Double the balsamic sauce and serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.

Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt, pepper, and a small drizzle of balsamic sauce.

Nutrition

Calories: 360kcal | Carbohydrates: 13g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 149mg | Potassium: 502mg | Fiber: 1g | Sugar: 11g | Vitamin A: 540IU | Vitamin C: 10.6mg | Calcium: 237mg | Iron: 0.9mg

I originally shared this recipe May 2019. Updated August 2021 and April 2024.

These insanely flavorful Greek Burgers have seasoned turkey patties topped with feta aioli, grilled onions and arugula. The combination of flavors is absolutely delicious, and it’s a bonus that they’re healthy and protein-packed.

If you enjoy sandwiches and burgers, I highly recmomend our French Onion Burger, Sloppy Joes, and Cuban Sandwich.

How to make Greek Burgers:

Make Burger Patties: Combine meat, parsley, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt and pepper. Squish together with your hands (or lightly with a meat chopped) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.

Cook: Heat grill or cast iron pan over medium-high heat, and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate.

Prepare Toppings: Add onions to hot pan or grill and cook for 3-4 minutes, until slightly charred. Combine all the feta aioli ingredients in a bowl and stir until well combined.

Serve burgers on buns, topped with onion, arugula and feta aioli.

Make Ahead Instructions:

To Make Ahead: The feta aioli can be made a few days in advance then stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Store them covered well in the refrigerator.

More Greek Inspired Recipes:

• Gyros
• Hummus
• Pita Bread
• Beef Gyros
• Chicken Gyros

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Greek Turkey Burgers

These Greek Burgers are so flavorful made with seasoned turkey patties and feta aioli sauce, on a soft bun with red onions and arugula. They'll be the star of any BBQ.

Course Main Course

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 5

Calories 356kcal

Author Lauren Allen

Ingredients

Burger Patties:

• 1 lb ground turkey , or use ground beef or ground lamb
• ¼ cup chopped fresh parsley
• 6 fresh mint leaves , finely chopped
• 1 teaspoon dried basil
• 2 teaspoons dried oregano leaves
• 3 cloves garlic , minced
• 1/3 cup roasted red bell peppers , finely chopped
• 2/3 cup Panko breadcrumbs
• ¼ cup feta cheese crumbles
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Feta Aioli:

• ¼ cup feta cheese crumbles
• 1/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt , or sour cream
• 3 cloves garlic , minced
• 1-2 teaspoons harissa paste , optional
• salt and pepper , to taste

Burgers:

• ½ red onion , sliced into thick rings
• 5 hamburger buns , good quality
• 1 cup Baby arugula , or lettuce of choice

US Customary – Metric

Instructions

• Meat: In a large mixing bowl, combine the ground meat, parsley, mint, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt, and pepper. Squish together with your hands (or lightly with a meat chopper) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.
• Cook Patties: Heat grill over medium-high heat (or use a cast iron skillet, to cook on stovetop) and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate and cover to keep warm.
• Cook onions: Add onions to grill and cook for 3-4 minutes, until slightly charred.
• Feta Aioli: Combine all the ingredients in a bowl and stir until well combined.
• Assemble: Top burger buns with aioli, then greek burger patty, onion, arugula, and more sauce. Apply top bun, and enjoy.
• Serve with: Tomato Cucumber Salad , Burrata Salad, or Fries.

Video

Notes

Make Ahead Instructions: The feta aioli can be made a few days in advance and stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Just make sure to keep them covered well in the refrigerator.

 

Nutrition

Calories: 356kcal | Carbohydrates: 33g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 1207mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 11mg | Calcium: 209mg | Iron: 4mg

A breakfast plate of Gallo Pinto pinto and some eggs on the side takes me right back to Costa Rica. This dish is so beloved there, that it’s considered the country’s national dish, and I got help from locals to share this traditional Gallo Pinto recipe with all of you!

Cooking International recipes is a fun way to “travel” right from your home kitchen. Try my Chilaquiles, Spanish Paella, or Pad Thai.

Why I Love this Recipe:

• Transports me back to Costa Rica where I enjoyed this Galllo Pinto recipe daily. I knew immediately I wanted to make it regularly from home and I even chatted with TBFS followers from Costa Rica to make sure I did the recipe justice.
• Family Favorite: Gallo Pinto (meaning “spotted rooster”, in spanish, because of the speckled look of the rice) is made with basic ingredients that even the pickiest eaters will love: rice, beans, diced vegetables, and salsa lizano.
• Meal Prep: I like to make a big batch because it reheats well for a quick and easy breakfast or meal on busy days. We also love to make it into a burrito with leftover shredded meat, scrambled eggs, cheese and hot sauce folded into a tortilla.

Pura Vida!

Ingredients Needed:

• Vegetables: Red Bell Pepper, Onion, Celery, and Fresh Cilantro.
• Butter and Vegetable Oil
• Black Beans
• Cooked Rice: Leftover cold rice works best. Or cook rice and pour it onto a baking tray and refrigerate or freeze it until cool.
• Salsa Lizano: Purchase from Amazon, an International Foods Market, or try this homemade version.
• Seasonings: Garlic, Chicken Bouillon and Cumin.

How to make Gallo Pinto:

Sauté Vegetables: Heat pan and oil over medium heat. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.

Combine: Add salsa lizano, drained black beans, ¼ cup bean broth from the can, chicken bouillon and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.

Add Rice: Gently fold in rice. Cook on low for 10 minutes, only tossing occasionally using a spatula to scrap from the bottom of the pan and flip rice.

Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine. Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Make Ahead and Freezing Instructions:

To Make Ahead: Store gallo pinto the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

To Freeze: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

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Gallo Pinto

This Gallo Pinto recipe is a Costa Rican staple made with rice, beans, diced vegetables, and seasonings. Enjoy it for breakfast with eggs, or inside a burrito with your favorite meat.

Course Breakfast, Main Course, Side Dish

Cuisine central american, Costa Rica

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 237kcal

Author Lauren Allen

Cost 5

Ingredients

• 1 Tablespoon vegetable oil
• 1 Tablespoon butter
• 1 red bell pepper , finely diced
• 1 yellow onion , finely diced
• 2 ribs celery , finely diced
• 2 cloves garlic , minced
• 2 15 oz cans black beans , undrained
• 2 teaspoons chicken bouillon paste
• ½ teaspoon ground cumin
• 3 cups cold leftover cooked white rice
• 1/3 cup salsa lizano
• 1/4 cup finely chopped cilantro

For Serving (Optional):

• warm corn tortillas
• Eggs – scrambled or fried
• fried plantains

US Customary – Metric

Instructions

• Drain black beans, but reserve the bean broth from the can, and set aside.
• Sauté Veggies: Heat a skillet over medium high heat. Add oil. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.
• Add salsa lizano, black beans, ¼ cup bean broth from the can, chicken bouillon, and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.
• Add rice and gently fold in to combine. Cook on low for 10 minutes, tossing occasionally by scrapping up from the bottom of the pan and gently flipping it. Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine.
• Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Video

Notes

Make Ahead Instructions: Store in the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

Freezing Instructions: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 284mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 42mg | Calcium: 37mg | Iron: 1mg

I originally shared this recipe May 2022. Updated April 2024.

These easy Air Fryer Meatballs are perfectly crisp on the outside, juicy on the inside, and only take a few minutes to make. Whip together a big batch and keep them in the freezer for a quick weeknight meal.

Want to try more air fryer recipes? Try my Air Fryer Chicken Wings, Air Fryer Sweet Potato Fries, or Air Fryer Chicken Nuggets.

Why I love this recipe:

Best way to cook meatballs: they cook quickly and have the perfect texture.

Meal Prep: The meatballs are freezer friendly and can reheat from frozen in the air fryer. Great for meal prep lunch buddah bowls, or to quickly throw together Swedish Meatballs or Green Curry Meatballs.

How to cook Raw Meatballs in Air Fryer:

Mix Ingredients: Add all meatball ingredients EXCEPT the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don’t over mix).

Form Meatballs: Scoop meat mixture into 15 meatballs, about the size of golf balls, then gently sprinkle them all around with flour.

Air Fry: Preheat air fryer if needed then spray basket with cooking spray and add meatballs in one layer leaving a little space between each. Air fry for 9-11 minutes or until cooked through. Rest for 5 minutes before serving.

Serve or Store leftover homemade air fryer meatballs in the fridge for up to 5 days.

Serve Air Fryer Meatballs with:

• Swedish Meatballs
• Meatball Subs
• Spaghetti sauce and pasta.
• Pink Sauce Pasta
• Mashed Potatoes
• Roasted Veggies

Make Ahead and Freezing Instructions:

To Make Ahead: These homemade air fryer meatballs can be made and shaped one day ahead of time (depending on the freshness of the meat). Keep in an airtight container in the fridge then cook when you’re ready.

To Freeze: for uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Reheat in the air fryer.

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Air Fryer Meatballs

These easy Air Fryer Meatballs are perfectly crisp on the outside, tender on the inside, and only take a few minutes to make.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 242kcal

Author Lauren Allen

Cost 4

Equipment

• Air fryer

Ingredients

• 1/2 cup crushed saltine crackers
• 1/4 cup low-sodium beef broth
• 2 Tablespoons dried parsley flakes
• 1 large egg , lightly beaten
• 2 teaspoons dried oregano leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1 pound lean ground beef or ground turkey
• 3/4 cup all-purpose flour , for dredging

US Customary – Metric

Instructions

• Mix Meatball Ingredients: In a large bowl combine all ingredients except for the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don’t over mix).
• Form 15 meatballs about the size of golf balls, and gently sprinkle them all around with flour. Preheat air fryer to 400.
• Air Fry: Spray the basket with cooking spray, add meatballs in one layer leaving a little space between each. Air fry for 9-11 minutes or until cooked through. Rest for 5 minutes before serving.
• Store leftover meatballs in the fridge for up to 5 days.

Video

Notes

Serving Size: 3 meatballs

Make Ahead Instructions: raw meatballs can be made one day ahead of time (depending on the freshness of the meat), stored in an airtight container in the fridge.

Freezing Instructions: for uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Thaw overnight in the fridge, then cook or reheat in the air fryer.

Nutrition

Calories: 242kcal | Carbohydrates: 21g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 399mg | Potassium: 428mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 4mg

I originally shared this recipe January 2022. Updated March 2024.