I cooked meatballs in 4 different appliances, and I won’t use my air fryer again
June 22, 20240
I thought the air-fried meatballs could’ve had a better texture.
Steven John
The resulting meatballs had a pleasantly browned exterior. But the interiors were a bit too dried out for my liking.
I don’t think I’ll make meatballs in the air fryer again. But if I did, I’d coat them in olive oil first and maybe shave a minute off the cooking time.
The stovetop meatballs had a bit of a leg up because they simmered in sauce.
Simmering the meatballs in the sauce adds so much flavor.
Steven John
Before this experiment, I would’ve said the stovetop is the best way to cook meatballs.
These were so flavorful that I’m still tempted to say that. But I’m now realizing that the texture could be better.
I knew cooking meatballs in the oven would take the longest.
The oven meatballs had the best texture, hands down.
Steven John
The meatballs glistened, clearly still moist, but they were also slightly browned and crispy. Inside, they were moist and flavorful.
In other words, the texture was perfect.
I ate several oven-baked meatballs right off the baking sheet, but I saved a few to coat in marinara sauce for dinner.
The oven may have been the slowest method, but the results were well worth the patience.
