I cooked meatballs in 4 different appliances, and I won’t use my air fryer again
June 22, 20240
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.
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 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.