Air Fryer Turkey Meatballs with Sweet Potato
Juicy Italian turkey meatballs air-fried in 12 minutes with roasted sweet potato. High protein, low hassle — a meal prep staple.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers for up to 5 days in the fridge. Uncooked meatballs freeze well for up to 3 months.
- Batching: Don't overmix the meatball mixture — it makes them tough.
- Reheat: Microwave for 2 minutes. For best texture, reheat meatballs in air fryer at 350°F for 4 minutes.
EXECUTION STEPS
THE MACRO PREP
In a large bowl, combine ground turkey, almond flour, egg, garlic, Italian seasoning, onion powder, salt, and red pepper flakes. Mix until just combined.
HIGH HEAT SEAR
Roll into 20 meatballs (about 1.5 inches each).
THE MACRO PREP
Preheat air fryer to 380°F. Spray basket with cooking spray.
HIGH HEAT SEAR
Cook meatballs in batches (don't crowd) for 10-12 minutes, shaking basket halfway through, until internal temp reaches 165°F.
STEP 5
While meatballs cook, toss sweet potato cubes with olive oil and microwave for 5-6 minutes until tender, or roast at 400°F for 20 minutes.
STEP 6
Steam broccoli until bright green and tender-crisp (3-4 minutes).
STEP 7
Divide into 5 containers: 4 meatballs, sweet potato, and broccoli per serving. Add marinara on the side if desired.