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A white baking dish filled with Air Fryer Meatball Casserole, savory meatballs baked under melted cheese and tomato sauce, garnished with chopped parsley. Plates and utensils are visible in the background.

Air Fryer Meatball Casserole

Mandy Applegate
Air Fryer Meatball Casserole is my go-to when I want a hearty, crowd-pleasing dinner that comes together without spending all evening in the kitchen. Juicy homemade meatballs, saucy penne pasta, and a thick blanket of melted mozzarella and Parmesan all layered together and finished golden and bubbly straight from the air fryer. The air fryer gets the cheese perfectly golden on top without drying out the pasta underneath. The kind of dinner that feels just as good on a weeknight as it does when you're serving guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Air Fryer, Casserole, Main Course
Cuisine American
Servings 6
Calories 423 kcal

Equipment

Ingredients
 
 

Meatballs:

  • 1 pound ground beef or half beef, half pork
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Casserole:

  • 3 cups marinara sauce
  • 2 cups cooked penne pasta
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley for garnish

Instructions
 

  • In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix gently until just combined.
    1 pound ground beef, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 1 egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, Salt and pepper
  • Shape into golf ball–sized meatballs and place on a 9x13 baking dish that fits in your air fryer.
  • Place the baking dish in the air fryer basket. Air fry at 375°F for 10–12 minutes, shaking halfway through, until browned and cooked through.
  • Lightly grease the baking dish. Add a layer of marinara sauce, followed by the cooked pasta with sauce, meatballs, remaining sauce, and cheeses.
    3 cups marinara sauce, 2 cups cooked penne pasta, 1½ cups shredded mozzarella cheese, ½ cup grated Parmesan cheese
  • Cover loosely with foil and air fry at 350°F for 10 minutes. Remove the foil and cook for another 5 minutes, until the cheese is melted and bubbly.
  • Let rest for 5 minutes before serving. Garnish with fresh parsley.
    Fresh parsley

Notes

Here are a few tips I've picked up from making Air Fryer Meatball Casserole that make a real difference in the final result.
  • Don't overmix the meat: Mix the meatball ingredients just until combined so the meatballs stay tender and don't turn dense or tough after cooking.
  • Keep the meatballs uniform: Roll them to the same size so they all finish cooking at the same time during the air-fry step.
  • Shake halfway through: When air frying the meatballs at 375°F, shake the dish or turn the meatballs at the halfway mark to get even browning on all sides.
  • Grease the dish before layering: Lightly grease the baking dish before adding the marinara layer to prevent the pasta and sauce from sticking and make cleanup much easier.
  • Loosely cover with foil: When you cover the casserole for the first 10 minutes at 350°F, keep the foil loose so steam can escape and the cheese doesn't stick to it.
  • Flash-freeze for meal prep: If you're freezing individual portions, let the casserole cool completely, then freeze the servings on a parchment-lined sheet for 1 hour before transferring to containers so they don't clump together.

Nutrition

Calories: 423kcalCarbohydrates: 25gProtein: 29gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 1102mgPotassium: 685mgFiber: 3gSugar: 5gVitamin A: 873IUVitamin C: 9mgCalcium: 310mgIron: 4mg
Keyword Air Fryer Meatball Casserole
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