Ingredients
Scale
- 1 lb. (450 g) mozzarella balls (fresh ones work best for melting)
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon (1 g) Italian seasoning
- 1/4 teaspoon (1 g) pepper
- Olive oil spray
- For the breading:
- 2 (60 g) whole eggs, beaten
- 3/4 cup (95 g) flour
- 3/4 cup (75 g) breadcrumbs
- Salt and pepper, to taste
Instructions
- Grab a large bowl and whisk the 2 tablespoons olive oil with the 1/2 teaspoon Italian seasoning and 1/4 teaspoon pepper until combined. Drop in the 1 lb. mozzarella balls and toss them around gently to cover everything evenly. This coating adds flavor and helps with the next steps.
- Set up a shallow bowl with the 3/4 cup breadcrumbs. Sprinkle in salt and pepper to your liking. I add a little extra for that savory kick.
- In another bowl, crack and beat the 2 eggs until they’re well mixed and no streaks remain.
- Pick up a mozzarella ball and lightly coat it in the 3/4 cup flour, shaking off the loose bits. Then dip it into the egg, letting the excess run off, and finish by rolling it in the breadcrumbs. Press the crumbs on to make a solid layer. Do this for all the balls; it takes a few minutes but goes quick once you’re in rhythm.
- Turn on your air fryer and let it preheat to 380°F (190°C). This step makes sure the heat hits them right away for better texture.
- Arrange the breaded balls in the air fryer basket. Keep some space between them, no piling up, so the air flows freely and they cook uniformly. Give each one a spritz of olive oil spray.
- Set the timer for 15-20 minutes and air fry until the outside turns golden brown. Pause midway to shake the basket and rotate the balls for even cooking. Check them at 15 minutes to avoid overdoing it.
- Pull them out carefully and serve them hot. That first pull of cheese is always the highlight.
Notes
- Chill the breaded balls in the fridge for 15 minutes before air frying to keep the cheese from escaping.
- If the balls are big, halve them for quicker, more even cooking.
- Panko breadcrumbs give more crunch than regular ones, try it if you have some.
- Taste the breadcrumb mix before using; adjust salt if your cheese is already salty.
- Line the basket with foil or parchment cut to fit, to make cleanup simpler.
- For a spicy version, add red pepper flakes to the oil mixture.
- These freeze well unbaked; thaw in the fridge then air fry as usual.
- Use room-temperature eggs for smoother beating and better adhesion.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 mozzarella ball
- Calories: 80 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 15 mg