Juicy Polish-Style Stuffed Meatballs - Air Fryer Recipe
Juicy Polish-style stuffed meatballs made with turkey or pork, filled with melty cheese, tangy pickle, and sun-dried tomatoes, then simmered in a classic tomato sauce. Cooked in the air fryer for a lighter, less oily twist on traditional comfort food. Ready in about 30 minutes and perfect served over creamy mashed potatoes.
Ingredients
For the Meatballs
- 500 g ground turkey ground pork works too
- 1 small onion finely chopped and sautéed
- 1 garlic clove minced
- 1 egg
- 1 teaspoon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning or marjoram for traditional flavor
- 3 tablespoons breadcrumbs
For the Filling
- Cheese sticks I used mozzarella or thick slices
- Pickle spears cut to size
- Sun-dried tomatoes chopped
For the Tomato Sauce
- 1 onion finely diced
- 1½ tablespoons flour
- 2 cups broth chicken, beef, or vegetable
- 2 –3 tablespoons tomato paste
- 2 bay leaves
- 3 allspice berries
- Salt and pepper to taste
- Fresh parsley
Instructions
Prepare the Meat Mixture
- In a large bowl, combine ground turkey, sautéed onion, garlic, egg, mustard, salt, pepper, Italian seasoning, and breadcrumbs. Mix gently until combined. Do not overmix.
Stuff the Meatballs
- Take a portion of meat and flatten it in your palm. Place a piece of cheese, a slice of pickle, and a small amount of sun-dried tomatoes in the center. Carefully fold the meat around the filling and seal completely. Shape i
Air Fry the meatballs
- Preheat air fryer to 350°F (175°C). Cook meatballs for 15 minutes. No flipping needed if your air fryer circulates well. They should be golden and cooked through.
Make the Sauce
- In a pan, sauté diced onion in a bit of oil until soft. Add flour and stir for about 1 minute. Slowly whisk in broth to avoid lumps. Add tomato paste, bay leaves, allspice, salt, and pepper. Simmer gently until slightly thickened.
Add the Meatballs to the Sauce
- Transfer the air-fried meatballs into the warm tomato sauce. Reduce the heat to low and gently simmer for about 10 -15 minutes. Cover with a lid and spoon the sauce over the meatballs occasionally to keep them fully coated. This prevents them from drying out and keeps them tender and juicy. The sauce should simmer softly, not boil aggressively. Garnish with fresh Parsley and serve.
Notes
These stuffed meatballs are easy to customize. Add red bell pepper, smoked bacon, or swap cheeses. Mozzarella gives extra stretch. Keep the pickle for that classic tangy balance. Seal the meat tightly around the filling and don’t skip simmering in the sauce to keep them juicy. If using turkey, avoid overcooking. For extra richness, add a splash of cream to the sauce.
Calories: Approximately 410 kcal per serving (based on 4 servings).
Note: Nutrition values are estimates and may vary depending on ingredients used, especially meat fat percentage and cheese type.