Air fryer lemon turkey meatballs

Instructions

• 1.

  Mix the milk and breadcrumbs and leave for 5 minutes, included in the preparation time.
  Mince the turkey in a mincer, then finely chop the garlic and parsley.
  Keep the meat chilled until needed.
  

• 2.

  Combine the turkey, soaked breadcrumbs, garlic, parsley and salt without overworking.
  Shape into 12 meatballs about 36 g each and 3.5 cm across.
  Brush with the 5 g oil.
  Wash hands, boards and utensils that touched raw meat.
  

• 3.

  Preheat the empty basket for 3 minutes at 180 °C according to the manual.
  Arrange the meatballs in a spaced single layer in a basket at least 20 × 20 cm.
  Air fry at 180 °C for 10–14 minutes per batch, turning after 6 minutes.
  

• 4.

  From 10 minutes, check the centre of several meatballs with a clean thermometer: they must reach at least 74 °C.
  If needed, cook in 2-minute increments and check again; colour alone is not a reliable check.
  

• 5.

  Using clean utensils, mix the yogurt and lemon juice.
  Serve four meatballs per person with a third of the sauce.
  Any additional side dishes are not included in the nutrition estimate.