Per serving: Calories: 393; Total Fat: 17g; Saturated Fat: 8g; Cholesterol: 166mg; Sodium: 499mg; Carbohydrates: 10g; Fiber: 0g; Protein: 50g
Meatballs in Spicy Tomato Sauce
PREP TIME: 10 MINUTES / COOK TIME: 11 TO 15 MINUTES / SERVES 4
400°F BAKE
FAMILY FAVORITE
Meatballs may become your air fryer go-to: You can make moist meatballs with a slightly crisp crust with much less effort than you’d expend making them on the stovetop. To avoid smoke, use ground beef that is at least 95 percent lean.
3 green onions, minced
1 garlic clove, minced
1 egg yolk
¼ cup saltine cracker crumbs
Pinch salt
Freshly ground black pepper
1 pound 95 percent lean ground beef
Olive oil for misting
1¼ cups pasta sauce (from a 16-ounce jar)
2 tablespoons Dijon mustard
1. In a large bowl, combine the green onions, garlic, egg yolk, cracker crumbs, salt, and pepper, and mix well.
2. Add the ground beef and mix gently but thoroughly with your hands until combined. Form into 1½-inch meatballs.
3. Mist the meatballs with olive oil and put into the basket of the air fryer.
4. Bake for 8 to 11 minutes or until the meatballs are 165°F.
5. Remove the meatballs from the basket and place in a 6-inch metal bowl. Top with the pasta sauce and Dijon mustard and mix gently.
6. Bake for 3 to 4 minutes or until the sauce is hot.
Substitution tip: You can make these meatballs with lean ground pork, or ground chicken or turkey, or a combination of any of those meats. Just make sure you cook them until they register an internal temperature of 165°F for food safety reasons.
Per serving: Calories: 360; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 154mg; Sodium: 875mg; Carbohydrates: 24g; Fiber: 3g; Protein: 39g
Mexican Pizza
PREP TIME: 10 MINUTES / COOK TIME: 7 TO 9 MINUTES / SERVES 4
370°F BAKE
FAMILY FAVORITE
You may be surprised to learn that pizza bakes beautifully—and quickly—in the air fryer! The crust crisps up, the cheese melts to perfection, and the toppings get hot and remain firm, not soggy. This recipe provides a spicy twist to a classic pie.
¾ cup refried beans (from a 16-ounce can)
½ cup salsa
10 frozen precooked beef meatballs, thawed and sliced
1 jalapeño pepper, sliced
4 whole-wheat pita breads
1 cup shredded pepper Jack cheese
½ cup shredded Colby cheese
⅓ cup sour cream
1. In a medium bowl, combine the refried beans, salsa, meatballs, and jalapeño pepper.
2. Preheat the air fryer for 3 to 4 minutes or until hot.
3. Top the pitas with the refried bean mixture and sprinkle with the cheeses.
4. Bake for 7 to 9 minutes or until the pizza is crisp and the cheese is melted and starts to brown.
5. Top each pizza with a dollop of sour cream and serve warm.
Substitution tip: If you like, add cooked pork sausage to this recipe. Or add other vegetables, such as mushrooms, chopped onion, or chopped tomatoes to the refried bean mixture.
Per serving: Calories: 510; Total Fat: 24g; Saturated Fat: 12g; Cholesterol: 64mg; Sodium: 1,196mg; Carbohydrates: 50g; Fiber: 9g; Protein: 31g
Tex-Mex Steak
PREP TIME: 25 MINUTES / COOK TIME: 20 MINUTES / SERVES 4
390°F GRILL
GLUTEN-FREE
Who needs a grill when you have an air fryer? This recipe takes longer than 30 minutes from start to finish, but it’s worth the wait. It features the classic spicy flavors of Mexican dishes; the steak gets its kick from chipotle peppers and red pepper flakes.
1 pound skirt steak
1 chipotle pepper in adobo sauce, minced (La Costena or another gluten-free brand)
2 tablespoons adobo sauce (La Costena or another gluten-free brand)
½ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon crushed red pepper flakes
1. Cut the steak into four pieces and place them on a plate.
2. In a small bowl, combine the minced chipotle pepper, adobo sauce, salt, pepper, and crushed red pepper flakes. Spread over the steaks on both sides.
3. Let the steaks stand at room temperature for at least 20 minutes, or refrigerate up to 12 hours.
4. Grill the steaks, two at a time, in the air fryer basket for 10 minutes until the steaks register an internal temperature of at least 145°F. Repeat with remaining steaks while the first ones rest, covered with foil.
5. Add the just-cooked steaks to the ones that have been resting and let rest for another 5 minutes. Slice thinly across the grain to serve.
Ingredient tip: Chipotles in adobo are jalapeño peppers that are cooked and jarred in a spicy red sauce. Many adobo sauces contain gluten, so read the labels carefully or opt for gluten-free La Costena brand.
Per serving: Calories: 244; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 67mg; Sodium: 617mg; Carbohydrates: 3g; Fiber: 0g; Protein: 30g
Chicken-Fried Steak
PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES / SERVES 4
350°F FRY
FAMILY FAVORITE
“Chicken-fried” steak doesn’t contain any chicken! It’s simply a method for cooking steak that is similar to fried chicken. The steak is coated in a batter and deep-fried until crisp on the outside and juicy on the inside. For the air fryer, a batter alone wouldn’t create the desired crust, so here you add bread crumbs to the mix.
4 (6-ounce) beef cube steaks
½ cup buttermilk
1 cup flour
2 teaspoons paprika
1 teaspoon garlic salt
1 egg
1 cup soft bread crumbs
2 tablespoons olive oil
1. Place the cube steaks on a plate or cutting board and gently pound until they are slightly thinner. Set aside.
2. In a shallow bowl, combine the buttermilk, flour, paprika, garlic salt, and egg until just combined.
3. On a plate, combine the bread crumbs and olive oil and mix well.
4. Dip the steaks into the buttermilk batter to coat, and let sit on a plate for 5 minutes.
5. Dredge the steaks in the bread crumbs. Pat the crumbs onto both sides to coat the steaks thoroughly.
6. Air-fry the steaks for 12 to 16 minutes or until the meat reaches 160°F on a meat thermometer and the coating is brown and crisp. You can serve this with heated beef gravy.
Did You Know? Cube steaks have been “mechanically tenderized” and have to be cooked to well done. The meat has been pierced with needles or blades to cut up the fibers in the meat so it will be tender when cooked. This also means that bacteria on the surface of the meat have been pushed through to the inside. For safety reasons, cook this type of steak to 160°F.
Per serving: Calories: 630; Total Fat: 21g; Saturated Fat: 6g; Cholesterol: 194mg; Sodium: 358mg; Carbohydrates: 46g; Fiber: 3g; Protein: 61g
Tender Country Ribs
PREP TIME: 5 MINUTES / COOK TIME: 20 TO 25 MINUTES / SERVES 4
400°F ROAST
FAMILY FAVORITE, GLUTEN-FREE
Country-style pork ribs are much meatier than spareribs. You can buy them with or without the bone. For this recipe, opt for boneless ribs. When cooked in the air fryer, you get the depth of flavor of traditional ribs in a fraction of the time.
12 country-style pork ribs, trimmed of excess fat
2 tablespoons cornstarch
2 tablespoons olive oil
1 teaspoon dry mustard
½ teaspoon thyme
½ teaspoon garlic powder
1 teaspoon dried marjoram
Pinch salt
Freshly ground black pepper
1. Place the ribs on a clean work surface.
2. In a small bowl, combine the cornstarch, olive oil, musta
rd, thyme, garlic powder, marjoram, salt, and pepper, and rub into the ribs.
3. Place the ribs in the air fryer basket and roast for 10 minutes.
4. Carefully turn the ribs using tongs and roast for 10 to 15 minutes or until the ribs are crisp and register an internal temperature of at least 150°F.
Air Fryer tip: When you turn the ribs, you may want to remove excess grease from the air fryer pan that sits below the basket. Put the pan and basket on a heatproof surface and carefully push the button to release the basket. Drain the fat from the pan and put the basket back on it. Reattach and continue cooking.
Per serving: Calories: 578; Total Fat: 44g; Saturated Fat: 14g; Cholesterol: 1153mg; Sodium: 155mg; Carbohydrates: 4g; Fiber: 0g; Protein: 40g
Bacon Garlic Pizza
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES / SERVES 4
370°F BAKE
FAMILY FAVORITE
Frozen dinner rolls make great crusts for individual pizzas. This dough is stiffer than most pizza dough in a tube and forms a crispier crust. Shaping the pizza into an oval means you can bake two at a time, which gets dinner on the table more quickly.
Flour, for dusting
Nonstick baking spray with flour
4 frozen large whole-wheat dinner rolls, thawed
5 cloves garlic, minced
¾ cup pizza sauce
½ teaspoon dried oregano
½ teaspoon garlic salt
8 slices precooked bacon, cut into 1-inch pieces
1¼ cups shredded Cheddar cheese
1. On a lightly floured surface, press out each dinner roll to a 5-by-3-inch oval.
2. Spray four 6-by-4-inch pieces of heavy duty foil with nonstick spray and place one crust on each piece.
3. Bake, two at a time, for 2 minutes or until the crusts are set, but not browned.
4. Meanwhile, in a small bowl, combine the garlic, pizza sauce, oregano, and garlic salt. When the pizza crusts are set, spread each with some of the sauce. Top with the bacon pieces and Cheddar cheese.
5. Bake, two at a time, for another 8 minutes or until the crust is browned and the cheese is melted and starting to brown.
Substitution tip: You can use this recipe as a basis for just about any pizza you’d like. Use pepperoni instead of the bacon. Use Swiss or mozzarella cheese in place of the Cheddar. And add any vegetable, such as sliced mushrooms or chopped green onions, that you like.
Per serving: Calories: 739; Total Fat: 42g; Saturated Fat: 19g; Cholesterol: 102mg; Sodium: 1,685mg; Carbohydrates: 53g; Fiber: 3g; Protein: 37g
Sweet-and-Sour Polish Sausage
PREP TIME: 10 MINUTES / COOK TIME: 10 TO 15 MINUTES / SERVES 4
350°F ROAST
FAMILY FAVORITE
Polish sausage cooks very well in the air fryer. The skin gets crisp and the inside stays moist and juicy, even when it is cut into pieces before cooking. When cooked in a sweet-and-sour sauce with some vegetables, this sausage becomes a hearty dinner dish. Enjoy over rice.
¾ pound Polish sausage
1 red bell pepper, cut into 1-inch strips
½ cup minced onion
3 tablespoons brown sugar
⅓ cup ketchup
2 tablespoons mustard
2 tablespoons apple cider vinegar
½ cup chicken broth
1. Cut the sausage into 1½-inch pieces and put into a 6-inch metal bowl. Add the pepper and minced onion.
2. In a small bowl, combine the brown sugar, ketchup, mustard, apple cider vinegar, and chicken broth, and mix well. Pour into the bowl.
3. Roast for 10 to 15 minutes or until the sausage is hot, the vegetables tender, and the sauce bubbling and slightly thickened.
Did You Know? Polish sausage is almost always fully cooked when it is sold; read the label carefully to make sure you buy a fully cooked type for this recipe. Uncooked sausages are too fatty and release too much grease to cook in this appliance.
Per serving: Calories: 381; Total Fat: 26g; Saturated Fat: 8g; Cholesterol: 71mg; Sodium: 957mg; Carbohydrates: 17g; Fiber: 2g; Protein: 19g
Lemon Pork Tenderloin
PREP TIME: 5 MINUTES / COOK TIME: 10 MINUTES / SERVES 4
400°F ROAST
FAST, FAMILY FAVORITE, GLUTEN-FREE
Because it comes from a part on the animal near the rib cage that is rarely used, pork tenderloin is one of the most tender cuts of meat. It absorbs flavors readily and cooks quickly, which lets you put dinner on the table in mere minutes.
1 (1-pound) pork tender-loin, cut into ½-inch slices
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon honey
½ teaspoon grated lemon zest
½ teaspoon dried marjoram
Pinch salt
Freshly ground black pepper
1. Put the pork tenderloin slices in a medium bowl.
2. In a small bowl, combine the olive oil, lemon juice, honey, lemon zest, marjoram, salt, and pepper. Mix together.
3. Pour this marinade over the tenderloin slices and massage gently with your hand to work it into the pork.
4. Place the pork in the air fryer basket and roast for 10 minutes or until the pork registers at least 145°F using a meat thermometer.
Ingredient tip: You can often buy pre-marinated pork tenderloin in the supermarket, which makes this meat even faster to prepare. Just slice the pork and cook and you could eat in 10 minutes!
Per serving: Calories: 209; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 83mg; Sodium: 104mg; Carbohydrates: 5g; Fiber: 0g; Protein: 30g
Crispy Mustard Pork Tenderloin
PREP TIME: 10 MINUTES / COOK TIME: 14 MINUTES / SERVES 4
390°F FRY
FAMILY FAVORITE
Pork tenderloin is the most tender cut of the pig. When coated with mustard and minced garlic, then bread crumbs, this meat crisps up on the outside and remains juicy on the inside. Serve with roasted potatoes and a fruit salad for a satisfying dinner.
1 pound pork tenderloin, cut into 1-inch slices
Pinch salt
Freshly ground black pepper
2 tablespoons Dijon mustard
1 clove garlic, minced
½ teaspoon dried basil
1 cup soft bread crumbs
2 tablespoons olive oil
1. Slightly pound the pork slices until they are about ¾-inch thick. Sprinkle with salt and pepper on both sides.
2. Coat the pork with the Dijon mustard and sprinkle with the garlic and basil.
3. On a plate, combine the bread crumbs and olive oil and mix well. Coat the pork slices with the bread crumb mixture, patting so the crumbs adhere.
4. Place the pork in the air fryer basket, leaving a little space between each piece. Air-fry for 12 to 14 minutes or until the pork reaches at least 145°F on a meat thermometer and the coating is crisp and brown. Serve immediately.
Ingredient tip: When you buy pork tenderloin at the grocery store, be sure to read the label. This cut is often sold marinated, and you don’t want the flavors in the marinade to clash with the flavors in this recipe. For this recipe, look for plain tenderloin that is not marinated.
Per serving: Calories: 335; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 83mg; Sodium: 390mg; Carbohydrates: 20g; Fiber: 2g; Protein: 34g
8
VEGETABLES AND SIDES
Herbed Vegetable Mélange
Steamed Green Veggie Trio
Garlic and Sesame Carrots
Roasted Bell Peppers with Garlic
Roasted Brussels Sprouts
Savory Roasted Sweet Potatoes
Crispy Parmesan French Fries
Scalloped Potatoes
Roasted Potato Salad
Creamy Corn Casserole
Herbed Vegetable Mélange
PREP TIME: 10 MINUTES / COOK TIME: 14 TO 18 MINUTES / SERVES 4
350°F ROAST
VEGAN, GLUTEN-FREE
Roasted vegetables complement almost any meal, whether y
ou’re serving a grilled steak, roasted chicken, or hamburgers. Choose tender veggies for this recipe; that way, they will cook at the same rate.
1 red bell pepper, sliced
1 (8-ounce) package sliced mushrooms
1 yellow summer squash, sliced
3 cloves garlic, sliced
1 tablespoon olive oil
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried tarragon
1. Place the pepper, mushrooms, squash, and garlic in a medium bowl and drizzle with the olive oil. Toss, add the thyme, basil, and tarragon, and toss again.
2. Place the vegetables in the air fryer basket. Roast for 14 to 18 minutes or until the vegetables are tender.
Air Fryer tip: When you add dried herbs to an air fryer recipe, whether you’re making roasted vegetables or chicken, they must stick to the food or they will just blow around the air fryer and may burn. Always coat veggies or meat with a little oil before you add herbs, then they will stay on the food and flavor it.
Per serving: Calories: 63; Total Fat: 4g; Saturated Fat: <1g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrates: 6g; Fiber: 2g; Protein: 3g
Steamed Green Veggie Trio
PREP TIME: 6 MINUTES / COOK TIME: 9 MINUTES / SERVES 4
330°F STEAM
FAST, VEGAN, GLUTEN-FREE
This combination of vegetables is delicious and classic, and can be made any time of the year. Fresh broccoli and green beans are available year-round, and peas are always stocked in the frozen section of the supermarket. Serve alongside a steak or roasted chicken for a bright side dish.
[2016] The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast With Your Air Fryer Page 9