Using a cookie scoop or spoon, form the mixture into meatballs. You can make the meatballs whatever size you want, however I recommend about 1-2 tablespoons of mixture for each meatball.
To freeze the meatballs, place a piece of parchment paper on a cookie sheet.
Place the meatballs on the sheet.
Cover the meatballs and place the cookie sheet in the freezer to freeze the meatballs.
Once frozen, remove the meatballs from the freezer and store them in a Ziploc bag or container.
Mix all the ingredients together on the stovetop over low/medium heat until the sugar is dissolved.
Let the glaze cool and then place the glaze in a container in the freezer. It will freeze soft and be scoopable for later.
Because this glaze is easy to make, I recommend making it the day that you cook the meatballs. You can whip it up while the meatballs cook in the air fryer.
Air Fryer Instructions
Once you are ready to cook your frozen meatballs in the air fryer, remove the meatballs from the freezer and preheat the air fryer at 400°F/204°C for 5 minutes.
Spray the air fryer basket with avocado oil then layer the meatballs inside.
Cook for 15 minutes at 350°F/177°C.
At the halfway point, stir the meatballs.
During the last 2 minutes, spoon some of the glaze over the meatballs. You will want to save some of the glaze for serving your meatballs
Once the meatballs register an internal temperature of 165°F/74°C, they are ready! Serve on top of pasta tossed in olive oil and parmesan cheese. Garnish with fresh parsley.
Place the frozen meatballs in a baking dish.
Bake at 350°F/177°C for 1 hour.
Spoon the glaze over the meatballs halfway through cooking.
*If you don’t have liquid smoke, you can substitute it with ½ teaspoon of Worcestershire sauce and 1 teaspoon of malt vinegar.
Can also be served on top of rice or potatoes
If you want to add more flavor to your meatballs, add ½ teaspoon of Tony’s spice to the meatball mixture.