Bacon – Wrapped Meatballs Stuffed with Mushrooms and Cheese – Air Fryer
Large meatballs stuffed with mushrooms and cheese, wrapped in bacon and cooked in the air fryer. An easy recipe with a wow result.
Bacon-Wrapped Meatballs Stuffed with Mushrooms and Cheese (Air Fryer)
Course: MainCuisine: InternationalDifficulty: Medium4
servings30
minutes20
minutes510
kcal50
minutesWhoever thinks an air fryer is only good for fries and chicken wings clearly hasn’t tested it enough. The reality is much more exciting: endless possibilities and incredibly flavorful dishes that look restaurant-worthy, yet are easy to make at home.
Today’s recipe is the perfect proof. Large, tender meatballs stuffed with a creamy combination of mushrooms, spinach, and cheese, then wrapped in crispy bacon and cooked in the air fryer. A well-balanced dish, thoughtfully put together, with textures and flavors that complement each other beautifully—ideal both for a special meal and for those moments when you want to cook something different without too much effort.
For this recipe, I used the Heinner air fryer, which I recently received as part of a collaboration.
These are the kind of meatballs that impress at first sight and win you over with the very first bite, while the preparation process is much simpler than it might seem.
Let’s make them together, step by step.
Ingredients (4–5 large meatballs)
- For the meatballs
350 g ground chicken thigh
1 egg
30 g breadcrumbs
Salt, smoked sweet paprika, garlic powder, and black pepper, to taste
- For the filling
150 g mushrooms, finely chopped
60 g cheese (cream cheese / brie / light gorgonzola)
1–2 garlic cloves, finely chopped
1 green onion, finely chopped
Fresh parsley (optional)
Preparation method
- Pro tip:
Leaving the filling uncooked helps keep the inside juicy and cohesive, allowing the mushrooms to release their flavor directly into the meatballs as they cook.
- To begin, prepare the meatball mixture. Add the ground chicken, egg, breadcrumbs, and seasonings to a bowl and gently mix until just combined. Avoid overmixing, as this helps keep the meatballs tender after cooking.
Tip: Use boneless, skinless chicken thighs for juicy meatballs—chicken breast tends to be much drier. - In a separate bowl, prepare the filling. Combine the chopped mushrooms with the cheese, finely chopped garlic, green onion, and a little parsley, if desired. Mix gently until smooth and creamy, then set aside so it’s ready for stuffing the meatballs.
- On your work surface, lay the bacon strips in an X shape; for a smokier flavor, you can double them up. With slightly wet hands, shape large meatballs and gently press a small indentation in the center of each. Fill with the mushroom and cheese mixture, carefully sealing so the filling stays completely enclosed. Then wrap the meatballs with the bacon, tucking the ends underneath.
- For the best results, chill the meatballs in the fridge for 20–30 minutes—or, if you’re short on time, 10–12 minutes in the freezer. This helps them hold their shape during cooking. Place the meatballs in the air fryer basket and cook at 180°C (356°F) for 18–20 minutes without turning. For extra crispy bacon, add 2–3 more minutes at 190°C (374°F) towards the end.
- For the side, I chose a simple vegetable couscous, which perfectly balances the dish and complements the rich texture of the meatballs. Serve the meatballs hot—they’re ideal for a hearty main course or a special lunch.nu, trebuie sa pregatim postarea
- Dacă această rețetă v-a făcut cu ochiul și vreți să vedeți mai multe rețete, idei de inspirație culinară și nu numai, nu uitați să apăsați butonul de follow (apropo, e moca ) pentru tot ce e gustos, rapid și făcut cu drag. Poftă bună și spor la gătit!
