These crispy meatballs are unapologetically bold and indulgent. We’ve got the crunchiest, most flavorful crust, a juicy meaty inside, and that surprise gooey center…honestly these are so good they could be an entree any night of the week!
Be sure to keep the ground turkey in the fridge until the moment you are ready to cook, as the cold meat is much easier to work with! You will need to move fairly quickly throughout this recipe.
FOR THE MEATBALLS To a large mixing bowl, add the ground turkey, egg whites, salt, pepper, garlic powder, onion powder, sage, and grated parmesan cheese. Using your hands (I like to use rubber gloves for easy clean up), gently mix the ingredients together, just until it's combined. Do not over mix; ground turkey gets mushy quickly.
Take about a tablespoon of the mixture in between your palms, and begin to roll the turkey into evenly-sized meatballs (You should be able to make about 12 to 14 meatballs.) Note: These don’t need to be perfect because we still need to stuff them! You will also need to move pretty quickly, as the heat from your hands will begin to soften the cold turkey. As they are formed, set each meatball aside on a large platter or lined baking sheet.
FOR THE FILLING Once all of the mixture has been rolled, grab the mozzarella pearls. Take a meatball in one hand, then create a small dent/divot in the center of the meatball with your finger. Add one mozzarella pearl to the center, then gently press and seal the turkey around the cheese pearl, re-forming an even circle. (Again, the quicker you work here, the better.) Place the stuffed meatball back onto the baking sheet, or into a large plastic container. Repeat this process until all meatballs are stuffed. Place the sheet pan/container into the freezer for about 30 minutes, to allow the meatballs to set and firm up.
FOR THE COATING Meanwhile, slightly open both bags of Hilo Life chips, just enough to let the air out. Place the bags onto the countertop, and with a rolling pin or bottom of a pan, smash the bags of chips into a fine powder. Open the bags and pour all of the powder onto a plate, spreading it out evenly.
Take the tray of meatballs out of the freezer. Grab one meatball with your hands and begin to roll and re-shape it as perfectly as possible. Then immediately roll the meatball into the crushed chips, until evenly coated all around. Place the coated meatball back onto the tray, and repeat this step with the remainder of the meatballs. Place the tray of meatballs back into the freezer for about 5 minutes, while you preheat the air fryer to 425°F (218°C).
TO COOK Place the meatballs into the air fryer tray or basket, in ONE layer only, leaving about a ½-inch between each. Depending on the size of your tray/basket, you may need to fry them in two batches to ensure they do not overcrowd the tray. Fry each batch for about 10 to 12 minutes, or until they are browned and crispy.
TO SERVE Once out of the air fryer, you can simply plate these on a large serving platter, with a small bowl of dipping sauce on the side. I recommend serving these immediately for maximum gooeyness!
