Air Fryer Meatball Sub Skewers

Air fryer meatball sub skewers are made with all-beef meatballs stuffed with mozzarella cheese, and wrapped in a flaky croissant pastry. They cook in just 10 minutes in the air fryer then they are brushed with savoury garlic butter for ultimate flavour.

Served with a dish of pizza sauce for dipping these easy skewers are like a sub on a stick. They taste like fair food and are perfect for your next party or game-day.

If you love meatball subs, and you love food-on-a-stick, then this is a must-try recipe.

These delicious little skewers are made with homemade beef meatballs that have been wrapped in flaky pastry and air fried until golden brown. Then they are smothered in a savoury garlic herb butter, sprinkled with parmesan cheese and served with a big bowl of pizza sauce for dipping.

They are a meatball sub on a stick and they make the perfect hand-held appetizer, party food, or even a great lunch.

These little skewers are just like the type of food you’d get at the fall fair or from your favourite food truck, but they are made in minutes, at home, in your air fryer.

We can’t get enough of them and my only problem is I never seem to make enough.

Why We Love This Recipe

It’s easy – Despite looking complicated, this recipe is actually really easy. The meatballs come together quickly with simple ingredients and using refrigerated crescent rolls means you aren’t mixing dough.

It’s quick – The part that takes the longest is forming the meatballs and even that is relatively quick. The cook time for this recipe is only 10 minutes. From start to finish you will be eating in less than an hour.

It’s food on a stick! – There is something special about food on a stick that people love and these meatball sub skewers are no exception. They are like having fun fair food in your own kitchen.

Ingredients

To make these meatball skewers you will need:

• Lean ground beef – You can use regular or extra lean if you prefer, however I find lean has the best flavour and holds together best.
• Fine breadcrumbs
• Italian seasoning
• Garlic & Onion powder
• Egg
• Salt
• Mozzarella cheese – I used mozzarella cheese string sticks as that is what I had on hand. But you can use just regular mozzarella if you prefer. You will need about 3 oz.
• Refrigerated crescent roll dough – You want 1 8oz tube containing 8 rolls. In some areas you can find crescent roll sheets. If they are available in your area you can use that if you prefer. Refrigerated pizza dough will also work.
• Salted butter
• Parsley flakes

Instructions

Begin by making the meatballs. Combine the ground beef, egg, breadcrumbs, garlic powder, onion powder, Italian seasoning and salt and mix until well blended.

Cut the cheese into 18 small cubes, then form the meatballs.

To form the meatballs form a small ball and then press it flat. Add a cheese cube to the middle then wrap the beef around the cube forming a ball.

Pro-Tip – Using a cookie scoop makes forming the meatballs easy and ensures they are of equal size. I use a 1.5 inch cookie scoop. You are looking for meatball that are about 1 and a half tablespoons or the size of a golf ball.

Next, prepare the dough by removing it from the tube and unrolling it. Pinch the seams together then cut the dough into strips about an inch and a quarter.

You need 6 strips for this recipe, I usually just twist and cook the extra strips on their own, they never to go waste.

Now thread the dough and meatballs onto skewers. You can use wooden skewers or metal skewers for this, depending on what you prefer. They should be between 7 and 8 inches long.

Start by threading one end of a dough strip onto the tip of the skewer, then add a meatball. Wrap the dough over the meatball and onto the skewer, then add another meatball. Wrap the dough back over the meatball and onto the skewer before adding the third meatball, then finish by wrapping the last of the dough over the meatball through the skewer. The dough should form an “S” like pattern around the meatballs.

Push the meatballs and dough down the skewer so there is about 1 inch of the tip of the skewer poking from the top then separate the meatballs just a bit to allow room for the dough to expand.

Pre-heat the air fryer to 350°F for 5 minutes, then add the skewers to the basket. Make sure you leave room for air circulation and for the dough to rise. I do 3 skewers per batch in my Cosori 5.8qt air fryer.

Cook for 8-10 minutes until meatballs are browned, and dough has risen and is golden brown. Then carefully remove and cook the next batch.

Pro Tip – You should be able to tell they are cooked through when you see a bit of cheese oozing out of a few of the meatballs. However, if you want to be sure you can use a meat thermometer inserted into the middle of a meatball. You will be looking for 160°F.

While skewers are warm brush with the garlic herb butter and sprinkle with parmesan cheese, if desired.

Serving Suggestions

We love to serve these meatball sub skewers smothered in herbed garlic butter, sprinkled with fresh parmesan cheese and with a big bowl of warm pizza sauce for dipping.

When made as a meal they are great with a Caesar salad, pasta salad, or a side of fries.

They are perfect on an appetizer or party platter due to the hand held nature of the stick.

FAQS

More Air Fryer Party Foods

Sharing is caring!