This Air Fryer Haitian meatballs recipe is the ultimate comfort food to share with your family! Paired with a homemade Haitian tomato sauce, and is ready to be served with pasta, zoodles, rice, subs, or as an appetizer!

Why Does This Haitian Meatballs Recipe Work?

Meatballs are my kids’ favorite along with this chili mac and cheese. In this recipe, you know exactly what your family is consuming. Plus it’s cooked in the air fryer, which means it contains less fat.

Only fresh ingredients are incorporated to enhance the flavors.

The meatballs taste even better the next day!

There’s a secret to achieving the right taste and texture to Haitian Meatballs. Since it’s all about the taste and texture; The secret is from the rich, bold flavors from the Epis, fresh parsley, and garlic.

If these three ingredients are included, then you have nailed the recipe to making the meatballs. Everything else will be extra goodness.

I must admit, breadcrumbs aren’t typically included in the mixture. However, for convenience and to accommodate a variety of kitchens, I opted for breadcrumbs since it does not alter the taste.

My Haitian Meatball Ingredients

1.5 lbs ground meat: You can use a combination of ground beef, turkey, and veal. For this recipe I used 50% ground turkey and 50% beef.
Eggs – Used as a combining agent.
Haitian Epis- All-natural ingredient to intensify the flavors.
Garlic– I recommend using fresh garlic cloves and mincing them yourself for best flavor.
Breadcrumbs or 2 slices of bread– Breadcrumbs are a great option; but if using 2 slices of bread, soak the bread in water then squeeze out the water before adding the bread to the meat. This as well as rice are common methods used in Haiti.
Parsley– Fresh is always best!
Onions – Minced.
Bell peppers- Mixed bell peppers are often used and provides a little sweetness to the meat.
Kosher Salt and Ground Pepper – To taste. Because not too add too much as it will become salty.
Olive Oil (Spray) – I used olive oil spray since we are air frying the meatballs.

My Haitian Tomato Paste Sauce Ingredients

Just like the Poulet en sauce, lots of love goes into the tomato paste sauce. The sauce takes time. For this recipe, it is made with simple ingredients:

Olive Oil – To cook the onions.
Onion– Red, yellow, or white onions work well.
Garlic & Crushed Tomatoes– Fresh if possible. But can tomatoes will work as well.
Bay Leaf – For earthy texture.
Herbs: Thyme, Basil, and Parsley – Best to use fresh. I have a great technique here on how to use fresh frozen herbs.
Kosher Salt and Freshly Ground Pepper

These ingredients willenhance the meaty flavor of the meatballs. Each ingredient is carefully added as you do not want to overpower the flavor of the meat.

How To Make Air Fryer Meatballs?

To make this recipe, it is very simple. Mix the ingredients together.

Roll the meatballs into desired size.

Place the meatballs in the air fryer, spray with olive oil, then cook.

Remove the cooked meatballs from the air fryer.

Serve warm and enjoy.

Haitian Cooking Meatballs Options

How to make Haitian Meatballs over the Stove:

Heat the oil in a skillet or deep frying pan. Coat the meatballs with flour then transfer them to the oil. Do not overcrowd. Cook on medium low heat until all sides are brown and is no longer red inside. Serve and enjoy.

How to make Haitian meatballs in a Slow Cooker:

Prepare and roll the meatballs, but do not add flour as they will be coated with marinara sauce.
Place the meatballs in a slow cooker, add the seasoning, and sauce. Cook on low for up to 5 hours or on high for about 3 hours. Serve and enjoy.

Freezing Meatballs

Meatballs typically freeze well. You can freeze them after they are fried, baked, or have cooked in sauce.

Make-Ahead Haitian Meatballs Preparations

If you are like me and are busy with children, meal prep is always helpful. I like to prepare these meatballs ahead of time, usually a couple days in advanced, my options usually include one of the following below:

First option is to prepare and roll the meat then place them in a freezer bag to be used later.
Second option is to brown the outside of the meatballs then transfer them to freezer bag.
Third option is to bake them, then let them cool and place them in a container for later use.