Lunch recipe · from the recipe book

Air-Fryer Pork Herb Meatballs with Apple Slaw

Name: Air-Fryer Pork Herb Meatballs with Apple Slaw
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (500 g) Ground pork, 84% lean; ⅓ cup (40 g) Plain dry breadcrumbs; 1 large (50 g) Eggs, beaten; 2 tbsp (30 ml, 30 g) Milk, 2%; ½ cup chopped (30 g) Fresh parsley, finely chopped, divided; 3 cloves (9 g) Garlic, minced; 2 tsp (2 g) Dried thyme; 2 tsp (4 g) Lemon zest; ¾ tsp (4 g) Salt, divided; ¾ tsp (2 g) Black pepper, divided; 4¼ cups shredded (300 g) Green cabbage, thinly shredded; 1 medium (180 g) Apple, cut into matchsticks; 2 medium (120 g) Carrots, grated; 2 tbsp (30 g) Apple cider vinegar; 2 tbsp (25 g) Olive oil, divided; 2 tsp (10 g) Yellow mustard; 1½ tsp (10 g) Honey; 4 large pitas (256 g) Whole-wheat pita, cut into wedges

Juicy pork meatballs packed with parsley, sage-like thyme and fennel-free garlic warmth, served with a crisp, tangy cabbage-apple slaw and toasted pita wedges.

Air fryer
45 min · 30 min hands-on
Serves 4

Over 60 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1 lb500 gGround pork, 84% lean
⅓ cup40 gPlain dry breadcrumbs
1 large50 gEggsbeaten
2 tbsp (30 ml)30 gMilk, 2%
½ cup chopped30 gFresh parsleyfinely chopped, divided
3 cloves9 gGarlicminced
2 tsp2 gDried thyme
2 tsp4 gLemon zest
¾ tsp4 gSaltdivided
¾ tsp2 gBlack pepperdivided
4¼ cups shredded300 gGreen cabbagethinly shredded
1 medium180 gApplecut into matchsticks
2 medium120 gCarrotsgrated
2 tbsp30 gApple cider vinegar
2 tbsp25 gOlive oildivided
2 tsp10 gYellow mustard
1½ tsp10 gHoney
4 large pitas256 gWhole-wheat pitacut into wedges

Steps

In a large bowl, stir the breadcrumbs into the milk and let soak 5 minutes.
Add the egg, garlic, thyme, lemon zest, half the parsley, half the salt (2 g) and half the black pepper to the breadcrumbs, then add the pork ground and mix gently with your hands until just combined.
Roll the pork mixture into about 20 balls the size of a walnut.
Preheat the air fryer to 380°F (193°C). Brush the meatballs with 5 g of the olive oil.
Air-fry the meatballs in a single layer, in batches if needed, for 10 to 12 minutes, shaking the basket halfway, until browned and 160°F (71°C) in the center.
While they cook, whisk the cider vinegar, mustard, honey, the remaining salt, the remaining black pepper and 15 g of the olive oil in a bowl for the dressing.
Toss the cabbage, apple and carrot with the dressing and the remaining parsley.
Brush the pita wedges with the remaining 5 g olive oil and air-fry at 380°F (193°C) for 3 to 4 minutes until crisp.
Serve the meatballs with the apple slaw and pita wedges.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Air-Fryer Pork Herb Meatballs with Apple Slaw

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