Step 1

Grate 1 small yellow onion on the large holes of a box grater into a large bowl (just over 1/3 cup onion and juices). Using a Microplane or the smallest holes on a box grater, grate 2 garlic cloves into the bowl. Add 1/3 cup Italian-style fine breadcrumbs. Using your hands and mix until the breadcrumbs are thoroughly moistened.

Step 2

Beat 1 large egg in a small bowl until combined. Finely chop 1/2 bunch fresh basil or parsley leaves until you have 3 tablespoons, plus more for garnish if desired. If needed, finely grate 3 ounces Parmesan cheese (about 1 1/2 cups).

Step 3

Add the egg, fresh herbs, Parmesan, 1 pound meatloaf mix, 1/2 cup ricotta cheese, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, and 1/2 teaspoon black pepper. Using your hands or a wooden spoon, mix until just combined, being sure not to overmix.

Step 4

Scoop the meat mixture out into 20 to 24 (1 1/2-tablespoon) portions, each about the size of a ping-pong ball, and place on a baking sheet. Roll with damp hands into smooth balls.

Step 5

Heat an air fryer to 400ºF. Coat the air fryer basket with cooking spray, then place as many meatballs in the basket as will fit in a single layer without touching. Air fry until the meatballs are lightly browned, cooked through, and firm to the touch, 10 to 12 minutes. Transfer to a plate and tent loosely with aluminum foil to keep warm.

Step 6

Wipe the air fryer basket clean with paper towels held on tongs. Repeat frying the remaining meatballs. Meanwhile, warm the marinara sauce if desired.

Step 7

Serve the meatballs on a bed of marinara sauce, or serve the sauce in a bowl for dipping. Garnish with the reserved fresh herbs if desired.