Air Fryer Parmesan Cheese Balls, 2 Ingredients

If you’ve been seeing these viral Air Fryer Parmesan Cheese Balls everywhere – this is your sign to make them. With just 2 ingredients and an air fryer, this simple, salty snack packs some serious flavor. Each bite has 10 grams of protein so you can hit your macros guilt-free. They’re suited to meal prep – only 5 minutes to mix! Pop them in the freezer so you always have a quick-grab option ready to go. Serve these cheese balls with warm marinara for elite snack energy.

Before you start

• Air Fryer Parmesan Cheese Balls are simple to make with just 2 ingredients: eggs and cheese.
• Each cheese ball contains 10 grams of protein, making them suited to meal prep.
• These cheese balls are freezer-friendly. You can store them for up to 2 months and cook from frozen.
• Serve with warm marinara or try variations like adding herbs for extra flavor.
• You can bake them in a convection oven at 400F if you don’t have an air fryer.

What stands out

Made with only 2 ingredients: Eggs and cheese. That’s it. Don’t you just love simplicity?

They have 10g of protein each: suited to helping you stay full between meals, and hitting those macros.

Freezer-friendly: Make a double (or triple!) batch and flash freeze before adding to a freezer safe bag for up to 2 months. Great for quick-grab options when you need them.

straightforward cleanup: Just mix in a bowl and pop in the air fryer for minimal mess.

Kitchen tip

Use fresh grated Parmigiano instead of pre-packaged – it melts better for a creamier result.

Swaps

1. Try this recipe with other hard cheeses such as asiago, parmesan, or pecorino Romano. (we haven’t tested this recipe with other cheeses so if you decide to experiment let us know in the comments below.)
2. No air fryer? Make these in your convection oven! It circulates air like an air fryer so you’ll get similar results. Bake at 400F (200C) until crispy.
3. Add finely chopped fresh herbs to the mix, such as parsley or basil, for an elevated twist.
4. Season it up with garlic powder, pepper, onion powder, red chili flakes, or Italian seasoning to punch up the flavor without changing the texture.
5. These are PEAK served with warm marinara. Additionally you can serve with a drizzle of hot honey or chili crisp for a spicy kick.

Serve it with

• Dipped in Marinara Sauce.
• A yummy Greek Salad Jar.
• This Simple Charcuterie Board for the ultimate girl dinner.

Questions

Can we make this with other cheeses?

Any other hard cheese should work, such as parmesan, asiago, or pecorino romano. We have not tested this with other cheese varieties, so you’ll have to experiment and let us know how it turns out in the comments below!

Can we bake these instead of air-frying?

Yes! Bake in a convection oven at 400F (200C) for 8-12 minutes, flipping halfway through until golden. A convection oven circulates air much like an air fryer, so you’ll get the same crispy results. Avoid making these in a traditional oven – they won’t crispy or hold their shape.

Are these good for meal prep?

Absolutely! You can double or triple the batch and store uncooked balls in the freezer until ready to air–fry for snacks on the go.

Can we store these in the freezer?

Yes! Flash freeze on a parchment lined baking sheet, then transfer to a zip top bag or freezer-safe container and store for up to 2 months.

Why aren’t our cheese balls holding together?

The wet-to-dry ratio may need adjusting. If it’s crumbly and too dry, you may need more egg; if it’s too wet, add more Parmigiano until you get a smooth ball that holds its shape.

Ingredients

Makes 6 cheese balls

• 5 ounces Parmigiano Reggiano, grated
• 2 egg whites

Equipment

• Air Fryer
• Mixing Bowls
• Parchment Paper
• Baking Sheet

Method

1. Add eggs and grated cheese to a bowl.
2. Mix well, form into balls, and flash freeze on a parchment lined tray for 2 hours.
3. Air-fry at 400F (200C) for 8-10 min until golden. Serve with warm marinara and enjoy!

Kitchen notes

• Best Enjoyed Fresh: Parmesan Cheese Balls are meant to be enjoyed right way. Storing leftovers and reheating is not ideal, as they will deflate when cooled.
• Say Cheese! Try swapping in other hard cheeses like asiago or pecorino romano—this hasn’t been tested, so you may need to experiment with ratios.
• Note: Soft cheeses (like mozzarella) haven’t been tested and may not hold shape—experiment at your own risk and let us know how it goes in the comments.
• No air fryer? Bake in a convection oven at 400F (200C) until golden and crisp.
• Herbs: Mix in finely chopped fresh herbs like parsley or basil.
• Spices: Add garlic powder, onion powder, pepper, red chili flakes, or Italian seasoning for extra flavor.
• Serving Suggestion: Warm marinara is peak dipping energy. You could also drizzle with hot honey or chili crisp for a spicy kick.
• Freezing: Freeze uncooked balls on a tray, then transfer to a bag and store for up to 2 months—cook from frozen.