Name: Air Fryer Mozzarella Balls Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 16 mini mozzarella balls, drained and patted dry; 1/2 cup all-purpose flour; 2 large eggs, beaten; 3/4 cup Italian-seasoned breadcrumbs; 1/4 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon black pepper; nonstick cooking spray or olive oil spray; 1/2 cup warm marinara sauce, for serving

Air Fryer Mozzarella Balls Recipe tastes like a cross between fairground cheese sticks and your favorite pizzeria appetizer, only lighter and extra crispy. It works perfectly for busy weeknights, game day, or last‑minute guests, and you can finish a batch in about 20 minutes. I tested these so many times that my family started calling them “research cheese,” which feels accurate.

Why Air Fryer Mozzarella Balls Recipe Is Worth It

You get all the stretchy, melty cheese with a crunchy, golden shell and way less oil than deep frying. The air fryer keeps the coating crisp while the mozzarella stays soft and gooey inside. You skip the mess of a pot of hot oil and still serve a snack that disappears in minutes.

This recipe uses simple ingredients that you probably keep in your pantry already. You can use string cheese, mozzarella pearls, or a block of low‑moisture mozzarella. The method works for all of them, so you use what you have instead of hunting for a specialty product.

“These air fryer mozzarella balls taste like restaurant appetizers, but I made them in 15 minutes while my kids argued over the remote. Super crispy, super cheesy, and zero greasy smell in the house.”

Ingredients You Need

mozzarella balls:

12 mozzarella string cheese sticks, cut into 3 pieces each
- Use low‑moisture part‑skim mozzarella for the best stretch and less leaking.
- You can also use mozzarella pearls or cut a block of mozzarella into 1‑inch cubes.
2 large eggs
3 tablespoons milk or half‑and‑half
1 cup plain breadcrumbs
1 cup panko breadcrumbs
- Panko gives extra crunch; if you only have regular breadcrumbs, use 2 cups total.
½ cup finely grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika or sweet paprika
¾ teaspoon kosher salt
½ teaspoon black pepper
Olive oil spray or avocado oil spray for coating

Pantry shortcuts and notes:

Use seasoned Italian breadcrumbs and skip the Italian seasoning if you want a shortcut.
Pre‑shredded Parmesan from a tub works fine; you do not need to grate it fresh.
If you only have flavored string cheese (like pepper jack), use it for a fun twist.

Equipment:

Air fryer (basket or oven style)
3 shallow bowls for breading
Fork or tongs
Baking sheet or plate that fits in your freezer
Parchment paper (optional, for easier cleanup in some air fryer baskets)

Quick Tips & substitutions

Chill the cheese pieces for at least 15 minutes before breading to slow melting.
Freeze the breaded mozzarella balls for 20 to 30 minutes before air frying so the coating sets.
Double coat the cheese: dip in egg, then crumbs, then egg, then crumbs again for a thicker shell.
Spray the breaded balls lightly but evenly with oil spray so they brown and crisp.
Do not overcrowd the basket; leave space between pieces so hot air circulates.
If your air fryer runs hot, lower the temperature to 360°F and check early to avoid leaks.
Use gluten free breadcrumbs and gluten free panko to make the recipe gluten free.
Swap dairy milk with unsweetened oat milk or soy milk if you avoid dairy in the coating.
Use mozzarella style vegan cheese sticks and plant based Parmesan for a dairy free version.
Season the breadcrumb mix with extra chili flakes or cayenne if you like more heat.

How to Make Air Fryer Mozzarella Balls

Step 1: Prep the mozzarella

Line a baking sheet or large plate with parchment paper.
Cut string cheese into 3 equal pieces each, or cut block mozzarella into 1‑inch cubes.
Spread the pieces in a single layer on the lined sheet and chill them in the fridge for 15 minutes while you set up the breading station.

Step 2: Set up the breading station

Add eggs and milk to one shallow bowl and whisk until smooth.
In a second bowl, combine plain breadcrumbs, panko, Parmesan, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
Leave a third bowl empty for the double coating step, or use it to hold finished breaded pieces.

Step 3: Bread the mozzarella balls

Work with a few pieces of cheese at a time so they stay cold.
Dip each piece into the egg mixture, let the excess drip off, then roll it in the breadcrumb mixture until fully coated.
Return it to the egg mixture for a second dip, then coat again in breadcrumbs for a thick, even crust.

Place each breaded mozzarella piece back on the lined baking sheet.
Keep the pieces separate so they do not stick together.
Repeat until you coat all the cheese pieces.

Step 4: Freeze the coated mozzarella

Place the baking sheet with breaded mozzarella balls in the freezer for 20 to 30 minutes.
This step keeps the cheese from leaking out before the crust crisps.
You can freeze them longer if needed; just cover the tray lightly with plastic wrap if you plan to hold them for more than an hour.

Step 5: Preheat the air fryer

Set your air fryer to 380°F and let it preheat for 3 to 5 minutes.
If your basket tends to stick, place a piece of parchment paper with holes or a perforated liner inside.
Do not add the mozzarella balls until the air fryer reaches temperature so they start crisping right away.

Step 6: Air fry the mozzarella balls

Spray the frozen breaded mozzarella balls lightly with oil spray on all sides.
Arrange them in a single layer in the air fryer basket with a little space between each one.
Cook for 5 to 7 minutes, turning once halfway through, until the coating turns golden and you see just a hint of cheese starting to peek at the edges.

If some pieces brown faster, pull them out and let the rest finish cooking.
Let the mozzarella balls sit for 2 minutes before serving so the cheese settles slightly.
Serve hot with your favorite dipping sauces.

Recipe Variations

Gluten free: Use gluten free panko and gluten free breadcrumbs, and confirm your Parmesan and seasonings list gluten free on the label.
Low carb: Swap breadcrumbs and panko with crushed pork rinds and grated Parmesan, and skip the milk in the egg wash.
Spicy version: Add ½ teaspoon cayenne pepper or red chili flakes to the breadcrumb mix, and serve with spicy marinara or chili crisp on the side.
Herb heavy: Stir extra dried basil and oregano into the crumbs, or finish the hot mozzarella balls with chopped fresh parsley.
Stuffed bites: Wrap a small piece of pepperoni or a basil leaf around each cheese piece before breading for a pizza style flavor.
Vegan: Use plant based mozzarella sticks, dairy free Parmesan, and a flax egg or commercial egg replacer for the coating.

Ways to Serve Mozzarella Balls

Serve with warm marinara sauce, pizza sauce, or tomato basil sauce for dipping.
Offer a trio of dips like ranch, garlic yogurt sauce, and pesto.
Add them to a snack board with veggies, crackers, olives, and hummus.
Tuck a few into a toasted sub roll with marinara and extra cheese for a quick sandwich.
Pair them with a big green salad or Caesar salad for a fun appetizer‑plus‑salad dinner.
Pack cooled mozzarella balls in a lunchbox with a small container of sauce for dipping.

Storage Success

Let leftover air fryer mozzarella balls cool completely on a rack so steam does not soften the crust. Transfer them to an airtight container and keep them in the fridge for up to 3 days. Reheat them in the air fryer at 350°F for 3 to 5 minutes until hot and crisp again. Freeze uncooked breaded mozzarella balls on a tray, then move them to a freezer bag and cook them straight from frozen, adding 1 to 2 extra minutes to the air fryer time.