1. Preheat your air fryer to 375°F. I like to let it warm up while I season the beef, just like Mom’s cast iron skillet warming on the stove.
2. In a bowl, combine the ground beef with salt, pepper, smoked paprika, garlic powder, and the chopped onion if using. Mix gently with your hands—don’t overwork it or the beef will get tough.
3. Shape the beef into loose patties or small meatballs, about 1 to 1½ inches thick. This helps them cook evenly and lets the air circulate around each piece.
4. Lightly spray or brush the air fryer basket with cooking spray or olive oil to prevent sticking. This step is key—Mama Lu always said, “A little oil goes a long way in keeping things from sticking.”
5. Place the patties or meatballs in a single layer, making sure they don’t touch. You might need to cook in batches depending on the size of your air fryer.
6. Cook for 8 to 10 minutes, flipping halfway through. The beef should be browned on the outside, with an internal temperature of 160°F for safety. I find that checking with a meat thermometer helps keep that tender juiciness just right, much like when Mama Lu would peek inside the pot roast to know when it was done.
7. Remove the beef carefully and let it rest for a few minutes. This lets the juices redistribute, making every bite as satisfying as the last.

From my kitchen to yours, this method feels like a little gift—a shortcut that doesn’t skip on heart. It’s the kind of thing I’d have loved to share with Mama Lu, who believed every meal should be a celebration of togetherness, even when time was tight.