Soak the Bread Crumbs. Combine dried breadcrumbs and milk in a small bowl. Allow to sit for five minutes.

Make the Meatball Mixture. In a large bowl, combine the breadcrumb mixture, meat, egg, onion, garlic, basil, oregano, and salt. Mix to combine using your hands, a wooden spoon, or low speed on a handheld mixer.

Shape the Meatballs. Scoop the mixture, about two tablespoons each, into balls and place on a plate or baking sheet.

Cook. Preheat the Air Fryer to 400 degrees F. for three minutes. Place meatballs, close together but not touching, into the Air Fryer tray. (If your Air Fryer is small, you might need to do this in two batches.)

Cook until the center reaches 165 degrees F, about 7 minutes for small meatballs. Remove meatballs from the pan. If you have more meatballs to cook, carefully wipe out the pan and repeat with the remaining mixture. This prevents the second batch of meatballs from sticking to the tray.

Serve and Enjoy. Serve as desired. See below for serving suggestions. Store leftover meatballs in the refrigerator for up to three days.