Quick Air Fryer Chicken Meatballs (Easy Recipe)
These Air Fryer Chicken Meatballs are juicy, flavorful, and made with lean ground chicken, panko breadcrumbs, and Parmesan cheese. Cooked in the air fryer for a crispy, golden brown exterior, they’re an easy, delicious option for pasta, subs, or meal prep.
- Total Time22 minutes
- Yield18-20 Meatballs 1x
Ingredients
- Ground chicken (1 lb | 450g)
- Panko breadcrumbs (½ cup | 30g)
- Parmesan cheese (¼ cup | 25g, grated)
- Egg (1 large)
- Garlic (2 cloves, minced)
- Onion powder (½ tsp | 1g)
- Salt (½ tsp | 3g)
- Black pepper (¼ tsp | 1g)
- Italian seasoning (½ tsp | 1g)
- Fresh parsley (1 tbsp | 4g, finely chopped)
- Milk (1 tbsp | 15ml)
- Cooking spray or olive oil (for air fryer)
Instructions
- Preheat the air fryer to 375°F and lightly coat the air fryer basket with cooking spray or brush with olive oil to prevent sticking.
- In a large mixing bowl, combine ground chicken (1 lb), panko breadcrumbs (½ cup), Parmesan cheese (¼ cup), egg (1 large), garlic (2 cloves, minced), onion powder (½ tsp), salt (½ tsp), black pepper (¼ tsp), Italian seasoning (½ tsp), fresh parsley (1 tbsp, and milk (1 tbsp). Mix gently until just combined, being careful not to overmix.
- Use a cookie scoop or your hands to form the mixture into evenly sized 1-inch meatballs. Lightly coat the meatballswith cooking spray or brush with olive oil for better browning.
- Arrange the meatballs in a single layer in the air fryer basket, ensuring they do not touch. Cook for 7-12 minutes, shaking the basket halfway through, until the meatballs are golden brown and cooked through.
- Let the meatballs rest for a few minutes before serving. Enjoy as is, toss in marinara sauce, or use them in your favorite dish.
Notes
To Bake in the Oven: Preheat the oven to 400°F . Line a baking sheet with parchment paper and lightly coat it with cooking spray. Arrange the meatballs in a single layer, ensuring they are not touching. Bake for 15-18 minutes, flipping halfway through, until the meatballs are golden brown and reach an internal temperature of 165°F.
Gluten-Free: Use almond flour or gluten-free breadcrumbs in place of panko breadcrumbs.
Dairy-Free: Use a dairy-free Parmesan substitute or nutritional yeast for flavor. If omitting completely, add an extra tablespoon of breadcrumbs to help with binding. Replace milk with water or broth.
Low-Carb: Swap panko breadcrumbs for almond flour or crushed pork rinds to reduce carbs while keeping the texture light.
Make-Ahead: Form the raw meatballs and store them in an airtight container in the fridge for up to 24 hours before cooking.
Refrigerate: Store air fryer chicken meatballs in an airtight container in the fridge for up to 4 days.
Freeze: Let the meatballs cool completely, then transfer them to a freezer bag or airtight container. Freeze for up to 3 months. For best results, freeze them in a single layer on a baking sheet first before transferring to a container to prevent sticking.
- Prep Time: 10
- Cook Time: 12
- Category: Dinner
- Method: Air Fryer
- Cuisine: American, Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 206
- Sugar: 0.9 g
- Sodium: 449.6 mg
- Fat: 9.9 g
- Carbohydrates: 9 g
- Protein: 20.1 g
- Cholesterol: 117.2 mg
Find it online: https://www.simplysissom.com/italianchickenmeatballslow-carb/