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.
Hit of the week! These juicy chicken meatballs are so easy to make in the air fryer—I’ll be making them on repeat.
- Becka L.
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Bailey's Thoughts ...
There’s something deeply satisfying about making juicy chicken meatballs from scratch, but let’s be honest—nobody wants to stand over a hot pan, flipping them one by one. Enter the air fryer, which transforms a simple meatball mixture into perfectly golden brown, flavor-packed bites with zero hassle. Whether you toss them in marinara sauce, pile them into meatball subs, or snack on them straight from the basket (no judgment), they just work.
So what makes these juicy chicken meatballs stand out? It’s all about contrast. A lightly crisped exterior that gives way to a soft, tender center. The richness of garlic powder, onion powder, and Parmesan cheese, balanced with just the right amount of seasoning to shine on their own or soak up whatever sauce you’re feeling. The air fryer locks in moisture while delivering just the right amount of bite—no babysitting required.
If you’ve ever had a batch of homemade meatballs turn out dense or tough, over-mixing is likely the culprit. Stir the meatball mixture just until everything holds together—anything more, and you’re asking for rubbery meatballs. For perfectly even cooking (and cleaner hands), grab a cookie scoop to portion them out. And to save yourself some scrubbing, line the air fryer basket with perforated parchment paper—no sticking, no mess, just juicy meatballs every time.
-Bailey
P.S. If you’re all about quick, easy meals that feel fancy, my Instant Pot Swedish Meatballs need to be next on your list. Same effortless prep, but with a rich, velvety sauce that takes them to the next level.
Ingredients
Ground Chicken: Look for ground chicken labeled 93% lean for the best balance of flavor and moisture—extra-lean tends to dry out.
Panko Breadcrumbs: Japanese-style panko breadcrumbs are larger and crispier than regular breadcrumbs, which helps keep the meatball mixture light. Find them in the baking or international aisle.
Grated Parmesan Cheese: Refrigerated Parmesan cheese has better flavor and melts more smoothly than the shelf-stable kind, but if all you have is the canister, use it—it’ll still get the job done.
Egg: A large egg helps bind the meatballs so everything holds together
Garlic: Fresh garlic has the best flavor, but pre-minced or frozen garlic cubes are convenient shortcuts that work just as well.
Onion Powder: A pantry staple that provides onion flavor without excess moisture—find it in the spice aisle.
Italian Seasoning: A blend of dried herbs like oregano, basil, and thyme that adds depth and warmth. It’s an easy way to pack in flavor without measuring multiple spices.
Fresh Parsley: Flat-leaf parsley has the best flavor, but curly works too.
Milk: Adds moisture to keep the meatballs tender. Any type of milk works, so just use what you have on hand.
Cooking Spray or Oil: A light coating of cooking spray or a brush of olive oil prevents sticking and helps the meatballs turn golden brown in the air fryer
Instructions
- Make the meatball mixture. In a large mixing bowl, combine ground chicken, panko breadcrumbs, Parmesan cheese, egg, garlic, onion powder, salt, black pepper, Italian seasoning, fresh parsley, and milk. Mix until just combined.
- Form the meatballs. Use a cookie scoop or your hands to shape the mixture into evenly sized meatballs. Lightly coat with cooking spray or brush with olive oil for better browning.
- Air fry the meatballs. Arrange in a single layer in the air fryer basket, ensuring they don’t touch. Cook, shaking the basket halfway through, until golden brown and cooked through.
- Serve and enjoy. Let rest before serving. Enjoy as is, toss in marinara sauce, or add to your favorite dish.
Top Tip
Don’t overcrowd the air fryer. Cook these easy chicken meatballs in a single layer with space between them so they crisp up properly.
Substitutions
Ground Chicken: Substitute with an equal amount of ground turkey, ground pork, or ground beef.
Panko Breadcrumbs: Use an equal amount of regular breadcrumbs for a slightly denser texture, or crushed crackers for a bit more crunch.
Parmesan Cheese: Swap with grated Pecorino Romano for a sharper flavor or grated Asiago for a milder option.
Egg: No substitute. The egg binds the meat mixture together.
Garlic: Use ½ teaspoon garlic powder in place of each clove of fresh garlic.
Onion Powder: Substitute with 1 tablespoon of grated fresh onion.
Italian Seasoning: Replace with ½ teaspoon dried oregano and ½ teaspoon dried basil, or use only oregano for a simpler flavor.
Fresh Parsley: Swap with 1 teaspoon of dried parsley or omit if needed.
Milk: Use an equal amount of water or broth.
Cooking Spray or Oil: Brush with melted butter or another neutral oil like canola or vegetable oil for similar browning.
Variations
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.
Feed a Crowd: Double the recipe and cook in batches. Keep finished meatballs warm in a slow cooker on low with marinara sauce.
Make-Ahead: Form the raw meatballs and store them in an airtight container in the fridge for up to 24 hours before cooking.
Low-Carb: Swap panko breadcrumbs for almond flour or crushed pork rinds to reduce carbs while keeping the texture light.
Equipment
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Air Fryer: Essential for this recipe. It cooks the meatballs quickly while creating a crisp, golden brown exterior.
Cookie Scoop: Keeps the meatballs uniform in size, which ensures even cooking.
Parchment Paper Liners: Prevents sticking and makes cleanup easier. If you don’t have liners, lightly grease the air fryer basket with cooking spray or oil.
FAQs: Air Fryer Meatballs
The meatballs are fully cooked when their internal temperature reaches 165°F . Using a meat thermometer is the most accurate method to check this
Yes! Bake them at 400°F on a parchment-lined baking sheet until golden brown and fully cooked. You may need to flip them halfway through for even browning.
Yes! Place frozen raw meatballs in the air fryer basket and cook at a slightly lower temperature to ensure they cook through without burning on the outside.
Storage
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.
Reheat: Warm in the air fryer at 350°F until heated through for the best texture. Alternatively, reheat in the microwavein 30-second intervals or on the stovetop with a little marinara sauce until warmed through.
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Recipe
Quick Air Fryer Chicken Meatballs (Easy Recipe)
- Total Time: 22 minutes
- Yield: 18-20 Meatballs
Description
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.
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 teaspoon | 1g)
- Salt (½ teaspoon | 3g)
- Black pepper (¼ teaspoon | 1g)
- Italian seasoning (½ teaspoon | 1g)
- Fresh parsley (1 tablespoon | 4g, finely chopped)
- Milk (1 tablespoon | 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/
Doug Azzopardi
Can I substitute rice flour for almond meal