Air Fryer Chicken Meatballs
Juicy high-protein chicken meatballs from the air fryer—weeknight pasta night or meal-prep hero. No frying oil bath; cook to 165°F for food-safe ground chicken.
đź›’Ingredients
- 1 1/2 pounds ground chicken (93% lean works well)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Oil spray
- Marinara for serving (optional)
🔧Kitchen Tools Needed
- Air fryer
- Instant-read thermometer
- Mixing bowl
- Cookie scoop optional
đź“ťInstructions
- 1
Mix all ingredients gently until just combined—don’t overwork. Roll into 1 1/2-inch meatballs (about 20).
- 2
Preheat air fryer to 375°F. Mist basket and meatballs with oil spray.
- 3
Air fry 10–14 minutes, shaking once, until browned and centers reach 165°F.
- 4
Serve with marinara and pasta, or pack for protein snacks. Rest 2 minutes before serving.
- 5
Food safety: ground chicken must hit 165°F; check a meatball from the center of the batch.
🥗Nutrition Information
⚡Calories per serving: 310
🏷️Recipe Tags
âť“Frequently Asked Questions
Meatballs dry?
Don’t overmix; add 1 tablespoon milk if mixture feels stiff.
Freeze raw?
Freeze on a tray, then bag; cook from frozen adding a few minutes to 165°F.
Turkey instead?
Yes—same 165°F target for ground poultry.
Gluten-free?
Use GF crumbs or almond flour.
Sauce in air fryer?
Cook meatballs first; warm sauce separately to avoid steaming.
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