These homemade air fryer chicken meatballs come together in less than 20 minutes. They're so versatile! They're just the perfect pop-in-our-mouth appetizer or party snack and they're of course amazing on top of your favorite bowl of pasta!
Course: Appetizer, Main Course
Keyword: air fryer chicken meatballs
½cuppanko bread crumbs
½cupgrated parmesan cheese
¼teaspoonred pepper flakes
2tablespoonfreshly chopped parsley(optional)
Preheat the air fryer to 375°F.
In a large bowl, beat the egg. Then, add the ground chicken, breadcrumbs, parmesan, mayonnaise, garlic powder, onion powder, red pepper flakes, salt and pepper.
Use your hands or a fork to mix the ingredients together until well combined, being careful not to press down on the meat. Roll 1.5 inch sized meatballs (about 14 meatballs). Place the meatballs spaced out in a single layer onto the air fryer tray/basket.
Spray cooking oil on top of the meatballs. Air fry for about 12 minutes or until the meatballs are browned and cooked through (internal temperature 155-160°F).
If you don't mind getting your hands dirty, use your hands to gently mix the meatball ingredients. Using a fork works, too!
Do not press down on the meat. To keep the meatballs moist and not too dense, you don't want to work the meat too much.
Use a ⅛ cup measuring cup to measure out the ground chicken to roll into meatballs.
Use a kitchen thermometer to check for doneness. The internal temperature should read 155-160°F.
For a twist, swap the ground chicken for ground turkey, ground beef, ground lamb, ground pork, or a combination of any of them.
Remember not to overcrowd the air fryer. Leave enough space in between for the air to circulate.
For a little spicier meatball, increase the amount of red pepper flakes.
If you want to omit the red pepper flakes altogether you can do that too!
To hide some veggies that will also add moisture, add some shredded zucchini, carrots, spinach or kale. The kids will never know!