Description
These Air Fryer Chicken Meatballs with Parmesan are a quick and delicious appetizer or main dish. Made with ground chicken, aromatic spices, and grated parmesan cheese, they are crispy on the outside and tender on the inside. Perfectly cooked in the air fryer for a healthier alternative to frying, these meatballs can be served with marinara sauce for dipping or alongside your favorite pasta.
Ingredients
Scale
Meatball Mixture
- 1 pound ground chicken
- 1 egg
- ½ cup breadcrumbs (panko or regular)
- 3 tbsp grated parmesan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp parsley (dried) or 2 tbsp fresh
Instructions
- Mix Ingredients: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, parmesan cheese, salt, pepper, garlic powder, onion powder, paprika, olive oil, and parsley. Mix until fully incorporated but do not overwork the meat to keep the meatballs tender.
- Form Meatballs: Using a heaping tablespoon, scoop the mixture and roll it into balls approximately 1 to 1.5 inches in diameter. Place the formed meatballs on a parchment-lined sheet. This recipe makes about 24 meatballs.
- Preheat Air Fryer: Preheat your air fryer to 400 degrees Fahrenheit. Lightly spray the air fryer basket with cooking oil or line it with foil to prevent sticking.
- Air Fry Meatballs: Arrange the meatballs in a single layer in the air fryer basket, leaving a bit of space between each. Cook for 10 minutes, flipping them halfway through to ensure even browning. Check the internal temperature with a meat thermometer; it should reach 165 degrees Fahrenheit.
- Cook Remaining Batches and Serve: Remove cooked meatballs and repeat the cooking process with any remaining uncooked meatballs. Once all are cooked, you can place all the meatballs back in the air fryer for a few minutes to warm evenly. Serve warm with marinara sauce or your favorite dip.
Notes
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or air fryer.
- Freeze meatballs by placing them on a parchment-lined sheet and freezing until solid. Transfer to a ziplock bag and store in the freezer for up to 3 months.
- To cook from frozen, air fry meatballs at 400 degrees Fahrenheit for about 12 minutes until cooked through.
- Using panko breadcrumbs yields a lighter, crispier texture but regular breadcrumbs work well too.
- Fresh parsley can be used instead of dried for a fresher flavor.
Nutrition
- Serving Size: 4 meatballs
- Calories: 211 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12.3 g
- Saturated Fat: 3.4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5.5 g
- Fiber: 0.3 g
- Protein: 20.4 g
- Cholesterol: 85 mg
