Juicy Air Fryer Chicken Meatballs with savory herbs and spices
Discover how to make juicy air fryer chicken meatballs with savory herbs and spices. Perfect for easy weeknight dinners.
Equipment
- 1 air fryer
- 1 Mixing bowl large
- 1 meat thermometer
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
Preparation
- In a large mixing bowl, combine ground chicken, breadcrumbs, egg, and milk. Add garlic powder, onion powder, oregano, and parsley. Season with salt and pepper. Mix until well combined.
- Cover the mixture and refrigerate for 15 minutes to allow the flavors to meld and the breadcrumbs to absorb moisture.
- Scoop small portions of the chilled mixture and roll them into 1 to 1.5-inch balls.
Cooking
- Preheat your air fryer to 400°F for a few minutes.
- Lightly coat the air fryer basket with olive oil. Place the meatballs in the basket without overcrowding. Air fry for 10-12 minutes, shaking the basket halfway through.
Serving
- Use a meat thermometer to ensure the internal temperature of the meatballs is 165°F. Once done, transfer to a serving platter and garnish with fresh parsley.
- Serve hot with your choice of dipping sauce or as a main dish with sides.
Storage
- Allow meatballs to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Avoid overmixing to keep the meatballs tender. Preheat the air fryer for best results.
Ingredient Substitutions: Use gluten-free breadcrumbs for a gluten-free option.
How to Serve: Pair with marinara sauce or a fresh salad.
Storage & Freshness: Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Make-Ahead Tips: Prepare the mixture a day in advance and refrigerate until ready to cook.
Ingredient Substitutions: Use gluten-free breadcrumbs for a gluten-free option.
How to Serve: Pair with marinara sauce or a fresh salad.
Storage & Freshness: Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Make-Ahead Tips: Prepare the mixture a day in advance and refrigerate until ready to cook.