Description
These Air Fryer Chicken Meatballs with Parmesan are a quick and delicious protein-packed appetizer or main dish. Made with ground chicken, fragrant spices, Parmesan cheese, and crispy breadcrumbs, they cook evenly in the air fryer for a juicy interior and a perfectly browned exterior. Serve them with your favorite marinara sauce for a crowd-pleasing meal that’s easy to make and healthier than fried versions.
Ingredients
Units
Scale
Meatball Mixture
- 1 pound ground chicken
- 1 egg
- 1/2 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
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried parsley or 2 tbsp fresh parsley
Instructions
- Combine Ingredients: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, Parmesan cheese, olive oil, garlic powder, onion powder, paprika, salt, black pepper, and parsley. Mix thoroughly until all ingredients are well incorporated.
- Shape Meatballs: Using a heaping tablespoon of the mixture, form 24 meatballs and place them on a parchment-lined baking sheet to prevent sticking.
- Preheat Air Fryer: Preheat your air fryer to 400°F (200°C). Line the air fryer basket with foil or spray it lightly with cooking oil to prevent sticking.
- Air Fry Meatballs: Place half the meatballs in the air fryer basket, making sure they are spaced apart. Air fry for about 10 minutes, flipping the meatballs halfway through to ensure even browning. Check for an internal temperature of 165°F (74°C) for doneness.
- Cook Remaining Meatballs: Remove the cooked meatballs and air fry the remaining batch, following the same procedure.
- Rewarm & Serve: Once all meatballs are cooked, place them all back in the air fryer for a few minutes to warm through. Serve hot with marinara sauce or your preferred dipping sauce.
Notes
- Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or air fryer before serving.
- For freezing, place the shaped meatballs on a parchment-lined sheet and freeze until firm. Transfer frozen meatballs to a ziplock bag and keep frozen for up to 3 months.
- To cook meatballs from frozen, air fry at 400°F for about 12 minutes until heated through and reaching an internal temperature of 165°F.
Nutrition
- Serving Size: 4 meatballs (approx. 113g)
- Calories: 211 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12.3 g
- Saturated Fat: 3.4 g
- Unsaturated Fat: 7.0 g
- Trans Fat: 0 g
- Carbohydrates: 5.5 g
- Fiber: 0.3 g
- Protein: 20.4 g
- Cholesterol: 85 mg
