Name: Air-Fryer Chicken Meatballs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 64 meatballs
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 cup sweet onions; 1 cup Panko breadcrumbs; 2 pounds ground chicken; 1 tbsp garlic; 2 eggs; 0.333 cup Parmesan cheese; 2 teaspoons Italian seasoning; 1.5 teaspoons Kosher salt; 1 tsp black pepper; neutral oil

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Air-Fryer Chicken Meatballs

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Heat the oil in a medium skillet over medium heat. Once the oil is shimmering, add the onion. Sauté until the onions are softened and golden-brown on the edges, about 5 minutes. Spoon the onions into a large mixing bowl and cool until the onions are warm.

To the bowl of onions, add 1 cup (65 grams) of Panko breadcrumbs, ground chicken, garlic, eggs, Parmesan cheese, Italian seasoning, Kosher salt, and black pepper. Mix the meat mixture with a rubber spatula until it's well-combined. Don't over-mix or the meatballs will be dense! If the mixture is very wet and hard to roll, add another 1/4 cup (15 grams) of breadcrumbs.

Use a #60 scoop to divide the meat mixture into 1 tablespoon portions. Then dampen your hands with a little water (this keeps the meat from sticking), and roll each portion of meat into a loose ball. You should have about 60-64 small meatballs.

Grease the basket of an air fryer with neutral oil or cooking spray. Place as many meatballs as you can in a single layer, leaving a little space between each one. Air fry the meatballs at 375°F (190°C) for 6-7 minutes, tossing them halfway through, until they are golden-brown and reach 165°F (74°C) in the centers. Repeat with the remaining meatballs until they're all cooked.

To keep the cooked meatballs warm, you can place them on a sheet pan and keep them warm in a low oven for up to 1 hour. Or, add them to a pot or slow cooker of sauce over low heat.

Nutrition

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Tips & Tricks (5)

Chill Your Mixture 🧊
Refrigerate the meatball mixture for at least 30 minutes before forming and air-frying to help them hold their shape better and cook more evenly throughout.
Don't Overwork the Meat 🤚
Mix ingredients gently with a light hand until just combined—overmixing develops gluten in the breadcrumbs, making meatballs dense and tough instead of tender and fluffy.
Toast Your Panko First 🍞
Lightly toast the Panko breadcrumbs in a dry skillet for 1-2 minutes before mixing to enhance their nutty flavor and create a crispier exterior on the finished meatballs.
Spray Between Batches 🌫️
Lightly mist the air fryer basket with neutral oil and shake the meatballs halfway through cooking to ensure all sides get golden and crispy, not just the bottoms.
Grate Cheese Fresh 🧀
Use freshly grated Parmesan rather than pre-grated for superior flavor and texture—pre-grated versions contain anti-caking agents that can make meatballs slightly grainy.