Air Fryer Chicken Meatballs
Air Fryer Chicken Meatballs combine ground chicken, breadcrumbs, Parmesan, and garlic; air fry at 400°F for 12 minutes until golden with a juicy, tender center.
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Method
- 1
Mix ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Don't overmix.
- 2
Form into 1.5-inch meatballs (about 16). Wet hands prevent sticking.
- 3
Spray with oil. Air fry at 400°F for 10-12 minutes, shaking once at 6 minutes, until golden and cooked through (165°F).
- 4
Toss in your sauce of choice or serve with dipping sauces.
Pro tip. Ground chicken is lean and can dry out — the egg and breadcrumbs add moisture. Don't overmix or they get tough. If the mixture is too wet, add more breadcrumbs a tablespoon at a time.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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