Chicken Meatballs
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Air fryer chicken meatballs are a quick and easy protein to add to any meal. They cook evenly and stay tender inside. You'll find a base recipe with Asian-inspired flavors and cooking times.
Ingredients
- 1 lb ground chicken
- 1 large egg
- 1/3 cup panko breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
- 1 green onion, finely sliced
- 1/4 teaspoon white pepper
Season it upPairs with Garlic Parmesan, Tuscan Sun, Buffalo Wing, or Simple Salt & PepperSee all seasonings →
Steps
- 01Mix all ingredients in a bowl. Ground chicken is very soft and sticky. That's normal.
- 02Wet your hands and roll into golf ball sized portions. Re-wet between every few meatballs.
- 03Place on a plate. Refrigerate for at least 15 minutes before cooking. Chicken meatballs fall apart more easily than beef, and chilling firms them up.
- 04Ready for the air fryer.
These are Asian-flavored by default because that's where chicken meatballs shine. For Italian-style, swap the soy sauce for 2 tablespoons parmesan, drop the sesame oil and ginger, add 1/2 teaspoon Italian seasoning.
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How to Air Fry It
- 01Preheat the air fryer to 380°F (193°C).
- 02Mix ground chicken with your preferred seasonings and form into 1.5-inch meatballs.
- 03Spray the air fryer basket with oil and arrange the meatballs in a single layer.
- 04Lightly spray the tops of the meatballs with oil to prevent them from drying out.
- 05Air fry at 380°F (193°C) for 12 minutes, shaking the basket halfway through, until the internal temperature reaches 165°F (74°C).
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 4 days refrigerated or 3 months frozen. Reheat from fridge at 350°F (175°C) for 4 minutes. From frozen, 375°F (190°C) for 8 minutes.
Discussion
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