Juicy Air Fryer Chicken Meatballs

Juicy Air Fryer Chicken Meatballs

These air fryer chicken meatballs are my go-to for busy weeknights—they’re juicy, flavorful, and ready in just 15 minutes. Made with lean protein and hidden veggies, they’re perfect for a healthy meal prep and taste amazing on their own or served with pasta, rice, basil pesto without pine nuts, or your favorite sauce.

5 from 4 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

Ingredients

1 lb ground chicken, 93% lean is best (99% works too!)
1 large egg
½ cup breadcrumbs or panko breadcrumbs, gluten-free if needed
⅓ cup yellow onion, shredded or minced
1 ½ cups baby spinach, finely chopped (optional)
¼ cup grated parmesan
2 teaspoon Dijon mustard
2 large garlic cloves, minced
2 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ - 1 teaspoon red chili flakes, optional for spice

Instructions

Preheat the air fryer: Set to 370°F (188°C) and lightly spray the basket or line with perforated parchment paper.
Mix the ingredients: In a large bowl, combine ground chicken, egg, breadcrumbs, onion, spinach (if using), parmesan, Dijon, garlic, parsley, paprika, salt, pepper, and chili flakes.
Don’t overmix: Gently mix with your hands until just combined to keep the meatballs tender.
Shape the meatballs: Form into 16–20 evenly sized meatballs using your hands or a scoop.
Arrange in the basket: Place meatballs in a single layer in the air fryer; cook in batches if needed.
Air fry until golden: Cook for 8–10 minutes, flipping halfway through, until browned and cooked to 165°F (74°C).
Serve and enjoy: Pair with marinara, pesto, or your favorite sauce over pasta, rice, or zoodles.

Notes

Don’t overmix the meatball mixture—this helps keep them tender.

Use 93% lean ground chicken for the best balance of moisture and flavor. 99% lean can work, but the texture will be drier.

Gluten-free? Use gluten-free breadcrumbs (avoid coarse ones—they don’t bind as well).

Dairy-free? Skip the parmesan or use a plant-based alternative.

Make ahead: Cooked meatballs store well in the fridge for 3–4 days or freeze for up to 3 months.

Nutrition

Course Dinner, Lunch

Cuisine American, Italian

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!