Juicy Air Fryer Chicken Meatballs

Juicy Air Fryer Chicken Meatballs

These air fryer chicken meatballs are juicy, high-protein, and ready in 15 minutes. Made with lean ground chicken and hidden veggies, they hold up great for meal prep and taste just as good on their own as they do over pasta, rice, or basil pesto without pine nuts.

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

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