Chicken Meatballs in the Air Fryer
Ground chicken is lean and sticky, so chicken meatballs tend to turn dry or fall apart in a skillet. Air fryer chicken meatballs hold their shape, brown on every side without turning, and are cooked through in about 11 minutes. A little panko, parmesan and a grated onion keep them moist, and there are no-breadcrumb and frozen versions below.
- Temperature
- 380°F190 °C
- Total time
- 40min
- Prep time
- 15min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 230kcal
Why the air fryer works for chicken meatballs
Chicken has less fat than beef or pork, and ground chicken has a wet, sticky texture. In a skillet the meatballs need constant turning and often break apart. In the air fryer, the circulating air sets the outside of the meatball quickly into a golden crust, and that crust holds the shape together while the inside finishes cooking.
Because the cooking time is short, there is little time for moisture to escape. Ingredients like grated onion, panko and parmesan add moisture and bind the mixture, so the finished meatballs are soft rather than rubbery. For beef or pork, see meatballs in the air fryer, which cooks beef and pork meatballs to 160 °F.
How to make chicken meatballs in the air fryer
Tap a time to start a timer.
- Mix gently In a large bowl, combine the chicken, panko, parmesan, egg, onion, garlic, parsley, salt, pepper and oregano. Mix with your hands only until it comes together; overmixing makes the meatballs tough.
- Shape Wet your hands and roll the mixture into 16 meatballs, about 1½ inches wide. Chill them for if the mixture feels very sticky.
- Preheat Preheat the air fryer to 380 °F for . Brush the basket lightly with oil and brush a little on top of each meatball.
- Cook Place the meatballs in a single layer with a small space between; most baskets hold 8 to 10, so cook in two batches. Cook each batch for , shaking the basket after .
- Check and rest Insert an instant-read thermometer into the center of the largest meatball. It must read 165 °F. Rest for before serving or adding to sauce.
Times and temperatures
| Chicken Meatballs | Temperature | Time |
|---|---|---|
| 1½-inch meatballsShake after 6 min | 380 °F (190 °C) | 11 min |
| 1-inch mini meatballs | 380 °F (190 °C) | 8–9 min |
| 2-inch large meatballs | 380 °F (190 °C) | 14–15 min |
| Frozen, store-bought | 380 °F (190 °C) | 10–12 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Weigh or scoop. Meatballs of the same size cook at the same speed. A small cookie scoop gives a uniform size.
- Wet your hands. Water on your hands stops the sticky mixture from clinging to your fingers.
- Sauce at the end. Toss the cooked meatballs in sauce rather than cooking them in it, to keep the crust.
What to serve with chicken meatballs
Chicken meatballs are good with spaghetti and marinara, in a sub with melted mozzarella or over rice with a vegetable side. For a lighter meal, serve them with zucchini in the air fryer and a green salad. Mini meatballs with toothpicks are a good party appetizer with a dipping sauce.
Storing and reheating
Cooked meatballs keep for 3 to 4 days in a sealed container in the refrigerator, and for up to 3 months in the freezer. Reheat them in the air fryer at 350 °F for 4–5 minutes, until they reach 165 °F in the center. Frozen cooked meatballs need 7–8 minutes. They are also good in soup or on a sandwich.
Variations
- Greek: Use 1 tbsp chopped fresh mint, 1 tsp dried oregano and crumbled feta, and serve with tzatziki.
- Asian-style: Replace the parmesan and oregano with 1 tbsp soy sauce, 1 tsp grated ginger and sliced scallions, then glaze with teriyaki or sweet chili sauce.
- Gluten-free: Use gluten-free breadcrumbs or almond flour in place of the panko.
If it does not turn out right
- The meatballs fall apart
- The mixture is too wet. Add 1 or 2 tablespoons more panko, chill the meatballs for 10 minutes and do not flip them with a fork before they have set; shake the basket instead.
- The meatballs are dry
- Ground chicken breast is very lean. Use ground thigh meat or add the grated onion and parmesan, and take the meatballs out at 165 °F.
- They stick to the basket
- Brush the basket with oil before loading, and wait until the second half of cooking to move them.
Questions and answers
How long do chicken meatballs take in the air fryer?
Meatballs of 1½ inches take about 11 minutes at 380 °F, shaken halfway. Smaller 1-inch meatballs take 8–9 minutes, and large 2-inch meatballs need 14–15 minutes.
Can I make chicken meatballs without breadcrumbs?
Yes. Replace the panko with 3 tbsp of almond flour or quick oats, or leave it out and add 1 extra tbsp of parmesan. The meatballs will be softer, so chill them well before cooking.
Can I cook frozen chicken meatballs in the air fryer?
Yes, straight from frozen. Cook store-bought frozen meatballs at 380 °F for 10–12 minutes, shaking halfway, until they reach 165 °F in the center.
What internal temperature should chicken meatballs reach?
Ground chicken must reach 165 °F according to the USDA. Check the center of the largest meatball.
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