If you’re looking for a simple, satisfying, and mess-free way to make meatballs, your air fryer just became your best friend. These chicken meatballs come together in minutes, cook lightning fast, and stay deliciously tender thanks to a few smart tricks—including a little mozzarella right in the mix.
Why You’ll Love These Meatballs
- Done in 15 minutes start to finish
- Healthier than pan-fried, with just 1 tablespoon of oil
- Juicy every time, thanks to cheese and just the right fat ratio
- Perfectly versatile for pasta, sandwiches, salads, or snacks
Ingredients You’ll Need
- Ground chicken (1 lb): Go for 90-93% lean. Avoid super-lean ground breast—it’ll dry out.
- Panko breadcrumbs (½ cup): Light texture and perfect binding.
- Mozzarella cheese (½ cup shredded): The secret to juicy, flavorful meatballs.
- Egg (1 large): Binds everything together.
- Olive oil (1 tbsp): Keeps the meatballs tender and adds richness.
- Garlic powder (½ tsp), Onion powder (½ tsp), Red pepper flakes (¼ tsp, optional): For a little extra depth and spice.
- Salt and black pepper (to taste)
How to Make Chicken Meatballs in the Air Fryer
Step 1: Mix
In a large bowl, combine ground chicken, breadcrumbs, mozzarella, egg, olive oil, and seasonings. Mix thoroughly using your hands or a spatula until fully incorporated.
Step 2: Roll
Using a cookie scoop or tablespoon, portion out and roll into balls (about 2 tablespoons each). Lightly grease your hands to prevent sticking.
Step 3: Air Fry
Place meatballs in a single layer in your air fryer basket. Air fry at 375°F (190°C) for 8–10 minutes, shaking halfway through. They’re done when golden on the outside and cooked through (internal temp: 165°F).
Tips for Juicy Chicken Meatballs
- Don’t overmix. Just enough to bring the mixture together—overworking will make them tough.
- Use mozzarella inside. Not on top! It melts beautifully and adds moisture.
- Don’t skip the oil. A little fat is key to keeping lean chicken moist.
- Check doneness. They should feel springy but firm and reach 165°F inside.
Easy Variations
- Cheesy: Add ½ cup shredded cheddar with mozzarella.
- Italian-style: Add 1 tsp Italian seasoning, ¼ cup grated Parmesan, and use Italian breadcrumbs.
- Spicy: Use pepper jack cheese and more red pepper flakes.
- Greek-style: Stir in cooked spinach and swap mozzarella for crumbled feta.
- Stuffed: Tuck a small cube of mozzarella into the center of each ball.
- Turkey version: Simply swap chicken for ground turkey.
Serving Ideas
- With spaghetti: Toss with marinara and serve over noodles.
- In subs: Stuff into hoagie rolls with sauce and melty cheese.
- On pizza: Slice and scatter over your favorite homemade pizza.
- As appetizers: Serve with toothpicks and warm dipping sauce (marinara, arrabbiata, or even buffalo ranch).
- In salads: Great in a Caesar salad or pasta salad for a hearty protein boost.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a zip-top bag for up to 2 months.
- Reheat:
- Air fryer: 2–3 min from fridge, 3–6 min from frozen at 375°F
- Stovetop: Simmer in marinara sauce until warmed through
Final Thoughts
These Air Fryer Chicken Meatballs are a total weeknight win—fast, flavorful, and freezer-friendly. Whether you tuck them into a sandwich, pile them on pasta, or serve them straight up with dipping sauce, they’re guaranteed to be a hit with everyone at the table. And best of all? No oily splatters or pans to scrub.
Air Fryer Chicken Meatballs
These juicy and tender Air Fryer Chicken Meatballs are quick, easy, and downright delicious. With perfectly balanced seasoning and a touch of melty cheese, they’re ideal for busy weeknights.
Ingredients
- 1 large egg
- 1 pound ground chicken
- ½ cup finely chopped onion
- 1 cup shredded mozzarella (or any good melting cheese)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ cup panko breadcrumbs
- ½ to ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- In a large mixing bowl, combine the ground chicken, egg, shredded cheese, chopped onion, panko, olive oil, garlic, salt, pepper, and red pepper flakes if using. Mix until everything is fully incorporated.
- Scoop out about 3 tablespoons of the mixture and gently roll into smooth meatballs. If the mixture is sticky, lightly coat your hands with a bit of oil or water to make shaping easier.
- Preheat your air fryer to 375°F. Once preheated, arrange the meatballs in a single layer in the basket, leaving a bit of space between each one.
- Cook for 7 to 9 minutes, or until the meatballs are golden and cooked through.
Notes
- Don’t skip the olive oil. It’s key to keeping these meatballs moist and tender, especially when working with lean ground chicken.
- Air Fryer Used: This recipe was tested using the 6-quart Instant Vortex. It holds a full batch of meatballs (1 lb of meat) in a single round of cooking.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 317Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 145mgSodium 597mgCarbohydrates 12gFiber 1gSugar 2gProtein 28g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.