Air Fryer Chicken Meatballs (No Breadcrumbs!)

These Air Fryer Chicken Meatballs are tender and juicy, seasoned with a simple herb and spice blend, and made without breadcrumbs. They're naturally gluten-free and ready in less time than oven baked meatballs! The meatballs stay super moist thanks to the addition of almond flour, parmesan cheese and a little olive oil. All three ingredients add much needed fat to lean ground chicken and help keep these meatballs juicy and tender.

They're delicious as an appetizer or served as a meal with my air fryer spaghetti squash and fresh tomato marinara sauce!

What makes these chicken meatballs so good?

• Since they're made with almond flour instead of breadcrumbs, they're naturally gluten-free.
• The meatballs cook in less time than the oven (in just 10-12 minutes) and you don't need to stop the air fryer to flip them.
• If you're using a larger capacity air fryer (mine is a 5.8 quart), you can cook the meatballs all in one batch.

Ingredient notes

• Ground chicken - While you can use white or dark ground chicken for this recipe, I prefer ground chicken that's darker as it produces juicier meatballs. Dark ground chicken will include meat from the legs and thighs, while white ground chicken will include more breast meat. (Save the white meat for my breaded air fryer chicken patties)!
• Almond flour - Used in place of breadcrumbs to bind the meatballs. The high fat content of the almond flour also adds moisture. I've only tested this recipe with finely ground almond flour and not almond meal.
• Egg - Just one large egg helps bind the meatballs together and adds moisture.
• Oil - I like to add ½ a tablespoon of olive oil to the meatball mixture to add a little more fat and moisture. (I do the same with my air fryer turkey burgers).
• Parmesan cheese - Parmesan adds amazing flavor and helps create a tender texture. I like to finely grate it so it more evenly distributes throughout the meatballs. While you can buy grated parmesan, I prefer to grate my own. I would avoid the pre-shredded packages and shelf stable grated parmesan.
• Seasonings - A basic mix of dried oregano, parsley and basil along with garlic powder, onion powder and salt makes these meatballs super flavorful.

How to make ground chicken meatballs in the air fryer

Step 1: Add all of your ingredients to a large bowl.

Step 2: Use a fork to gently mix everything together until just combined.

Step 3: Roll the mixture into 16 balls (about 1.5 tablespoons per meatball) and arrange in a single layer in the air fryer basket.

Step 4: Air fry at 350F for 10-12 minutes, or until cooked through (the internal temperature should be 165F). Check the meatballs at the midway point. If they're browning too much on top, flip them over. (I normally don't need to do this).

Storage and freezing tips

Refrigerate: Cooked meatballs should be stored in an airtight container in the fridge and enjoyed within 3-4 days.

Freeze: To freeze the meatballs, just let them cool in the fridge and then arrange in a single layer, or in between sheets of parchment paper, in a freezer safe container. Once frozen, you can also store them in a freezer safe resealable bag. They will last for 3 months in the freezer.

Defrost and reheat: Let the frozen chicken meatballs thaw in the fridge overnight, or defrost them in the microwave. For best results, reheat in the microwave until warmed through (usually takes about 45-60 seconds) or on the stovetop in marinara sauce. I usually avoid reheating them in the oven or air fryer as they tend to dry out.

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