Air Fryer Chicken Meatballs

Air Fryer Chicken Meatballs are tender and juicy, seasoned with a simple herb and spice blend, and made without breadcrumbs or parmesan cheese. They’re gluten-free and dairy-free and come together in less than 30 minutes.

Why you’ll love this chicken meatballs recipe

Quick and easy: They mix together in one bowl and air fry in just 10-12 minutes.

Juicy and flavourful: They’re made with a simple herb and spice seasoning, and turn out juicy thanks to the addition of a little oil.

Freezer friendly: You can store the fully cooked meatballs in the freezer for up to 3 months, so they’re great for meal prep.

Versatile: You can serve them as an appetizer or add them to pasta, rice, pizza or salads as a main dish.

Dairy-free and gluten-free: Without cheese and breadcrumbs, these meatballs are great for those with dairy or gluten sensitivities.

Details on the ingredients

Ground chicken – You can use white or dark ground chicken meat for this recipe.

Egg – Just one helps bind the meatballs together.

Oil – Just a tablespoon helps keep the meatballs moist and juicy.

Almond flour – Used in place of breadcrumbs to bind the meatballs.

Nutritional yeast – Used in place of parmesan cheese, this adds a little ‘cheesy’ flavour that’s dairy-free.

Herbs and spices – A basic mixture of dried oregano and basil, garlic powder and onion powder make these meatballs super flavourful.

Salt and pepper – To enhance the other flavours.

How to make chicken meatballs without breadcrumbs

• Add all of your ingredients to a large bowl. Use a fork or your hands to mix everything together until combined.

• Roll the chicken mixture into 16-18 balls about 1.5-inches in diameter.

• Air fry in batches at 350F for 10-12 minutes. Check the meatballs at the midway point. If they’re browning too much on top, flip them over.

How do you know when air fryer chicken meatballs are cooked? 

The meatballs are done when they’re browned on the outside and fully cooked through. Safely cooked ground chicken should have an internal temperature of 165F. I always use a meat thermometer to check for doneness.

How to keep chicken meatballs moist

• Add an egg, which not only helps with binding, but adds moisture too.

• Add a little oil, which helps keep the chicken meatballs tender and juicy.

• Use almond flour in place of breadcrumbs, which has added moisture.

• Be careful not to overwork the ground chicken mixture as the meatballs will get tough instead of tender.

• Ground chicken will dry out quickly, so keep an eye on the meatballs and be careful not to over cook them.

Is it better to use white or dark ground chicken meat?

I’ve made these meatballs with both white and dark ground chicken. The white chicken meatballs dry out a little faster, so I find they are fully cooked after about 10-11 minutes. The dark chicken meat requires an extra minute or two of air frying time. 

Can you make this recipe into air fryer turkey meatballs?

Absolutely! This recipe is easily made with ground turkey instead of ground chicken. 

What type of air fryer was used for this recipe?

This recipe was tested in a 2.75 quart Philips air fryer and in a larger capacity Cuisinart air fryer/convection/toaster oven.

My Philips is a smaller air fryer, so the meatballs needed to be air fried in two batches. The Cuisinart was able to handle all of the meatballs in one batch. 

The tops of the meatballs browned more quickly in the Cuisinart, so if you’re using a similar type of air fryer, you will need to flip the chicken meatballs at the mid way point. The meatballs also cooked a little quicker in the toaster oven style air fryer.

Storage, freezing and reheating

These chicken meatballs should be stored in an airtight container in the refrigerator and enjoyed within 3-4 days.

To freeze them, just let them cool in the refrigerator and then arrange in a single layer, or in between sheets of wax paper, in a freezer safe container. They should last for up to 3-4 months in the freezer.

When ready to enjoy, let them thaw in the refrigerator or defrost 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 in the oven or air fryer as they tend to dry out.

Additional recipe tips and substitutions

• If the ground chicken mixture is too wet or sticky (some brands of ground chicken are wetter than others), just refrigerate the mixture for 30 minutes to firm it up before rolling it into balls.

• Be sure not to overcrowd your air fryer. You want a little bit of space in between the meatballs to ensure they air fry evenly.

• The air frying time is based on meatballs that are 1.5 inches in diameter. If you make smaller or larger meatballs, you will need to adjust the air frying time accordingly.

• The air circulates around the meatballs in the air fryer, so they usually cook evenly without any flipping. You’ll only need to flip them if they start to brown too quickly on top. 

• Chicken meatballs overcook and dry out quickly so make sure you don’t over air fry them. Use a meat thermometer to start checking for doneness after 10 minutes of air frying. You want them juicy but at a safe internal temperature of 165F.

What to serve with chicken meatballs

• I usually serve these chicken meatballs with sauce, either as an appetizer or with pasta or zucchini noodles for a main meal. This homemade marinara sauce is made with fresh tomatoes and basil, and is perfect for serving with chicken meatballs.

• You can also add these meatballs to salads or rice bowls, tuck them into wraps and sandwiches, or use them as a topping for homemade pizza.

Other air fryer appetizer recipes you might enjoy

• Air Fryer Crab Cakes

• Air Fryer Salmon Patties

• Air Fryer Jalapeño Poppers

If you make these chicken meatballs in the air fryer, I would love to hear what you think in the comments below.

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