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!
Even though these meatballs are made without breadcrumbs, they stay super moist thanks to the addition of almond flour, parmesan cheese and a little olive oil. All three of these ingredients add much needed fat to the lean ground chicken, and help keep the meatballs juicy and tender.
They’re delicious on their own as an appetizer with my creamy pumpkin seed pesto or homemade marinara sauce or served over pasta or rice for a filling meal.
*This recipe was originally published in February 2021. It has been updated with new photos and tweaks to the recipe, as well as additional tips for readers.
Table of contents
What makes these air fryer 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.
Ingredients and substitutions
Below is a brief overview of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact quantities used.
- 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).
- 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 1/2 a tablespoon of olive oil to the meatball mixture to add a little more fat and moisture.
- 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
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
How to keep chicken meatballs from drying out
- Use darker ground chicken instead of white, which is leaner and dries out quicker.
- Add an egg, which not only helps with binding, but adds moisture too.
- Add a little oil and don’t skip the parmesan cheese! Both add fat and moisture to help keep the meatballs tender and juicy.
- Use almond flour in place of breadcrumbs, which has added moisture.
- Don’t overcook the meatballs as they will loose their juices and dry out.
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.
Additional recipe tips
- If the ground chicken mixture is too wet or sticky to roll into balls, just refrigerate the mixture for 30 minutes to help firm it up.
- Your hands will still get sticky, so you may need to wipe or rinse your hands a few times as you’re rolling the mixture into balls.
- Don’t overwork the ground chicken mixture as the meatballs will turn out tough and rubbery.
- 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.
Recipe FAQs
Absolutely! Or, you can try this air fryer turkey meatballs recipe.
The meatballs are done when they’re browned on the outside and fully cooked through. Fully cooked ground chicken should have an internal temperature of 165F. I always use a digital meat thermometer to check for doneness.
I’ve made these meatballs with both white ground chicken and dark ground chicken. Dark ground chicken is my preference as the meat isn’t as lean so the meatballs turn out tender and juicier. The white chicken meatballs dry out a little faster, so I find they are fully cooked at 10 minutes in my air fryer, while the dark chicken meatballs require another 1-2 minutes.
More air fryer chicken recipes
If you make this recipe, I’d love to hear what you think in the comments below!
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Air Fryer Chicken Meatballs (No Breadcrumbs!)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 meatballs
- Category: Appetizer
- Method: Air Fry
- Cuisine: American, Canadian
- Diet: Gluten Free
Description
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!
Ingredients
- 1 pound (454 grams) lean ground chicken
- 1/4 cup fine blanched almond flour
- 1 large egg
- 1/3 cup finely grated parmesan cheese
- 1/2 tablespoon olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Add all of the ingredients to a large bowl and use a fork to mix everything together until combined. (Be careful not to over mix as the meatballs may end up tough and rubbery).
- Roll the mixture into 16 balls (about 1.5 tablespoons for each meatball).
- Spray the bottom of the air fryer basket with non-stick cooking spray and arrange the meatballs in a single layer in the basket. (If your air fryer is smaller, you will need to air fry in two batches).
- Air fry on 350F for 10-12 minutes, or until the internal temperature of the meatballs reach 165F. (Check the meatballs at the midway point. If they’re browning too much on top, flip them over).
- Serve immediately or refrigerate and enjoy within 3-4 days.
Notes
- If the chicken mixture is too wet or sticky, just refrigerate it for 30 minutes to firm it up before rolling into balls.
- Your hands will still get sticky, so you may need to wipe or rinse your hands a few times as you’re rolling the mixture into balls.
- I prefer to use darker ground chicken instead of white, which is leaner and dries out quicker. I’ve tested both. The white chicken meatballs cook a little faster and are fully cooked in 10 minutes in my air fryer, while the darker chicken meatballs took another 1-2 minutes.
- The recipe instructions are based on a Cosori 5.8 quart air fryer. If you’re using a different brand, model and/or size, you may need to adjust the temperature or air frying time slightly.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Perhaps, I like chicken meatballs the most compared to other options, and those look seriously delicious! It didn’t occur to me that you can cook meatballs in the air fryer (Well we just got one recently, so I haven’t explored it that much), but the idea sounds great – about 12 minutes in the air fryer, and no mess, no fuss
Thanks Ben! I’ve definitely been finding that cooking meatballs in the air fryer is easier – quicker and less mess. Hope you enjoy your new air fryer!
These chicken meatballs look so good, Leanne! I think my kids would love these 🙂
Thanks Michelle!
These look like a great use for the air fryer and they sound super flavorful! Can’t wait to give them a try!
Thanks Katherine! I hope you get a chance to make them!