Can ground turkey be used instead of ground chicken?

Absolutely! Or, you can try this air fryer turkey meatballs recipe.

How do you know when chicken meatballs are cooked?

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.

Is it better to use white or dark ground chicken for these meatballs?

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.

Air Fryer Chicken Meatballs (No Breadcrumbs!)

Name: Air Fryer Chicken Meatballs (No Breadcrumbs!)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
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

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

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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.