Air Fryer Chicken Parmesan Meatballs
Deliciously crispy and easy to make, these Air Fryer Chicken Parmesan Meatballs are perfect for a high-protein dinner.
Equipment
- 1 air fryer preheated to 375°F
- 1 mixing bowl large
Ingredients
Meatball Mixture
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 cloves garlic minced
- 1 egg beaten
- 1 tsp Italian seasoning
- Salt and pepper to taste
Optional Additions
- 1/4 cup chopped fresh basil
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp red pepper flakes
Instructions
Preparation
- In a large mixing bowl, combine ground chicken, breadcrumbs, parmesan cheese, minced garlic, beaten egg, Italian seasoning, salt, and pepper. Mix until all ingredients are well combined.
- Roll the mixture into 1-inch balls, ensuring they are of uniform size for even cooking.
Cooking
- Preheat your air fryer to 375°F to ensure even cooking and a crispy texture.
- Place the meatballs in the air fryer basket in a single layer, making sure they do not touch. Cook for 12-15 minutes, shaking the basket halfway through cooking to ensure even browning.
Serving
- Transfer the cooked meatballs to a serving dish and garnish with extra parmesan cheese and fresh basil if desired. Serve immediately with your choice of sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5-7 minutes before serving.
Notes
Pro Tips: Preheat the air fryer for even cooking. Roll meatballs of uniform size.
Ingredient Substitutions: Use turkey instead of chicken for a leaner option.
How to Serve: Pair with pasta or a fresh salad.
Storage & Freshness: Refrigerate leftovers for up to 3 days.
Make-Ahead Tips: Prepare and freeze raw meatballs for future use.
Ingredient Substitutions: Use turkey instead of chicken for a leaner option.
How to Serve: Pair with pasta or a fresh salad.
Storage & Freshness: Refrigerate leftovers for up to 3 days.
Make-Ahead Tips: Prepare and freeze raw meatballs for future use.