Air Fryer Chicken Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3 (4 meatballs per serve)
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Calories
272 kcal
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Course
Main Course
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Cuisine
British
Air Fryer Chicken Meatballs
Description
This recipe uses skinless, boneless chicken thighs roughly minced and mixed with sautéed onion and garlic, an egg, parsley, and cheese options including parmesan or nutritional yeast, along with seasonings like Italian herbs, paprika, salt, and black pepper. The mixture forms meatballs that are air-fried, yielding a crispy outside and juicy interior.
The cooking involves preheating the air fryer to 370°F and arranging oiled meatballs spaced apart to allow hot air circulation, cooking until golden and fully cooked inside. The choice of parmesan or nutritional yeast affects carb content slightly but provides a savory depth.
Serving ideas include pairing with salads, pasta, or sauces, or eating as snacks. The recipe yields three servings of four meatballs each. Handling the sticky mixture requires oiling hands frequently or refrigerating the mixture for easier shaping.
They store well: keep leftovers refrigerated up to three days or freeze for longer storage. Reheat thoroughly before serving.
Ingredients
- 1.1 lb chicken thighs 500g, skinless + boneless, chopped into 2 inch cubes
- 1 tablespoon olive oil + more to air fry
- 1 onion 60g, finely diced, small
- 3 garlic minced, cloves
- 1 egg medium
- ¼ cup parsley finely chopped (15g)
- 2 tablespoon nutritional yeast 25g, or 2 tablespoons finely grated parmesan (15g)
- 1 tablespoon tomato puree tomato paste
- 2 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper cracked
Instructions
- Remove the basket from the air fryer and put it on a plate. Spray the bottom of the basket with oil.
- Add the chicken thighs to a food processor and pulse using the s blade until roughly minced.
- Add 1 tablespoon of olive oil to a skillet or frying pan and sauté the onions for 3 - 4 minutes until soft. Add the garlic for 1 minute until fragrant.
- Add the onion mix to the roughly ground chicken in the food processor as well as all other ingredients (choose between nutritional yeast or parmesan). Gently pulse to combine.
- Rub your hands with olive oil. You need to do this to stop the meatball mixture from sticking to your hands. Roll the mixture into 12 meatballs and place them into the air fryer basket, leaving space around each meatball so the air can circulate. Once all meatballs are in the basket, mist them with olive oil.
- Preheat the air fryer to 190C / 370F.
- Once it is hot, add the basket into the air fryer. Air-fry the meatballs for 10-12 minutes or until golden brown on the outside and cooked through on the inside. Option to turn them halfway through. Air fryers differ and some can take longer to cook than others. The meatballs are done when the centre reaches a temperature of 74C or 165F.
Notes
- Oiling your hands while shaping prevents sticking and makes rolling easier.
- If the mixture is too sticky, refrigerate it for 15 minutes before forming meatballs.
- Store cooked meatballs in an airtight container in the fridge for up to 3 days or freeze for 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3(4 meatballs per serve)
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Total Carbohydrates | 7.8g | 3% |
| Protein | 39.4g | 79% |
| Fat | 8.8g | 14% |
| Saturated Fat | 2.3g | 12% |
| Fiber | 3.2g | 13% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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