Ingredients
1 lb ground chicken
1/2 cup breadcrumbs (use almond flour for gluten-free)
1/4 cup grated parmesan cheese
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 egg
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
pinch of red pepper flakes (optional)
Instructions
In a large bowl, combine ground chicken, breadcrumbs, parmesan, garlic, parsley, egg, salt, pepper, and red pepper flakes.
Mix until just combined; avoid overworking the meat.
Divide mixture into 12 equal portions and roll into balls (about 1.5-inch diameter each).
Place meatballs in air fryer basket in a single layer (spray with cooking spray if desired).
Preheat air fryer to 375°F (190°C) for 5 minutes.
Cook meatballs for 12 minutes, flipping halfway through.
Let rest 5 minutes before serving.
Notes
Make mix ahead and refrigerate up to 24 hours.
Crispiness improves if meatballs are chilled before air frying.
Serve with marinara sauce or a yogurt-based dip for a lighter option.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Quick Chicken
- Method: Air Frying
- Cuisine: American-Italian
- Diet: Halal
Nutrition
- Serving Size: 1 meatball
- Calories: 140
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg