These air fryer chicken meatballs take just 7 minutes to cook and use simple ingredients like ground chicken, panko, and parmesan. They’re lean, versatile, and perfect for meal prep or quick weeknight dinners. We make them at least once a week and use them so many different ways!
I’ve been making these air fryer chicken meatballs on repeat lately because they’re one of those recipes that works for literally everything.
Need a quick protein to throw over pasta? Done. Want to meal prep some bowls for the week? These are perfect. Looking for something to serve with our broccoli mac and cheese that won’t leave you feeling heavy? Yep, these chicken meatballs are it.
Even though I make these at least once a week (can’t help it, ground chicken is so budget-friendly and these are so popular in my house), I’m still surprised by how such a simple recipe is so loved by my family.
Just easy, reliable meatballs that you can use about a dozen different ways. That’s my kind of recipe.
3 Reasons You’ll Love This Recipe:
Meal prep friendly – Make a double batch on Sunday and you’ve got protein sorted for the week. They reheat beautifully and hold up great in the fridge.
They’re done in 7 minutes – Seriously, from air fryer to plate in less than 15 minutes. Perfect for those nights when you need dinner fast.
So versatile – Serve them with pasta and marinara, add them to grain bowls, pair them with veggies and rice, or just eat them with your favorite dipping sauce. They work with everything.
Ingredients, Swaps, & Tips:
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Ground turkey swap: You can use ground turkey instead of chicken if that’s what you have. The cooking time stays the same.
Panko – Panko is a Japanese bread crumb that is light, airy, and crispy. It makes the meatballs a little less dense than traditional breadcrumbs would.
Seasoning – We’re keeping it basic with garlic powder, onion powder, and salt. You can doctor these up in a million ways. Try Cajun seasoning or Italian seasoning!
For extra browning: Give the meatballs a quick spritz with oil spray before cooking. I do this when I want them to look a little more golden and crispy on the outside.
Cookie scoop trick: Using a medium cookie scoop makes portioning so much easier and keeps all the meatballs the same size so they cook evenly.
Don’t skip the internal temp check: I always use my instant-read thermometer to make sure they hit 165 degrees. Every air fryer runs a little different, so yours might need a minute more or less.
Working in batches: Don’t crowd the basket! Give them a little space so the air can circulate. I usually do two batches and just keep the first batch warm under foil while the second one cooks.
Step by Step:
Add all of the ingredients to a mixing bowl and use a spoon or your hands to mix well.
Use a medium cookie scoop to portion out the mixture into evenly sized meatballs.
Use your hands to roll each scoop into balls. Spritz them with a bit of oil spray for extra browning in the air fryer if you like.
Air fry at 400 degrees for 7 minutes or until the meatballs reach an internal temp of 165.
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Storage:
- Refrigerator: Store leftover meatballs in an airtight container for up to 4 days. They reheat really well in the air fryer at 350 degrees for about 3 minutes.
- Freezer: These freeze beautifully! Let them cool completely, then freeze in a single layer on a baking sheet for an hour. Once frozen, transfer to a freezer bag for up to 3 months. Reheat from frozen in the air fryer at 350 degrees for about 8-10 minutes.
- Meal prep tip: I like to make a double batch and portion them into containers with rice and veggies for easy grab-and-go lunches during the week.
Serving Ideas
Mediterranean Bowl: Start with some fluffy couscous or quinoa, add cucumber, cherry tomatoes, red onion, and a handful of spinach. Top with the meatballs and a generous dollop of tzatziki. Sometimes I’ll add a few kalamata olives if I’m feeling fancy. Chad requests this one all the time.
Asian-Inspired Bowl: This is my go-to. Rice (white or brown, whatever you have), edamame, shredded carrots, snap peas, and maybe some sliced cucumber. Drizzle with Japanese BBQ sauce or teriyaki.
Tex-Mex Bowl: I know, meatballs in a burrito bowl sounds weird, but trust me. Cilantro lime rice, black beans, corn, diced tomatoes, avocado, and a little shredded cheese. The meatballs work surprisingly well with salsa or a chipotle crema drizzled over everything.
Italian-ish Bowl: Keep it simple with some orzo or regular pasta, roasted zucchini and bell peppers, marinara sauce, and extra parmesan. A classic, but updated.
Greek-Style Bowl: Similar to the Mediterranean one, but I use orzo instead, add some roasted red peppers, feta cheese, and finish with a lemon-herb dressing. The brightness of the lemon really complements how savory the meatballs are.
Comfort Food Bowl: When I just want something cozy, I’ll do mashed potatoes (or mashed cauliflower if I’m trying to add more veggies), air fryer broccoli, some sweet corn, and gravy. It’s like a lighter version of our copycat KFC bowls.
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