These bite-sized air fryer chicken meatballs are my go-to appetizer for parties and holidays: they’re easy to make, serve a crowd, and stay juicy (never dry). They’re delicious with a variety of sauces and versatile enough to use in sliders or tossed in a simple glaze.
With summer heat making me reluctant to use the oven, the air fryer has become indispensable. I was a little hesitant the first time I tried meatballs in it, but they turn out fantastic—golden on the outside and tender inside when cooked at a higher temperature. A few culinary-school tips also help keep them flavorful and light instead of dense.
I often serve these with a roasted tomato sauce or a bright lemony pesto, but a store-bought Calabrian chili spread or BBQ sauce works great if I’m short on time. They’re also perfect for making sliders or sticky grape-jelly meatballs for a party.
93/7 ground chicken
I tested several ground chicken varieties and recommend using 90–93% lean. Leaner options (99%) are typically all breast meat and produce dry meatballs. A bit of fat keeps the meatballs tender and juicy—93/7 is what I use most often.
Avoid ultra-lean ground chicken (99%); the small amount of fat in 90–93% blends makes a big difference in texture.
Air fryer directions
Roll the meatballs gently—don’t compact them. Lightly shaped spheres produce the best texture.
Keep them warm for a party
If you need to cook in batches, keep finished meatballs warm by adding them to a pot or slow cooker filled with warm sauce set to LOW. This is the easiest way to hold a large quantity without drying them out.
Alternatively, arrange cooked meatballs on a sheet pan and keep them in a low oven (up to 1 hour) until ready to serve.
If you make this recipe, please leave a rating and review — feedback is always appreciated!
Easy Air Fryer Chicken Meatballs
Ingredients
- 1 Tablespoon olive oil (15 milliliters)
- 1 cup finely chopped sweet onion (about 140 grams)
- 1–1 1/4 cups Panko breadcrumbs (65–80 grams, adjust as needed)
- 2 pounds 93/7 or 90/10 ground chicken (900 grams)
- 1 Tablespoon minced garlic (about 3 large cloves, 15 grams)
- 2 large eggs
- 1/3 cup freshly grated Parmesan (about 40 grams)
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Kosher salt (more to taste)
- 1 teaspoon freshly cracked black pepper
- Neutral oil or cooking spray for greasing the air fryer basket
Instructions
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Heat the oil in a medium skillet over medium heat. When the oil shimmers, add the chopped onion and sauté until soft and golden at the edges, about 5 minutes. Transfer the onions to a large bowl and let them cool until just warm.
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Add 1 cup (about 65 grams) Panko, the ground chicken, garlic, eggs, Parmesan, Italian seasoning, salt, and pepper to the bowl with the onions. Fold gently with a rubber spatula until combined. If the mixture is very wet and hard to shape, add up to 1/4 cup (about 15 grams) more Panko.
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Portion the mixture using a #60 or 1-tablespoon scoop to make small meatballs. Wet your hands slightly to prevent sticking and roll each portion into a loose ball. Expect about 60–64 meatballs.
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Grease the air fryer basket with neutral oil or cooking spray. Arrange meatballs in a single layer with a little space between if possible. Air fry at 375°F (190–191°C) for 6–7 minutes, shaking or turning halfway through, until they are golden and register 165°F (74°C) in the center. Cook remaining meatballs in batches.
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To hold meatballs warm, place them on a sheet pan in a low oven for up to 1 hour, or transfer them into a pot or slow cooker with warm sauce set to LOW.
Notes
Do not use ground chicken leaner than 93%; it can produce dry meatballs.
Adjust salt to taste; the recipe uses 1 1/2 teaspoons since the meatballs are often tossed in sauce.
Serve with red sauce, pesto, a pepper spread, BBQ sauce, or serve sauce on the side. You can also customize herbs and swap Parmesan for an extra 1/4 cup (about 15 grams) of breadcrumbs if preferred.