Air Fryer Herb Chicken Meatballs

Name: Air Fryer Herb Chicken Meatballs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) ground chicken (preferably 90/10 or 85/15); ½ cup (50 g) panko breadcrumbs; 1 (50 g) large egg, at room temperature; ¼ cup (15 g) fresh Italian (flat-leaf) parsley, finely chopped; 2 tbsp (6 g) fresh basil, finely chopped; 2 (6 g) garlic cloves, minced or finely grated; ¼ cup (25 g) Parmigiano-Reggiano or Parmesan cheese, finely grated; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); ½ tsp (1 g) fresh lemon, zest only (optional); 1 tbsp (15 ml) olive oil cooking spray or light olive oil in a spray bottle, for coating the air fryer basket

From the MyKitchenBank Kitchen

Tender, herb-infused chicken meatballs made in the air fryer in less than 35 minutes. These Italian-style meatballs are packed with fresh parsley, basil, and garlic, brightened with a touch of lemon zest. Cooked to a golden, lightly crispy exterior while staying juicy inside. Perfect served with marinara, pesto, over pasta, or as an easy appetizer.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 24–28 meatballs (4 servings as a main course, 6–8 as an appetizer)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1 lb (450 g) ground chicken (preferably 90/10 or 85/15)
½ cup (50 g) panko breadcrumbs
1 (50 g) large egg, at room temperature
¼ cup (15 g) fresh Italian (flat-leaf) parsley, finely chopped
2 tbsp (6 g) fresh basil, finely chopped
2 (6 g) garlic cloves, minced or finely grated
¼ cup (25 g) Parmigiano-Reggiano or Parmesan cheese, finely grated
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
¼ tsp (0.5 g) red pepper flakes (optional)
½ tsp (1 g) fresh lemon, zest only (optional)
1 tbsp (15 ml) olive oil cooking spray or light olive oil in a spray bottle, for coating the air fryer basket

Equipment (7)

Air fryer (medium to large capacity basket, minimum 4 quarts)
Large mixing bowl (at least 3 quarts)
Measuring cups and spoons
Tablespoon scoop or measuring spoon (for uniform sizing)
Meat thermometer (highly recommended for food safety)
Parchment paper (optional, for easy cleanup)
Tongs or serving spoon

Steps

Before you start

Gather all ingredients and wash fresh herbs if needed, then pat them dry for easier chopping and mixing
Read through the recipe so you understand the timing and have your serving plates and sauce options ready
Make sure your air fryer is clean and has proper ventilation around it
If using frozen chicken, thaw it completely before mixing

1
Prepare ingredients and mix
- Have all ingredients ready and at hand.
- Mince the garlic, finely chop the fresh parsley and basil, finely grate the Parmesan cheese, and zest the lemon if using.
- Place the ground chicken in a large mixing bowl.
- Add the breadcrumbs, egg, parsley, basil, minced garlic, grated Parmesan, kosher salt, freshly ground black pepper, red pepper flakes if using, and lemon zest if using.
- Using your hands or a wooden spoon, gently mix until just combined—the mixture should be cohesive but not overmixed.
- You should see no streaks of raw chicken; stop as soon as everything is evenly distributed.
+ Show details− Hide details
Ready when: Mixture is evenly combined with no streaks of raw chicken visible; texture is light and slightly fluffy
Tip: Overmixing develops gluten in the breadcrumbs and creates tough, dense meatballs—stop mixing as soon as everything is just combined
2
Form the meatballs
- Using a 1-tablespoon scoop or measuring spoon, portion the mixture into even amounts.
- Place each scoop between the palms of your hands and gently roll it into a smooth ball about 1¼ inches in diameter.
- Arrange the formed meatballs on a parchment-lined plate or baking sheet.
- You should yield 24–28 meatballs depending on how tightly you pack each one.
+ Show details− Hide details
Ready when: All meatballs are roughly the same size, smooth, and hold together when gently pressed
Tip: Use a tablespoon scoop for consistent sizing, which ensures all meatballs cook at the same rate
3
Preheat the air fryerOven 380°F / 195°C
- Set your air fryer to 380°F (193°C) and run it empty for 3 minutes to preheat.
- While it heats, you can prepare your serving plates or sauce.
4
Load the air fryer basket
- Lightly spray the air fryer basket with olive oil cooking spray on all interior surfaces.
- Arrange the meatballs in a single layer in the basket, spacing them about ¼ inch apart so hot air can circulate freely around each one.
- Avoid stacking or crowding—crowding prevents even browning.
- If your air fryer is small or you've made a large batch, cook in two batches.
+ Show details− Hide details
Tip: Proper spacing is key—meatballs need room for hot air to circulate, which ensures even browning on all sides
5
Air fry until golden and cookedOven 380°F / 195°C
- Cook the meatballs at 380°F (193°C) for 12–15 minutes.
- At the 6-minute mark, gently shake the air fryer basket or use tongs to turn each meatball, ensuring all sides get exposed to hot air.
- Continue cooking until the meatballs are golden brown on all sides and cooked through.
- The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the center of the largest meatball.
+ Show details− Hide details
Ready when: Meatballs are golden brown on all sides; internal temperature reads 165°F (74°C) in the thickest meatball
Tip: A meat thermometer is the most reliable way to check doneness with ground chicken—always verify food safety
6
Cool slightly and serve
- Carefully remove the meatballs from the air fryer using tongs or a serving spoon.
- Transfer them to a serving plate or bowl and let them rest for 2–3 minutes.
- This allows residual heat to finish cooking the interior and helps them firm up slightly.
- Serve warm with marinara sauce, pesto, over pasta, or as an appetizer with your favorite dipping sauce.
+ Show details− Hide details
Tip: Letting meatballs rest briefly prevents them from falling apart when plating

Good to know

Tips

Don't overmix the chicken mixture after adding breadcrumbs and egg—mix just until combined. Overmixing develops gluten in the breadcrumbs, leading to tough, dense meatballs instead of light, tender ones.
For extra crispiness, spray the formed meatballs lightly with cooking oil before placing them in the air fryer basket.
A meat thermometer is essential for food safety with ground chicken. Always check the internal temperature of at least one meatball to ensure it reaches 165°F (74°C).
These meatballs are highly versatile: serve with marinara or pesto for dipping, toss with pasta and sauce, use in a sub sandwich, add to Italian soup, or serve as a weeknight main over greens or risotto.

Make ahead

You can form the meatballs up to 24 hours in advance. Arrange them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. They'll cook 1–2 minutes longer from the refrigerator. For longer storage, freeze the formed (uncooked) meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 3–5 minutes to the cooking time.

Storage & reheating

Room temperature: Place cooled meatballs in an airtight container; they'll keep for up to 2 hours (cool to room temperature first before covering to prevent condensation). Refrigerator: Store in an airtight container for up to 4 days. Reheat in the air fryer at 350°F (175°C) for 5–7 minutes. Freezer: Place cooled meatballs in a freezer bag for up to 3 months. Reheat from frozen in the air fryer at 350°F (175°C) for 8–10 minutes.

Substitutions

ground chicken (preferably 90/10 or 85/15) → Ground turkey or ground beef. Use the same amount by weight. Turkey may cook 1–2 minutes faster due to moisture; beef is richer but works beautifully. Always check internal temperature.
fresh Italian (flat-leaf) parsley → Dried Italian herbs, oregano, or thyme. Use 1 tablespoon total of dried herbs instead of fresh, as they're more concentrated. Oregano and thyme are excellent for Italian flavor.
panko breadcrumbs → Regular breadcrumbs or crushed crackers. Use ¼ cup regular breadcrumbs instead of ½ cup panko, as they're more compact. Panko creates a lighter, airier texture.
Parmigiano-Reggiano or Parmesan cheese → Pecorino Romano. Same amount; adds a sharper, more peppery flavor typical of Roman-style meatballs.