Air Fryer Chicken Meatballs
My air-fried chicken meatballs are so juicy and tender that I have been making on repeat. They are crispy and golden all over,while the inside stays tender and moist. A quick and healthy dinner that is ready in 20 minutes.
Servings: 3 (4 meatballs per serve)
Calories: 272kcal
Equipment
Ingredients
- 1.1 lb chicken thighs 500g, skinless + boneless, chopped into 2 inch cubes
- 1 tablespoon olive oil + more to air fry
- 1 small onion 60g, finely diced
- 3 garlic cloves minced
- 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 cracked black pepper
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
Net Carbs: 3.5g per serving with parmesan / 4.6g with nutritional yeast. Makes 3 servings of 4 meatballs each.
When forming the meatballs, re-oil your hands where necessary. Option to refrigerate the meatball mixture for 15 minutes if it is too sticky to work with.
Storage: Airtight container in the fridge for up to 3 days or freezer for 3 months.
Nutrition
Calories: 272kcal | Total Carbohydrates: 7.8g | Protein: 39.4g | Fat: 8.8g | Saturated Fat: 2.3g | Fiber: 3.2g | Sugar: 1.7g
