These quick and easy air fryer chicken meatballs are ready in 30 minutes. Serve them a main dish, appetizer, or as a tasty addition to your pasta dishes.

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I make meatballs at least once a week because they are versatile and everyone loves them in my family.
These air fryer chicken meatball recipe is my go-to during busy weeks. Because I can prepare a large batch and pair them with various sides for up to three days.
They are also ideal for my son's lunch box - they're mess-free and easy to eat by hand.
These meatballs are so juicy and flavorful that they don't even need sauce.
My secret is in using not-so-lean meat and adding some grated veggies. They look so appetizing and will complete any of your meals.
If you cannot find ground chicken at the store, you can easily make it at home using one of our four methods for mincing chicken. I like to make mine with both white and dark meat.

Ingredients
For the full list of ingredients and quantities please see the recipe card at the end of this post.
- Ground Chicken - I used home-made chicken mince. You can use store-bought ground chicken, make sure that the fat content is not less than 7%. The lean ground chicken will be dense.
- Vegetables: I used zucchini, carrots, and spinach. Vegetables will add flavor, juiciness, and extra fiber. You can skip the vegetables or use only one kind.
- Egg - the egg will bind all the ingredients and hold the meatballs together.
- Bread Crumbs - I used plain bread crumbs. You can also use Italian or Panko breadcrumbs instead.
- Parmesan Cheese - you will need grated Parmesan cheese.
- Olive Oil - Olive oil will improve the great texture and prevent the meatballs from drying out.
- Tomato Paste - you can skip it, but adding a little bit of tomato paste will add great flavor and balance the taste.
- Salt and spices - I used salt, dry oregano, paprika, garlic powder, onion powder, and black pepper. You can also add thyme, and basil or use Italian seasoning.

Directions
Prepare the veggies - use a grater box or food processor to shred zucchini and carrots. I like to grate the carrots on the fine side of the grater box and the zucchini on the coarse side. Set them aside. Chop the spinach finely and set aside separately from other vegetables.

Make the meatball mixture -in a large bowl, add whisked egg, ground chicken, bread crumbs, Parmesan cheese, olive oil, tomato paste, salt, and spices. Use a spoon or hands to mix everything well until all ingredients are evenly combined. Do not overmix the meat mixture. Squeeze out any extra juice from zucchini and carrots and add them to the bowl. Add chopped spinach there as well. Mix again to combine.

Form the meatballs -prepare a board or baking pan by lining it with some parchment paper. Use a spoon or a cookie scoop for the even-sized balls. Form meatballs with your hands. Set the meatballs on a prepared board. You will more likely be cooking them in batches.
Air Fry - preheat your air fryer to 375°F for about 5 minutes. Arrange the first bath of chicken meatballs in a single layer in the air fryer basket. Do not overcrowd and make sure the meatballs are at least one each apart from each other. Air fry meatballs for 10-15 minutes or until they are browned and the internal temperature reaches 165°F. Repeat with the rest of the meatballs.

Nataliia's tips
- For juicy meatballs use a meat with a minimum of 7% fat content. Very lean meat will result in dry meatballs.
- If you are adding shredded zucchini or other moist vegetables, make sure to squeeze extra liquid.
- Cook meatballs in batches to avoid overcrowding the air fryer for even cooking and browning.
- Cooking times can vary depending on your specific air fryer model. I recommend always using a meat thermometer to ensure the meatballs are fully cooked.
Serving ideas
There are probably hundreds of ways you can serve with chicken meatballs. Below, I am sharing with you my favorite ways to enjoy them.
- With sauce and pasta: toss them in your favorite marinara sauce and serve them over spaghetti or zucchini noodles.
- Meatball subs: change it up and use them to make delicious sub sandwiches, by adding some bread, sauce, and mozzarella cheese.
- Grains: for extra fiber, try them with buckwheat, barley, or millet.
- Salads and bowls: you can add them as your choice of protein to any salad or bowl.
How to store
Refrigerate: place any leftovers in an airtight container and store them in the fridge for about 3-4 days. Pop them back in the air fryer3-5 minutes to reheat. If you plan to serve them with the sauce, reheat them in the skillet with the sauce.
Freeze: these meatballs freeze well. Let the meatballs cool down completely first. Then, place them in a freezer bag and mark the bag with a date. They will last in a freezer for up to 3 months.
Frequently asked questions
Yes, you can easily bake these meatballs if you do not have an air fryer.
Simply line the baking pan with parchment paper and bake them in the
preheated to 400°F oven for about 19-25 minutes.
The best way to check if the meatballs are cooked is by using a meat
thermometer. Once the internal temperature reaches 165°F, they are
ready.
Yes, you can freeze chicken meatballs for up to 3 months. After cooking them, let them cool to room temperature. Then place them in a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freeze-safe bag or a container. When ready to eat, you can reheat them from frozen in the oven or air fryer.
More homemade meatball recipes
- Ground turkey meatballs
- Chicken meatball and orzo soup
- Stove top beef meatballs
- Chicken rissoles
- Greek chicken meatballs
More air fryer chicken recipes
- Air fryer ground chicken patties
- Air fryer frozen wings
- Air fryer chicken thighs
- Air fryer buffalo wings
- Air fryer chicken fajitas
- Air fryer breaded chicken breast
- Air fryer frozen chicken breasts
- Air fryer chicken legs
- Air fryer chicken bites
📖 Recipe

Air Fryer Chicken Meatballs
Equipment
- 1 Ninja Air Fryer or other brand
- 1 Box grater
- 1 Large Mixing Bowl
Ingredients
- 1 pound ground chicken (7% fat)
- ½ medium zucchini
- 1 carrot
- 1 cup spinach
- 1 egg, whisked
- ½ cup plain bread crumbs
- ⅓ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon tomato paste optional
- ¼ teaspoon salt or more by taste
- 1 teaspoon dry oregano
- ½ teaspoon paprika powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Grate the zucchini and carrots using a box grater. Finely chop spinach. Set prepared vegetables aside.
- In a large mixing bowl, combine whisked egg, ground chicken, ½ cup bread crumbs, ⅓ cup grated Parmesan, ¼ teaspoon salt, 1 teaspoon dry oregano, 1 tablespoon tomato paste and 1 tablespoon olive oil. Mix thoroughly with a spatula or your hands, being careful not to overmix.
- Squeeze out any excess liquid from the grated zucchini. Add zucchini, carrots, and chopped spinach to the meat mixture. Mix until well combined.
- Using a spoon or a cookie scoop, portion the meat mixture and shape it into small meatballs. Place them on a cutting boar or parchment-lined baking pan.
- Preheat air fryer to 375°F for 5 minutes. Arrange meatballs in a single layer in the air fryer basket, leaving space between each one. Air fry for 10-15 minutes at 375°F ("air fry mode") or until browned and the internal temperature reached 165°F. Enjoy!
Notes
- Cooking time may vary depending on the air fryer type and size of the meatballs.
- Use at least 7% fat ground chicken for juicy meatballs.
- You can skip the vegetables or choose only one of them to add to the meatballs.
- To make the m gluten-free, use the same amount of rolled oats instead of bread crumbs.
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