Air Fryer Cheesy Chicken Meatballs
Tender, juicy, cheesy, and incredibly tasty are the homemade air-fried chicken meatballs. Delicious and freezer-friendly, they go well with spaghetti, in meatball subs, or as an appetiser.
When meatballs are cooked in an air fryer as opposed to a hob or an oven, they become juicy and soft. Because there isn’t any oil splattering from the pan, cleanup is simple.
This air fryer entire chicken recipe is an excellent choice for those who are just starting out in the kitchen. The balls come out wonderfully delicate, juicy, and delicious, and it’s really simple!
Components
- One pound of chicken, ground
- one huge egg
- 1 cup of melting cheese, such as mozzarella, shredded
- Half a cup of finely chopped onions
- ½ cup bread crumbs, panko
- Optional: 1 tablespoon of olive oil
- two minced garlic cloves
- A tsp of salt, or as required
- An optional ¼ teaspoon of red pepper flakes
- ¼ teaspoon of black pepper, ground
Guidelines
- In a large bowl, combine all the ingredients and stir until well blended. Roll each of the 20 to 22 portions (about 3 tablespoons per meatball) into little balls with gentle pressure.
- For nine minutes, preheat the air fryer to 375°F. Once heated, equally space the formed meatballs in the basket and cook for 7 to 9 minutes, or until the meatballs are cooked through, depending on their size. Before serving, let it sit for two or three minutes.
Remarks
- Cheese: Monterey jack, pepper jack, cheddar, shredded mozzarella, and Mexican blend are all excellent choices.
- Steer clear of overmixing the ingredients as this typically leads to rough meatballs. We enjoy combining the components with our hands.
- Olive oil increases the moisture content, making them more succulent and soft—especially when using leaner meat.
- Make them large or tiny. Be careful to modify the cooking time as necessary.
- Using an air fryer, we were able to cook one pound of beef mixture in a single batch using the Instant Vortex 6-quart.