Air Fryer Chicken Meatballs

How to prepare air fryer chicken meatballs

1. Mince the chicken in a meat grinder using a medium or fine plate, so the meat mixture comes out as fine as possible. You can use 500g of store-bought ground chicken, as long as it's a mix of breast and thighs.
2. In a small food processor, blend the parmesan, onion, garlic, parsley and basil until very finely chopped.
3. Combine the ground chicken in a large bowl with the remaining ingredients (beat the egg beforehand). Mix gently, trying not to overwork the mixture.
4. Refrigerate the mixture until needed. With oiled hands, shape 24 small meatballs (about 30g each).
6. Preheat the air fryer to 180°C for 3 minutes. Place as many meatballs as will fit in a single layer without crowding — leave space between them for heat to circulate and brown evenly. I could fit a maximum of 15 at a time.
7. Cook the meatballs at 180°C for 10–12 minutes, until nicely golden. There's no need to flip them — they'll brown on the bottom too (see photo 2 below).
8. Best served immediately while warm, or reheated in the air fryer.

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