Air Fryer Meatballs

Name: Air Fryer Meatballs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoons garlic (minced); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 large eggs (beaten); 1/2 teaspoon smoked paprika; 1 tablespoon chives (chopped); 1 teaspoon onion powder; 2 pounds ground chicken (or turkey); 1 cup panko breadcrumbs; 1/2 cup parmesan cheese (shredded); 2 tablespoons parsley (chopped); 1/2 cup hot sauce ({like Franks Sriracha}); 3/4 cup light brown sugar; 1 tablespoon soy sauce; 2 tablespoons apple cider vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 teaspoon red pepper flakes

Learn how to make the perfect Air Fryer meatballs with just a few simple ingredients and minutes of kitchen time.

Prep10 min
Cook12 min
Total22 min
Makes4 servings
Calories704

Ingredients

4 servings

2 tablespoons olive oil
1 tablespoons garlic (minced)
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs (beaten)
1/2 teaspoon smoked paprika
1 tablespoon chives (chopped)
1 teaspoon onion powder
2 pounds ground chicken (or turkey)
1 cup panko breadcrumbs
1/2 cup parmesan cheese (shredded)
2 tablespoons parsley (chopped)

For the sauce:

1/2 cup hot sauce ({like Franks Sriracha})
3/4 cup light brown sugar
1 tablespoon soy sauce
2 tablespoons apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon red pepper flakes

Method

1
In a mixing bowl, combine the olive oil, garlic, salt, pepper, beaten eggs, smoked paprika, chives and onion powder and mix well.
2
Add the ground chicken, panko and parmesan cheese, and combine but do NOT overmix.
3
Make meatballs using 3 tablespoons per meatball. Place in the air fryer basket. The meatballs can be put pretty close, but not squished in. They will shrink slightly when cooked. {You may need to cook the meatballs in batches}.
4
Spray the meatballs with nonstick cooking spray and place the basket into the airfryer.
5
Set the airfryer for 400° for 10 minutes. Turn the meatballs and spray again. Fry for an additional 5 to 7 minutes. Check one for doneness.
6
Remove one meatball at a time and dip in the Firecracker sauce, making sure to coat all sides well. Place back in the basket. Repeat until all have been coated. Fry for 2 more minutes. Remove and serve with the sauce.
7
In a small saucepan, combine the hot sauce, brown sugar, soy sauce, vinegar, garlic powder, and salt. Cook over medium heat, stirring often, until sauce thickens and gets sticky. The sauce will thicken more as it cools, so don’t over thicken. If sauce gets too thick, add a teaspoon of water at a time till the right consistency.
8
Add the red pepper flakes when sauce has thickened and stir in to combine.

Notes

Don’t over mix the meatballs or they will get tough and dry. Double the sauce recipe if you want extra for dipping. These can be made the day before and stored in an airtight container in the refrigerator. Cook right before serving. Spray the meatballs with nonstick cooking spray when they are in the basket, then when you flip them, spray again.