Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Basket air fryer, sized to hold one loose layer
- Scale, bowl, tongs and food thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Avoid compacting the mixture; gentle mixing gives a softer texture.
- The stated time excludes extra batches; follow your air-fryer manual for minimum load, preheating and safe operation.
Make it work
- Uneven browning: leave more space and turn the food as directed.
- Undercooked center: extend cooking and check thickness; browning alone does not establish safe meat doneness.
Prep 15 min · Cook 12 min
The total includes preparation, one cooking batch and any listed pressing or resting. Allow extra time for additional batches.
Ingredients
- 1 lb (450 g) raw ground chicken
- 1 large egg (50 g without shell)
- 1/3 cup (30 g) plain breadcrumbs
- 2 tbsp (8 g) finely chopped parsley
- 1 garlic clove (3 g), finely grated
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) paprika
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Prepare the ingredients
Mix chicken, egg, breadcrumbs, parsley, garlic and seasonings gently with a fork. With lightly wet hands, form 12 equal meatballs, about 45 g each. Use the oil to lightly coat their outsides. - Heat the air fryer
Preheat according to your appliance manual to 375°F (190°C). Use the basket insert so air can circulate. Do not use loose parchment during preheating. - Arrange without crowding
Place the food in the basket in a loose, even layer, leaving room for air to move. If it does not fit, cook in batches; the listed cooking time assumes one batch. - Air fry and turn
Cook for 10–12 minutes, turning carefully after 6 minutes. Appliance power and food thickness vary, so start checking at the lower end of the range. - Check doneness
Finish when the center of the largest meatball reaches 165°F (74°C). Extend cooking in short intervals if needed, rather than serving underdone food to meet the timer. - Finish and portion
Serve four meatballs per portion. Unlisted sauce, bread or pasta is excluded from the estimate.
Cook’s notes
Avoid compacting the mixture; gentle mixing gives a softer texture. This recipe uses an air fryer and includes only the ingredients listed.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 325 kcal · Protein 30 g · Carbohydrates 8 g · Fat 19 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.