Sprig Originals's kitchen / Air Fryer Chicken Parm Meatballs
Air Fryer Chicken Parm Meatballs
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
All the comfort of chicken parmigiana in juicy, cheesy meatballs that cook start to finish in one air fryer basket. The hot circulating air browns them in about 10 minutes, then a spoonful of marinara and a blanket of mozzarella melt right on top. Weeknight fast, no pans to scrub, and great over spaghetti or stuffed into rolls.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 cup Italian-seasoned dried breadcrumbs
- 1/3 cup grated Parmesan
- 1 large egg
- 1 tsp garlic powder
- 3/4 tsp kosher salt and black pepper
- 1 tbsp olive oil
To finish
- 1 cup marinara sauce
- 1 cup shredded mozzarella
Instructions
- In a bowl, mix the ground chicken, breadcrumbs, Parmesan, egg, garlic powder, salt and pepper with your hands until just combined — don't overwork it. With damp hands, roll into 16 golf-ball-sized meatballs.
- Preheat the air fryer to 380°F (195°C) for 3 minutes. Brush or spray the basket with the olive oil and arrange the meatballs in a single layer with space between them (work in two batches if your basket is small).
- Air fry at 380°F (195°C) for 10 minutes, turning the meatballs with tongs at the 6-minute mark, until browned and cooked through (165°F / 74°C in the center).
- Spoon the marinara over the meatballs right in the basket, then scatter the mozzarella on top. Air fry at 375°F (190°C) for 3 to 4 minutes, until the cheese is melted and bubbling with a few golden spots.
- Let the meatballs sit in the basket for 2 minutes so the cheese sets, then lift out with a spoon, scooping up the sauce from the bottom of the basket.
Chef's tips
- Damp hands are the trick to rolling sticky ground chicken — rinse them under cold water every few meatballs.
- Ground turkey or a beef-pork mix works exactly the same way; keep the same times.
- If you're cooking in two batches, hold the first batch on a plate, then return all the meatballs to the basket together for the sauce-and-cheese step so everything is hot at once.
- Line the basket with a perforated air fryer parchment round if you don't want the marinara baking onto the mesh.
Nutrition (per serving, estimated)
487calories
42gprotein
19gcarbs
27gfat
Estimates only — values vary with brands and portions.
Made with Sprig
Air Fryer Chicken Parm Meatballs was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
7 days free · cancel anytime · the app lands in the App Store soon
Not ready yet? Get the occasional recipe worth cooking.
You're on the list — check your inbox!
Unsubscribe anytime. Privacy Policy
More from Sprig Originals
Char-Grilled Oysters with Garlic-Worcestershire Butter
Dark Roux Seafood Gumbo with Quick Shrimp Stock
One-Skillet Blackened Cajun Chicken Pasta
Are you this recipe's original author or publisher? Report a problem