Air Fryer Chicken Meatballs Recipe
- cook TIME 27 mins
- prep TIME 8 mins
- total TIME 35 mins
Ingredients (21)
- 20 oz boneless skinless chicken breasts
- 1/4 cup plain panko breadcrumbs
- 1 medium egg
- 2 tbsp all-purpose flour
- 3 1/2 cups cooked medium-grain rice
- 1/4 cup unsalted chicken broth
- 1 1/2 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tbsp parsley chopped and divided into two parts
- 1 tbsp olive oil
- 1 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 2 tsp sriracha
- 2 tsp brown sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 2 tbsp Heinz ketchup
- 1/2 tsp red pepper flakes
INSTRUCTIONS
Place 20 oz chicken breasts in the food processor. Give it several pulses, then scrape the sides. Repeat until there are no large bits.
Transfer the meat into a large bowl and combine it with 1/4 cup panko, 1 medium egg, 2 tbsp flour, 1 tbsp parsley, 1 tbsp olive oil, 1 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp pepper, and 1/4 tsp salt.
Separate the meat mixture into 16 equal parts and shape each part into a ball. If things become a bit sticky, wet your hands with some water.
Shape a large sheet of foil into a baking dish by folding up the edges, then place it into the frying basket. Gently put the meatballs you’ve shaped into it and cook at 400 °F for 10 minutes.
Meanwhile, make the sauce by combining 1/4 cup chicken broth, 2 tbsp ketchup, 1 1/2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sriracha, 2 tsp brown sugar, 1 tsp lemon juice, 1 tsp cornstarch, and 1/2 tsp red pepper flakes.
Pour this sauce onto the cooked meatballs and cook at 400 °F for 2 minutes or until it thickens.
When it’s done, gently toss to coat the meatballs nicely. Sprinkle chopped parsley on top and serve with 3 1/2 cups of cooked rice.
