These are my Air Fryer Chicken Meatballs coated in a buffalo sauce and served with a homemade blue cheese sauce. They're cooked in the air fryer for 10 minutes and are super juicy and delicious. Topped with jalapeños, chives, and lime, this has to be one of my favourite recipes ever.
These easy chicken meatballs cooked in the air fryer and coated in buffalo sauce dolloped on top of some homemade blue cheese sauce are SO good. The meatballs are made from ground chicken, carrot, celery, red onion, garlic, and parsley. They're so juicy and slightly crispy on the outside.
I adore meatballs, they're such a great dish to meal prep or to serve with a variety of dishes from pasta to pita. So, if you're a fan, then you'll love my Greek meatballs otherwise known as Keftedes, they're so juicy and perfect for a summer's day snack. For my air fryer lovers, my air fryer turkey meatballs or my air fryer chicken drumsticks are two great recipes!
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Why You'll Love This Recipe
Air fryer: These air fryer chicken meatballs are really low maintenance and healthy because you're using your hefty air fryer to cook them. I rolled them into balls around the size of a golf ball, and then cooked them for 10 minutes at 180C/ 355F.
Quick: These chicken meatballs in the air fryer come together in less than 20 minutes. Just make the ground chicken mixture, form them into balls, and cook in the air fryer.
Flavour town: The combination of flavours from the buffalo sauce and the homemade blue cheese sauce is phenomenal. My boyfriend said they were some of the best things I've ever made...so give them a go and let me know!
If you're a fan of buffalo sauce, then you'll love my air fryer volcano chicken that is such a delicious side dish!
Ingredients
For the meatballs:
Ground chicken: I used ground chicken for this recipe instead of mincing my own chicken breast. If you'd like to use a different type of meat, then I'd recommend pork or turkey. To make it vegan, feel free to use a meat-free mince alternative.
Red onion: You can also use white onion, but I like the softer flavour of the red onion. Finely chop the red onion.
Celery: If you don't like celery, you can leave this out, but I think it adds moisture and a slight crunch to the meatballs.
Parsley: For freshness and a slight herbaceous flavour, fresh parsley is a great addition. You could also use coriander/cilantro.
Carrot: Finely chopped carrot provides a boost of colour and crunch to these chicken meatballs. You could also add in finely chopped bell pepper if you don't have carrot.
Garlic: I love garlic, so if you do too, then go to town. I've used fresh garlic cloves and finely chopped them. If you only have garlic granules, add ½ teaspoon.
Breadcrumbs: I've used panko breadcrumbs but you can just whizz up some leftover bread too!
Seasonings: Kosher salt and pepper! You'll also want to get some buffalo sauce to drizzle over the meatballs once they're cooked! I used Franks hot sauce! If you're a lover of buffalo sauce, check out my buffalo chicken wrap recipe!
For the blue cheese sauce:
Blue cheese: I used Saint Agur for this recipe because it's a great marriage of creaminess and tanginess from the blueness in the cheese.
Creme fraiche: To mellow out the blue cheese, we're using creme fraiche. You could also use Greek yoghurt.
Mayonnaise: To add a bit of sweetness and smoothness to our sauce, I always add some mayonnaise.
Toppings: lime wedges, jalapeños, chives.
Step by Step Instructions with Photos
Step 1: First up, combine ground chicken, red onion, celery, parsley, carrot, garlic, breadcrumbs, olive oil, sugar, black pepper, and salt in a bowl. Mix using a fork until the meatball mixture is well combined.
Step 2: Tear off pieces of the mixture and form into balls the size of a golf ball. Repeat until the mixture is used up.
Step 3: Place the chicken meatballs into the air fryer and cook for 10 minutes at 180C/355F. Every air fryer is different so keep an eye on them. If your air fryer is weaker, cook for a few more minutes. If it's stronger, then maybe reduce the temperature slightly and cook for the same length of time.
Step 4: Meanwhile, make your homemade blue cheese sauce by combining your blue cheese, creme fraiche, and mayonnaise. Break down the blue cheese with a fork and combine to make a smooth-ish sauce.
Step 5: You chicken balls are ready when they've browned slightly on the outside and have an internal temperature of 165 °F (73.9 °C). Add the meatballs to a bowl and drizzle with buffalo sauce. Toss.
Step 6: Spread the blue cheese sauce on the base of your serving plate and top with your buffalo chicken meatballs, jalapeños, chives, and lime wedges. Enjoy!
What to do with leftovers
Storage: If you have any leftovers, I'd recommend separating the blue cheese sauce and the meatballs and placing them in separate air tight containers. Store in the fridge for up to 3 days.
Freezing: Feel free to freeze the air fryer chicken meatballs in an airtight container or freezer bag for up to 4 months. I'd recommend making the blue cheese sauce from scratch when you're ready to eat.
Reheating: Eat the blue cheese sauce hot or cold, up to you. With the meatballs, you can either pop them in the microwave and heat until piping hot. Or you can place them into the air fryer for 5 minutes at 180C/355F.
FAQs
On a technical note, you want the internal temperature to be 165 °F (73.9 °C). But if you don't have a meat thermometer, the chicken meatballs should be golden brown on the outside and once open with a knife, should not be raw in the middle.
Yes, place them in the air fryer for 5 minutes at 180C/355F.
This dish would be great with homemade French fries or sweet potatoes. You could also serve it with pasta or herby rice.
Other recipes you might enjoy!
If you tried this Air Fryer Chicken Meatballs recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Air Fryer Chicken Meatballs (10 Minutes)
Ingredients
For the air fryer chicken meatballs
- 400g ground chicken
- ½ red onion finely chopped
- 1 celery stick finely chopped
- 5g fresh parsley finely chopped
- ½ carrot finely chopped
- 3 garlic cloves minced
- 40g panko breadcrumbs
- 1 tablespoon olive oil
- ½ teaspoon caster sugar
- 1 teaspoon kosher salt
- ½ teaspoon black ground pepper
For the blue cheese sauce
- 50g blue cheese
- 3 tablespoon creme fraiche
- 3 tablespoon mayonnaise
Toppings
- 2 tablespoon buffalo sauce
- Jalapeños tinned
- Chives chopped
- Lime sliced into wedges
Instructions
- First up, combine ground chicken, red onion, celery, parsley, carrot, garlic, breadcrumbs, olive oil, sugar, black pepper, and salt in a bowl. Mix using a fork until the meatball mixture is well combined.
- Tear off pieces of the mixture and form into balls the size of a golf ball. Repeat until the mixture is used up.
- Place the chicken meatballs into the air fryer and cook for 10 minutes at 180C/355F. Every air fryer is different so keep an eye on them. If your air fryer is weaker, cook for a few more minutes. If it's stronger, then maybe reduce the temperature slightly and cook for the same length of time.
- Meanwhile, make your homemade blue cheese sauce by combining your blue cheese, creme fraiche, and mayonnaise. Break down the blue cheese with a fork and combine to make a smooth-ish sauce.
- You chicken balls are ready when they've browned slightly on the outside and have an internal temperature of 165 °F (73.9 °C). Add the meatballs to a bowl and drizzle with buffalo sauce. Toss.
- Spread the blue cheese sauce on the base of your serving plate and top with your buffalo chicken meatballs, sliced jalapeños, chopped chives, and lime wedges. Enjoy!
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