Air Fryer Chicken Meatballs (10 Minutes)

Plate of air fryer chicken meatballs with buffalo sauce and blue sauce.

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Air Fryer Chicken Meatballs (10 Minutes)

These are my Air Fryer Chicken Meatballs coated in a buffalo sauce and served with a homemade blue cheese sauce.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings: people

Calories: 147kcal

Author: Emily Roz

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!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 8 people.

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.

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