These gluten-free air fryer chicken meatballs are about to be your new best friend in the kitchen. They’re packed with flavor from garlic, smoked paprika, and a touch of Parmesan (or nutritional yeast if you’re keeping it dairy-free). Spinach sneaks in for an extra health kick, making these meatballs perfect for meal prep or anytime snacking.
With 1 ½ pounds of ground chicken, you’ll get a nice stash of about two dozen meatballs—ideal for tossing into salads, wraps, or just eating straight from the fridge when hunger strikes. And let’s talk about that air fryer magic: crispy on the outside, juicy on the inside, without drowning them in oil.
Plus, they’re ready in 12-14 minutes, which means you get all that savory goodness without spending half your day in the kitchen. Just mix, roll, air fry, and you’re good to go. Healthy, quick, and totally kid-approved. These are the kind of meatballs you make once and then wonder where they’ve been your whole life.
Ingredients for these Air Fryer Chicken Meatballs
Let’s talk ingredients for these epic, gluten-free chicken meatballs:
Smoked Paprika: Adds a smoky depth that gives these meatballs a little extra something.
Ground Chicken: Lean but still juicy if you mix it right. Ground turkey could step in, but chicken has that extra flavor boost here.
Oat Flour: Keeps everything together without turning heavy. If you’re going low-carb, almond flour is a good swap—just use it sparingly to avoid dense meatballs. If gluten does not scare you, breadcrumbs will work a charm.
Spinach: Adds moisture and sneaks in some greens without anyone noticing. Chop it fine so no one’s chewing on big leaves. If spinach isn’t your thing, finely chopped kale could work, but expect a little more texture.
Garlic: Brings the flavor game up a notch. Freshly minced is ideal, but garlic powder will do if you’re in a pinch (we won’t tell).
Onion or Shallot: Adds a hint of sweetness and a subtle layer of flavor. Grate it for a smoother mix if you’re not a fan of chopping. Shallots are a bit milder, but either works.
Parmesan: A savory kick that takes these meatballs to another level. Going dairy-free? Try nutritional yeast for a similar vibe without the cheese.
Italian Seasoning: The herby backbone here, because who doesn’t love a bit of basil and oregano? Fresh herbs are great if you have them, but dried does the job.
Chicken Meatballs in the Air Fryer, Step by Step
Step 1: Prep the Spinach and Onion
Grab your spinach and onion (or shallot) and get chopping! The smaller, the better. No one wants a big bite of onion in their meatball. If chopping’s not your thing, use a grater for the onion—quicker, and it blends in perfectly.
Step 2: Mix the Ingredients
In a big bowl, combine your ground chicken, gluten-free breadcrumbs, chopped spinach, garlic, onion, Parmesan, Italian seasoning, smoked paprika, and a pinch of salt and pepper. Add the egg for binding, but don’t go overboard mixing. The trick is to mix until everything just comes together. Overmixing = dense, rubbery meatballs, and no one wants that.
Step 3: Form the Meatballs
Dampen your hands (trust me, it’s easier this way) and roll the mixture into meatballs, about 1.5 inches in diameter. You’re looking at around 24 meatballs here, so pace yourself! Try to keep them all about the same size so they cook evenly.
Step 4: Preheat the Air Fryer
Set that air fryer to 375°F and give it a quick 3-minute preheat. Just like a regular oven, a preheated air fryer gives you that crispy outside we’re all here for.
Step 5: Arrange and Spray
Place the meatballs in a single layer in the air fryer basket. Crowding them won’t help—give each one some space so they crisp up. If you want an extra-crispy finish, give them a light spray of olive oil, but no need to go overboard.
Step 6: Cook and Flip
Cook for 12-14 minutes, flipping halfway through. Yes, flipping makes a difference! It lets them cook evenly and get golden all over. You’re looking for an internal temp of 165°F if you want to get technical (but mostly, they should be golden and smell amazing).
Step 7: Cool and Enjoy
Let them cool for a minute (if you can wait), then dig in. These are perfect as-is, with a dip, or tossed in with your favorite side. Store any extras, and you’ve got meal-prep goals for the week.
Frequently Asked Questions
Can I use turkey instead of chicken?
Absolutely. Ground turkey works great, but keep in mind that chicken has a bit more flavor here. Turkey will be a bit lighter, but still delicious.
What if I don’t have Oat Flour?
No worries, almond flour is your friend! You could also simply use regular breadcrumbs if gluten is not a problem for you.
Can I make these dairy-free?
Yes! Just swap the Parmesan with nutritional yeast for that cheesy flavor without the cheese. Same savory vibe, less dairy.
Can I freeze these meatballs?
Definitely. Freeze them once they’re cooked and cooled. Then just reheat in the air fryer for a few minutes when you’re ready to enjoy. Meal prep just got a lot easier.
Why do I need to preheat the air fryer?
Trust me, it’s worth it. A preheated air fryer gives you that crispy outside without drying out the meatballs. Skip it, and you risk soggy edges. Not the goal.
Do I have to spray them with oil?
Technically, no. But if you want that extra golden, crispy exterior, a light spritz of olive oil does wonders.
How do I know when they’re done?
They should be golden brown and smell amazing, but to be safe, an internal temp of 165°F means you’re good to go.
What can I serve with these?
So many options! Dip them in marinara, toss them in a salad, stuff them in a wrap, or keep it simple with a side of roasted veggies.
Dietary Variations
Dairy-Free:
Swap out the Parmesan with nutritional yeast. You’ll still get that cheesy flavor without the actual cheese. Plus, nutritional yeast brings a little extra protein to the table.
Low-Carb/Keto:
Ditch the breadcrumbs and go with almond flour instead. It binds well and keeps things nice and light. Just don’t overdo it—too much almond flour, and you’re in dense meatball territory.
Egg-Free:
Got an egg allergy? No problem. A flax egg (1 tablespoon flaxseed meal + 3 tablespoon water) will work as a binder here. Let it sit for a few minutes to gel, then toss it in.
More Chicken Recipes
- Creamy Cajun Chicken Orzo
- Chicken Curry Pasta
- Ground Chicken Curry Meal Prep
- Baked Honey Ginger Chicken Thighs
- BBQ Chicken Pasta Salad
- Chicken Broccoli Potato Casserole
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Recipe
Air Fryer Chicken Meatballs
Equipment
- 1 air fryer
Ingredients
- 1 ½ lb ground chicken
- ⅓ cup oat flour or almond flour. Breadcrumbs work too
- ⅓ cup spinach finely chopped
- 2 garlic cloves minced
- ½ cup yellow onion or shallot finely chopped
- ¼ cup grated Parmesan or nutritional yeast for dairy-free
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 egg
- 1 tablespoon olive oil for added moisture
- Salt and pepper to taste
Instructions
Prepare the spinach
- Finely chop the spinach. Pat it dry if it seems wet.
Mix the ingredients
- In a large bowl, combine the ground chicken, breadcrumbs (or almond flour), spinach, garlic, onion, Parmesan (or nutritional yeast), Italian seasoning, smoked paprika, garlic powder, egg, olive oil, salt, and pepper.
- Mix gently until just combined. Avoid overmixing to keep the meatballs tender.
Shape the meatballs
- Using damp hands, roll the mixture into 24 meatballs, about 1.5 inches in diameter.
Preheat the air fryer
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
Cook the meatballs
- Lightly spray the meatballs with olive oil for a crispy exterior (optional).
- Place them in the air fryer basket in a single layer, leaving space between each.
- Cook for 12-14 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
