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Air Fryer Firecracker Chicken Meatballs

Deliciously crispy and juicy chicken meatballs with a spicy kick, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Meatball Mixture
  • 1 lb Ground Chicken Make sure it’s fresh!
  • ½ cup Breadcrumbs Panko is a great choice for extra crunch.
  • ¼ cup Green Onions Chopped finely for that fresh taste.
  • 2 cloves Garlic Minced.
  • 1 unit Egg Helps bind the mixture together.
  • 2 tbsp Soy Sauce Choose a Halal-certified brand.
  • 2 tbsp Sriracha Sauce Adjust to your heat preference.
  • to taste unit Salt and Pepper
  • ½ tsp Ginger Freshly grated for brightness.
  • as needed unit Cooking spray To help achieve that golden-brown finish.

Method
 

Preparation
  1. In a large bowl, combine the ground chicken, breadcrumbs, green onions, garlic, egg, soy sauce, Sriracha, salt, pepper, and ginger. Mix gently but thoroughly until all ingredients are well-incorporated.
  2. Use your hands to form the mixture into bite-sized balls, about 1 inch in diameter, ensuring they are compact for even cooking.
  3. Set your air fryer to 380°F (190°C) and let it preheat for about 5 minutes.
  4. Lightly spray the air fryer basket with cooking spray, and place the meatballs in a single layer, ensuring they have space in between for airflow.
  5. Cook the meatballs for 12-15 minutes, or until they reach an internal temperature of 165°F (75°C) and are golden brown. Flip them halfway through for even cooking.
  6. Once fully cooked, remove the meatballs from the air fryer and let them rest for a couple of minutes before serving with your favorite dipping sauce.

Notes

Substitutions: You can use turkey or plant-based ground meat; adjust cooking times accordingly. Always check the meatballs with a meat thermometer for doneness. Avoid overcrowding the air fryer basket; cook in batches if necessary. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. To reheat, air fry at 350°F (175°C) for 6-8 minutes.