These Air Fryer Chicken Zucchini Meatballs are crispy, juicy, and cook up in less than 15 minutes. Loaded with zucchini, feta, and basil, this recipe will be a weeknight staple.
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I love using my air fryer (affiliate link) to cook these chicken meatballs because they turn out crispy and juicy every time!
Every so often, you find a recipe that quickly becomes a weeknight favorite, and these chicken meatballs with feta, zucchini, and basil are exactly that.
One of my chef's secrets is adding fresh grated zucchini to keep the meatballs moist while adding healthy fiber.
If your loving the Mediterranean vibes, you'll want to check out my Turkey Feta Meatball Bowls, it's another high-protein favorite thats perfect for meal prep.
Serve with my Whole30 Marinara as a tasty appetizer, or pair with zucchini noodles or spaghetti for a light dinner. Craving zoodles? Try my zucchini and sausage pasta!
A sprinkle of Parmesan and fresh basil is the perfect finishing touch for these chicken meatballs-and trust me, it's a must. Bonus: they reheat beautifully for easy, flavorful leftovers.
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Why you'll love this recipe
- Meal Prep Friendly. I always make a double batch of these chicken meatballs for quick, easy lunches throughout the week. Serve them over rice, pasta, or in a pita.
- Easy to make. Just mix everything in one bowl, shape, and air fry for 15 minutes.
- Great Macros! Serve 5 meatballs over spaghetti with marinara sauce for 550 calories and 41 grams of protein.
Ingredients and Substitutions
Here is a visual overview of the Air Fryer Chicken Meatball Ingredients. Scroll to the recipe at the bottom for quantities.
- Ground Chicken - Feel free to use ground chicken or turkey. Both are lean, high-protein options.
- Zucchini - Don't squeeze the grated zucchini; the moisture is what keeps the meatballs juicy.
- Basil - Use fresh herbs like basil, dill, or parsley for added flavor!
- Egg - Binds everything together.
- Breadcrumbs - I used panko, but you can easily swap in almond flour for a gluten-free alternative.
- Feta Cheese - Its salty flavor pairs great with zucchini and basil, but you can substitute it with parmesan if preferred.
- Garlic - Use fresh garlic or 2 teaspoons of granulated garlic.
- Seasonings - Salt, pepper, and red chili flakes.
See recipe card for quantities.
Recipe Variations
- Switch up the meat. Instead of ground chicken, opt for ground turkey, pork, or beef.
- Make it gluten-free. Use a gluten-free breadcrumb alternative, oats, or almond flour.
- Make it spicy. Adding 1-2 tablespoons of harissa paste will make delicious spicy meatballs.
- Cooking Techniques. No Air Fryer? No problem. You can bake meatballs in the oven or sear them in a cast-iron pan.
Step-By-Step Instructions
Follow these cooking steps and let me show you how to make the best Chicken Meatballs.
I use an air fryer to cook the meatballs in this recipe, and it's completely optional. If you want to know what air fryer I use, it's the Ninja Double-Stack Air Fryer (affiliate link).
For more air fryer recipes, check out my Air Fryer Halibut and Air Fryer Swordfish.
Step 1: In a large mixing bowl, combine all the ingredients-ground chicken, grated zucchini, herbs, cheese, egg, breadcrumbs, garlic, and seasonings. Make sure everything is evenly distributed for consistent flavor in every bite.
Step 2: Use your hands to gently mix the ingredients together. Avoid overmixing to keep the meatballs tender. Mix just until everything is well combined.
Step 3: Using a 1-ounce cookie scoop to portion out 20 meatballs onto a parchment-lined sheet pan.
Step 4: Preheat your air fryer to 400°F (200°C). Arrange the meatballs in a single layer in the air fryer basket without overcrowding. Cook for 10 to 15 minutes, turning the meatballs halfway through to ensure even browning. Check that the internal temperature reaches 165°F (74°C) before serving.
Chef Tips
- Make ahead. Shape the meatballs and store them in the fridge for up to 1 day before cooking.
- Storage. You can store meatballs for up to 3 days in an airtight container (affiliate link).
- Freezing Instructions. Place cooked meatballs on a small parchment-lined sheet pan and freeze until completely solid (1-2 hours). Transfer to a ziplock bag and store for up to 3 months.
- Don't squeeze the grated zucchini. That extra moisture keeps the meatballs juicy and tender.
- Prevent sticking. Lightly dampen your hands with water to keep the chicken mixture from sticking while shaping the meatballs.
What to serve with chicken meatballs
- Serve as an appetizer - Serve with a marinara sauce for the perfect appetizer.
- On top of zoodles - One of my favorite dinners is chicken meatballs on top of zucchini noodles with marinara sauce.
- Throw them in a salad - Add a bit of protein to any salad with these delicious meatballs.
- Serve them in a savory sauce - Simmer in a creamy mushroom sauce.
- Rice or cauliflower rice bowl - Place meatballs over rice with fresh veggies.
Recipe FAQ's
Preheat the air fryer to 350°F (175°C). Add frozen meatballs to the basket and cook for 10 minutes, or until heated through and the internal temperature reaches 165°F (74°C).
Yes, you only want to cook them until they reach 165°F (74°C). There is nothing worse than a dry meatball.
Chicken meatballs are a healthy option. Ground chicken is lean, low in fat, and packed with protein.
Ground turkey is a great substitute for ground chicken. Both types of meat are very lean and healthy.
More Air Fryer Recipes
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📖 Recipe
Air Fryer Chicken Zucchini Meatballs
Equipment
Ingredients
- 1 pound ground chicken (454 grams)
- 1 zucchini grated
- 2 garlic cloves choppped
- ⅔ cup feta cheese crumbled (100 grams)
- ¼ cup basil leaves chopped
- 1 egg
- 4 tablespoons breadcrumbs (27 grams)
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red chili flakes
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a large mixing bowl, add ground chicken, grated zucchini, garlic, feta, basil, egg, breadcrumbs, salt, pepper, and chili flakes. Use your hands to mix all the ingredients together.
- Form the chicken mixture into 20 meatballs using a 1-ounce cookie scoop.
- Place the meatballs in the air fryer basket, spacing them evenly, and cook for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
Notes
- You can use ground chicken, turkey, pork, or beef. Lean meats work best for a healthier option.
- Don't Squeeze the Zucchini: The moisture helps keep the meatballs tender and juicy!
- Shaping Tip: Lightly dampen your hands with water to prevent the mixture from sticking while forming meatballs.
- Serving Ideas: Pair with spaghetti and marinara, stuff into a pita with tzatziki, or serve with a simple salad for a light meal.
Nutrition
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
Mike Cleavenger says
These chicken meatballs are crispy, tender, and packed with protein!
Fran Farah says
I used Simple Mills Almond Flour Crackers crushed. And I think next time would increase nutritional yeast a little more. They’re also perfect for Italian Wedding soup