Juicy, gluten-free ground chicken meatballs made with almond flour, cooked to golden perfection in the air fryer in about 10 minutes.
3
servings
Ingredients
- 0.8 pounds lb ground chicken
- 0.2 cups almond flour
- 0.8 large egg
- 1.5 garlic cloves, minced
- 1.5 tablespoons fresh parsley, chopped
- 0.8 tablespoons grated parmesan cheese (optional)
- 0.6 teaspoons salt
- 0.2 teaspoons black pepper
- 0.4 teaspoons onion powder
- 0.8 olive oil spray
Steps
1
Mix the meatball mixture: In a large bowl, combine 0.8 pounds lb ground chicken, 0.2 cups almond flour, 0.8 large egg, 1.5 garlic cloves, minced, 1.5 tablespoons fresh parsley, chopped, 0.8 tablespoons grated parmesan cheese (optional), 0.6 teaspoons salt, 0.2 teaspoons black pepper, and 0.4 teaspoons onion powder, mixing gently just until incorporated.2
Form the meatballs: Roll the mixture into 12-14 evenly sized meatballs, about 1.5 inches each.3
Preheat air fryer: Preheat the air fryer to 380°F (193°C) for 3 minutes 03:00
, then lightly coat the basket with 0.8 olive oil spray.4
Arrange in the basket: Arrange the meatballs in a single layer in the basket, leaving space between each for air circulation, and lightly spray the tops with more 0.8 olive oil spray.5
Cook the meatballs: Air fry for 10 minutes 10:00
, shaking the basket halfway through, until the meatballs are golden brown and reach an internal temperature of 165°F (74°C).6
Rest and serve: Let rest for 1-2 minutes before serving.
Notes
Almond flour keeps these meatballs gluten-free while helping bind the mixture without drying it out. Avoid overmixing the meatball mixture, since this can make the texture dense rather than tender. Leftovers keep well in the fridge for up to 3 days and freeze nicely for up to 3 months.