Air fryer recipe · Mains
Herbed Italian Meatballs
Chicken mince mixed with garlic, herbs, and parmesan, rolled into balls and roasted until well browned. Serve over sauce or on their own.
- 24 minTotal time
- 185°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 170kcal
- 21.6 gprotein
- 3.5 gcarbs
- 7.8 gfat
- 0.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken mince500 g
- breadcrumbs4 tbsp
- egg1
- garlic4 cloves, minced
- parmesan50 g, grated
- parsley3 tbsp, chopped
- olive oil1 tbsp
Method
Mix the mince
Mix the chicken mince with the breadcrumbs, egg, garlic, parmesan, parsley, salt and pepper until just bound. Stop as soon as it comes together, because overworking the meat makes the balls dense and tough instead of tender and juicy.
Shape
Roll the mixture into even, walnut-sized balls, about eighteen of them, and rub each lightly with the olive oil. Keeping them the same size means they cook through together, and the oil helps them brown all over in the basket.
Arrange
Set the meatballs in a single layer with a little space between them, working in batches if the basket is full. Space lets the hot air brown every side, where crowded balls steam and stay pale where they touch.
Air fry
Air fry at 185°C for 15 min, turning once halfway, until browned all over and cooked through with clear juices and no pink at the centre. Cut one open to check, as the middle must be firm and cooked, not soft and raw.
