Best Air Fryer (or Baked) Chipotle Chicken Meatballs
If you're looking for an easy snack to nosh on while watching football or a quick weeknight protein to serve over rice, these Chipotle Chicken Meatballs are a true crowd-pleaser.
Ingredients
- 1 lb. 92% Lean Ground Chicken
- 1/4 Small Yellow Onion, finely chopped
- 3 Garlic Cloves, finely chopped
- 2 Chipotles in Adobo + 2 tsp. Adobo Sauce, chopped
- 1 cup Seasoned Panko Breadcrumbs
- 1/4 cup Crumbled Cojita Cheese
- 1/4 cup Chopped Cilantro
- 1 Egg, whisked
- 2 tbsp. Heavy Cream
- 1/2 tsp. Salt
- 1/4 tsp. Freshly Cracked Black Pepper
- Chimichurri (or your favorite sauce), for dipping
Instructions
- Mix the chicken in a large bowl with the onion, garlic, chipotles and adobo sauce, breadcrumbs, cojita, cilantro, egg, heavy cream, salt and pepper. Roll into 15 equal sized meatballs.
- AIR FRYER: Spray the interior basket or tray in the air fryer with cooking spray. Working in batches, arrange the meatballs in the basket or tray, making sure they are not touching. Air fry at 370F for roughly 6 - 8 minutes.
- BAKING: Preheat the oven to 400F. Arrange the meatballs on a baking sheet that’s prepped with parchment paper. Bake for 18 - 20 minutes.
- Be sure to check the internal temperature of the meatballs to make sure they have reached a minimum of 165F. Serve immediately with the chimichurri (or your favorite sauce) for dipping.