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Air fryer Greek chicken meatballs with juicy golden browned meatballs, fresh parsley, lemon zest, olives, and lemon wedges, served as a bright Mediterranean inspired dinner.
Print Recipe

Air Fryer Greek Chicken Meatballs – Juicy, Bright, and Weeknight-Friendly

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 lb (450 g) ground chicken (preferably 93% lean for better moisture)
  • 1/3 cup plain breadcrumbs (panko or regular)
  • 1/4 cup finely grated yellow onion (with juices)
  • 2 cloves garlic, finely minced
  • 1 large egg
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tbsp chopped fresh dill (or 1 tsp dried)
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 1–2 tbsp fresh lemon juice, to taste
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • Optional add-ins: 1/4 cup crumbled feta, 1 tbsp finely chopped sun-dried tomatoes
  • For serving (optional): tzatziki, warm pita, chopped tomatoes and cucumbers, olives, extra lemon wedges

Instructions

  • Prep the air fryer: Preheat to 380°F (193°C) for 3–5 minutes. Lightly brush or spray the basket with 1/2 tbsp olive oil to reduce sticking.
  • Mix aromatics: In a large bowl, combine the grated onion, garlic, lemon zest, lemon juice, 1 1/2 tbsp olive oil, egg, salt, and pepper. Whisk with a fork.
  • Build the mixture: Add ground chicken, breadcrumbs, dill, parsley, and oregano. If using, fold in feta or sun-dried tomatoes. Mix gently with a spatula or your hands until just combined. Don’t overwork; it can make the meatballs tough.
  • Shape: Lightly oil your hands. Scoop about 2 tablespoons per meatball and roll into 1 1/4–1 1/2-inch balls. You should get 16–18 meatballs.
  • Arrange and cook: Place meatballs in a single layer in the air fryer basket, leaving a little space between each. Air fry for 9–12 minutes, shaking the basket or turning meatballs halfway.
  • Check doneness: The meatballs should be lightly browned and reach an internal temperature of 165°F (74°C). If needed, cook 1–2 minutes more.
  • Rest and serve: Let them rest 2–3 minutes to set the juices. Serve with tzatziki, pita, and a quick chopped salad of tomatoes, cucumbers, red onion, and olives.