Apple chicken meatballs are the cozy, weeknight-friendly bite that also shows up big for tailgates. If you want something juicy, family friendly, and fall inspired that doubles as dinner or an appetizer, this is the one to make tonight.
Around here we cook for busy nights and tailgates, and my dietitian brain is always thinking flavor plus practicality. Grated apples keep the texture tender with less oil, and simple seasonings make the meatballs family friendly.
For a full dinner lineup, serve with my apple BBQ Sauce for dipping, pile into hawaiian roll sliders with cajun slaw, and round it out with easy baked beans and hot honey brussel sprouts.
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Why You'll Love This Recipe
- Weeknight easy: This comes together fast with simple steps and 2 cooking options so dinner matches your schedule.
- Balanced flavor: Sweet apple, savory Parmesan, and Italian seasoning make every bite craveable.
- Meal-prep friendly: Make a double batch of apple chicken meatballs, freeze half, and reheat for sliders, lunchboxes, or last-minute tailgates without sacrificing texture.
If you love quick protein options, check out my bbq pork tenderloin bites or hot honey salmon!
Ingredients For Chicken Apple Meatballs
Grab these simple staples for juicy, flavorful meatballs.
- Ground chicken: Use 93% lean ground chicken for juicy meatballs that stay tender, since extra-lean dries out and higher fat can taste greasy.
- Apple: Grate on the large holes (no need to peel) for moisture and gentle sweetness. Honeycrisp or Pink Lady are great, while Granny Smith adds a subtle tart bite.
- Onion: Finely grate so it melts into the mixture without leaving crunchy bits or excess liquid.
- Panko breadcrumbs: Add a small amount as a light binder to keep the texture tender and bouncy.
- Parmesan: I like to add grated parmesan cheese to add a savory, salty balance to the meatballs.
- Italian seasoning: This staple seasoning is a familiar flavor that won't overpower the meatballs. You can mix your own with dried basil, oregano, thyme, and rosemary.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Swap what you need and mix in a few fun extras to fit your crew.
- For a cheddar apple twist, fold in ½ cup of sharp cheddar.
- Make kid friendly mini meatballs by scooping 1 tablespoon portions and cooking until the centers reach an internal temperature of 165°F.
- Swap the protein by using ground turkey or pork, still choosing a 90-93% option.
- Instead of meatballs, press into mini hamburger patties and serve on slider buns!
- For a breakfast vibe, brush warm meatballs with a maple glaze and serve with scrambled eggs and fruit.
- For tailgates, toss the meatballs in apple BBQ sauce and keep warm in a slow cooker on warm for up to 3 hours.
How To Make Chicken Apple Meatballs
Follow these quick steps and you'll have dinner on the table fast!
Step 1: Preheat the air fryer to 400°F and lightly mist the basket or line it with perforated parchment.
Step 2: Mix ground chicken, grated apple, grated onion, panko, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a large bowl just until combined.
Step 3: Portion with a 2 tablespoon scoop, oil your hands, and roll smooth. Set the meatballs on a plate or tray.
Step 4: Chill the meatballs for 10 minutes so they firm up and hold their shape.
Step 5: Air fry in a single layer with about 1 inch between meatballs (work in batches) for 10-12 minutes, turning once, until golden and 165°F in the center.
Step 6: Serve warm as is or toss/brush with sauce, and add your favorite sides.
Oven Method
- For baked chicken apple meatballs: Preheat the oven to 400°F, place meatballs on a lined baking sheet pan, and bake for 18 to 20 minutes until they reach 165°F. For extra color, broil 1 to 2 minutes at the end, watching closely.
Tips For the Best Chicken and Apple Meatballs
These small tricks keep the meatballs tender, tasty, and stress-free.
- Mix just until everything comes together so the meatballs stay tender and bouncy instead of dense.
- Keep them even in size so that they cook evenly and stay juicy! I love using a cookie scooper for easy portioning!
- Check doneness with an instant-read thermometer and pull them at 165°F for perfectly cooked centers.
- If your grated apple is very wet, give it a quick squeeze in a paper towel so the mixture is easy to roll.
More Serving ideas
Here are a few fun ways to serve baked chicken and apple meatballs!
- Pile meatballs on a whole-grain bun with caramelized onions, sautéed mushrooms, provolone, arugula, and a swipe of Dijon.
- Build harvest grain bowls with farro or wild rice, roasted Brussels sprouts and sweet potato, thin apple slices, toasted pecans, and a quick cider vinaigrette. Top with sliced meatballs.
- Make an apple BBQ flatbread by brushing naan with apple bbq sauce, topping with mozzarella, thin red onion, and chopped meatballs. Bake until bubbly.
- Serve lettuce wraps with butter lettuce, meatballs, quick-pickled red onion, cucumber, and a drizzle of maple-Dijon yogurt sauce.
Storage
Here's how to make these ground chicken meatballs ahead, stash leftovers, and reheat without drying them out.
- Fridge: Store cooked meatballs in an airtight container for up to 4 days.
- Freeze: Freeze cooked or uncooked meatballs on a lined sheet until solid, then bag for up to 3 months and label raw vs cooked.
- Reheat: Warm cooked meatballs at 350°F for 10-12 minutes or air fry at 375°F for 3-5 minutes (add 5-8 minutes from frozen)
- Make ahead: Roll up to 24 hours in advance, cover, and refrigerate. Bake when you're ready!
FAQ
For the best texture, bake or air fry first, then hold in the slow cooker with sauce. This keeps the outside from getting soggy.
Use 93% lean chicken, mix just until combined, and pull them at 165°F. Overmixing and overcooking are the biggest culprits for dry meatballs. Grated apple plus a small amount of breadcrumbs act as a moisture-locking binder so the meatballs stay tender and juicy.
Absolutely! Double the recipe and bake on two pans. Toss with sauce (if desired) and hold meatballs on warm in a slow cooker for serving.
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Jessie
Easy Apple Chicken Meatballs
Ingredients
- olive oil or cooking spray
- 1 lb. lean ground chicken 93% preferably
- 1 small apple shredded (about ½ cup)
- ¼ cup shredded onion
- ¼ cup panko bread crumbs
- 2 tablespoon freshly grated parmesan cheese
- 1 egg beaten
- 1 teaspoon minced garlic
- 1 teaspoon italian seasoning
- salt and black pepper
Instructions
- Preheat the air fryer to 400°F and lightly mist the basket with olive oil or line it with perforated parchment.
- Mix ground chicken, grated apple, grated onion, panko, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a large bowl just until combined.
- Portion with a 2 tablespoon scoop, oil your hands, and roll smooth. Set the meatballs on a plate or tray.
- Chill the meatballs for 10 minutes so they firm up and hold their shape.
- Air fry in a single layer with about 1 inch between meatballs (work in batches) for 10-12 minutes, turning once, until golden and 165°F in the center.
- Serve warm as is or toss/brush with sauce, and add your favorite sides.
Notes
- Feel free to swap your protein source and use ground pork or turkey.
- Oven option: Bake at 400°F for 18 to 20 minutes until centers reach 165°F; broil 1 to 2 minutes at the end for extra color.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze uncooked or cooked meatballs for up to 3 months.
- To reheat: Warm in a 350°F oven for 10-12 minutes or air fry at 375°F for 3-5 minutes until hot. From frozen, add at least 5 minutes and heat through (to 165°F if the meatballs were frozen raw).
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