Apple chicken meatballs are a quick, family-friendly protein you can bake or air fry in minutes. Grated apple keeps them tender and juicy with simple pantry ingredients and adds that perfect fall flavor.
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).