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Tuesday, March 27, 2018

Chicken Meatballs: Air Fryer vs. Oven Roast

The picture on the top are the meatballs I cooked in the Air Fryer and the other is oven roasted. 

The AF meatballs got cooked too long. It called for 15 minutes on 380 but 10 minutes would have been enough. I do like their crispy outsides. 

The oven meatballs were cooked on 400 for 10 minutes, flipped for 5 more minutes. While they did not get that all over crispy exterior, they did get somewhat browned. 

If you are only doing maybe 9 or 10 meatballs, I would say use the AF. I made 45 meatballs so I can freeze some for future meals, it just makes more sense time-wise to use the oven method. 


  • 2 lbs Perdue Extra Lean Ground Chicken Breast
  • 2 eggs
  • 1/2 cup low fat Ricotta Cheese
  • 1/2 cup Panko Bread Crumbs
  • 1/4 cup parsley
  • 2 tsp salt
  • 1 tsp black pepper


  1. In a large bowl, add all ingredients and mix well. I use a scoop to measure out my meatballs. This ensures they are all the same size and cook evenly. This is what I use, the smallest one, 4 cm. Click here to see Scoops
  2. I scoop and place on a Silicone Baking Mat on my baking pan. Then I go back, with wet hands for easier handling, and roll the balls. 
  3. Place baking sheet in oven on 400 for 10 minutes, flip using tongs and bake for another 5. 
If you prefer to cook them in the AF, do not overcrowd them. My AF could only fit 9 comfortably. Cook on 380 for 10 minutes, shake twice. 

This recipe makes 45 meatballs; 10 servings of 4.5 meatballs at 1 point per serving on the Weight Watchers Freestyle Program. 


Note: these would be great to put in a crockpot with sauce for a party! 

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