Ingredients
1 lb. ground chicken (93% lean)
3/4 c. panko bread crumbs
1/4 c. chopped fresh cilantro
1 large egg, beaten
3 cloves garlic, minced
1 tbsp. finely chopped chipotle chiles in adobo sauce, plus 2 tsp. sauce
3/4 tsp. dried oregano
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Olive oil cooking spray
Salsa verde, for serving
Preparation
Step 1In a medium bowl, using your hands, mix ground chicken, panko, cilantro, egg, garlic, chipotle chiles and sauce, oregano, salt, and pepper until combined. Roll into 1" balls.Step 2Lightly coat an air-fryer basket with cooking spray. Working in batches, arrange meatballs in basket, spacing about 1/2" apart. Cook at 370°, turning a few times, until outsides of meatballs are golden brown and centers are cooked through, about 6 minutes.Step 3Arrange meatballs on a platter. Spoon salsa verde over top or serve alongside for dipping.
This recipe is easily customizable. Swap in beef or pork for the chicken, or add some cayenne pepper for heat. For bigger meatballs, form the mixture into 2" balls and check around 10 to 12 minutes.
