These air fryer herby chicken meatballs will be your family’s next favorite go-to dinner! Serve it on a bed of creamy, cheesy pasta for a real crowd-pleaser.
Herby Chicken Meatballs – The Details
- If you can get your hands on ground chicken thigh, this will give you more flavorful, juicier meatballs. Don’t see a package of ground thighs? Kindly ask the butcher counter, and they’ll be happy to grind some up fresh for ya!
- The more fresh herbs the better, or at least that’s how my family likes it! I have fresh thyme and parsley on hand and that gives these meatballs the perfect pop of herby flavor.
- The real all-star in the recipe? Fresh B-R-E-A-D! That’s right. No breadcrumbs or eggs in this one, just your favorite baked loaf from the bakery section. I chose my grocer’s asiago cheese and black peppercorn for mine, but a simple loaf of Italian or French will do just fine.
- Don’t have an air fryer? No problem! Prepare your meatballs as instructed and lay out on a prepared baking sheet with parchment paper. Set your oven to 450°F and bake meatballs for 25-30 minutes, or until golden and cooked through.
Cheesy Pasta, Baby!
I mean, do I even need to say more? While the chicken meatballs are frying, the creamy pasta comes together quickly on the stovetop. I use a blend of parmesan and asiago cheese to pair with my asiago cheese bread, but you can use any of your favorite melty cheeses.
As the pasta is cooking, I throw in a few more sprigs of fresh thyme and chopped parsley to finish it off. If you’re looking for an extra little kick of heat, try throwing in some crushed red pepper as well.
This dinner is one of my favorite’s, because it’s a delicious dinner that is quick and easy enough to make on a weeknight, yet special enough to save for the weekend!
Need more dinner ideas? Try one of these next:
Air Fryer Herby Chicken Meatballs and Cheesy Pasta
Ingredients
Meatballs
- 1 cup bread, diced
- 1/2 cup warm water
- 16 oz ground chicken
- 4 garlic cloves, minced
- 1 tsp garlic salt
- 1/4 cup parmesan cheese, grated
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
Creamy Pasta
- 1 tbsp butter
- 1/2 shallot, diced
- 8 oz pasta (I used radiatore)
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh thyme, chopped
- 2 cups spinach
Instructions
- In a large bowl, add diced bread and water. Stir and allow to soak for 5 minutes.
- Add a parchment paper liner to air fryer or spray air fryer basket lightly with oil.
- Add the remaining meatball ingredients to the bowl and mix until incorporated. Using a large cookie scoop or your hands, form 15 meatballs. Place them into the air fryer. Spray lightly with olive oil and air fry at 400°F for 7 minutes. Spray again and air fry for another 5 minutes, or until golden brown and cooked through.
- While the meatballs are cooking, in a large skillet over medium heat, add the butter and shallots. Cook for about 2 minutes.
- Pour in the pasta and chicken broth and increase heat to high. Bring to a simmer and cook for 7 minutes.
- Add in the heavy cream, parmesan, parsley, and thyme. Stir well and return to a simmer for 2 minutes, or until pasta is al dente. Add the spinach and continue to stir until wilted.
- Serve the chicken meatballs over the cheesy pasta. Garnish with parmesan cheese, cracked pepper, and fresh thyme and parsley.
