Ingredients:

  • 450 g ground chicken (mix of white and dark meat)
  • 60 g whole wheat breadcrumbs (½ cup)
  • 30 g grated Parmesan cheese (¼ cup)
  • 1 large egg (50 g), beaten
  • 6 g garlic (2 cloves), microplaned or finely minced
  • 2 g dried oregano (1 tsp)
  • 1 g salt (½ tsp)
  • 1 g cracked black pepper (¼ tsp)
  • 15 ml olive oil (1 tbsp), for coating

Instructions:

  1. In a large bowl, combine the ground chicken, whole wheat breadcrumbs, Parmesan and beaten egg.
  2. Add the minced garlic, oregano, salt and pepper.
  3. Mix with your hands or a fork just until combined. Do not overwork the meat.
  4. Scoop about 2 tbsp (30 g) of mixture and roll between your palms into a smooth sphere. Repeat until all the mixture is used, keeping the balls roughly the same size (about 20 meatballs).
  5. Preheat the air fryer or oven to 400°F (200°C).
  6. Brush or toss the meatballs with the olive oil. For the air fryer, lightly grease the basket.
  7. Air fryer: place the meatballs in a single layer and cook 10–12 minutes, shaking halfway through, until the exterior is mahogany-colored and the internal temperature reaches 165°F (74°C). Cook in batches if they do not fit in one layer.
  8. Oven: place the meatballs on a parchment-lined baking sheet and bake 15–18 minutes, until firm, browned and the internal temperature reaches 165°F (74°C).
  9. Check the thickest meatball with a meat thermometer. Remove from the heat once it reads 165°F (74°C).