I’m at the point in quarantine where if it’s not easy, I’m not making it. I have cooked almost everyday and while I’m thankful to be able to do so, I’m slowly losing steam so before I check out completely I figured it was time to pull out my air fryer and keep it simple. These Air Fryer Teriyaki Chicken Meatballs have been a game changer because aside from being loaded with flavor, they have pretty much been my dinner and snack! Packed with flavor, juicy, and the teriyaki sauce give the meatballs a smooth velvety finish.
The flavors in the meat balls consist of fresh onion, Worcestershire, garlic, salt & pepper, creole seasoning (for a little kick), cinnamon-YES cinnamon, oregano, and parsley. For the sauce I kept the flavors traditional by using brown sugar and soy sauce, however I added in 3 other ingredients that you might not find in a traditional teriyaki sauce.
- Chicken broth to develop the flavor and cut the saltiness of the soy sauce
- Ground ginger to develop flavor and add a floral element
- Spicy chili crisp to add some spice and umami flavor to the sauce
Cooking these meat balls in the air fryer really helps with locking in the flavors while making a tender and juicy meatball. If you do not have an air fryer, that’s okay you can make these right in the oven at 400° for about 20 minutes. I suggest baking them covered in foil for 10-12 minutes and them continue cooking uncovered.
How to make Air Fryer Teriyaki Chicken Meatballs
Start by mixing the ground chicken, egg, chopped onion, Worcestershire, garlic paste, salt, pepper, creole seasoning, cinnamon, oregano, and parsley together. Mix everything together very well until the egg is fully mixed and the seasonings are distributed. Form 12 balls and let them chill in the refrigerator for 20 minutes.
Preheat the air fryer on 360° for 4 minutes. Spray the basket with cooking spray and place half of the meatballs in the basket and cook for 10 minutes. Repeat with the second batch of meatballs.
For the sauce: mix the brown sugar, chili crisps, chicken broth, ground ginger, and soy sauce in a small pot over medium high heat. Once the sauce comes to a boil mix the cornstarch and cold water together and pour it into the sauce and stir well. Once the sauce thickens remove the pot from the heat. Pour the sauce over the cooked meatballs and enjoy!