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Air Fryer Teriyaki Chicken Meatballs

Air Fryer Teriyaki Chicken Meatballs

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  • Author: Jaylynn Little
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: 45 Minute Dishes
  • Method: Air Fryer
  • Cuisine: American


Juicy chicken meatballs cooked in the air fryer and glazed in a brown sugar, soy sauce, chili crisps, and ginger sauce.


Units Scale

1 pound ground chicken

1 egg

1 small onion, chopped

1 tablespoon Worcestershire

2 teaspoons garlic paste or minced garlic

Salt & pepper, to taste

1 teaspoon creole seasoning

1/2 teaspoon ground cinnamon

1 teaspoon oregano

1 teaspoon dried parsley


1/4 cup + 1 tablespoon brown sugar

2 teaspoons chili crisps

1/2 cup chicken broth

1/4 cup soy sauce

1/2 teaspoon ground ginger

1 tablespoon cornstarch

2 tablespoons cold water


  1. In a large bowl mix 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.
  2. 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.
  3. For the sauce: mix the brown sugar, chili crisps, chicken broth 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!


To cook these in the oven, bake at 400° for 20 minutes. The internal temperature should be 165°.