Air Fryer Mozzarella Chicken Meatballs

These air fryer mozzarella chicken meatballs are the kind of snack that disappears way faster than you expect. They’re crispy on the outside, juicy in the middle, and then — surprise — molten mozzarella comes stretching out like a cheese commercial when you bite in. I’ve made these for snacks, parties, and “I need something comforting right now” moments, and they never disappoint.

If you love cheesy, easy air fryer snacks like this, you’ll probably also love my Air Fryer Chicken Caprese with Mozzarella — delicious taste, just a different cheesy situation. Now for the air fryer mozzarella chicken meatballs you’ve been waiting for!

Jump to:

• Why You’ll Love This Recipe
• Ingredients & Substitutions
• Instructions
• Pro Cooking Tips 
• FAQs
• Air Fryer Mozzarella Chicken Meatballs

Why You’ll Love This Recipe

• There’s cheese in the middle. Actual cheese: Not “a hint of cheese.” Not “cheese-adjacent.” Real, melty mozzarella that stretches when you pull the ball apart. That alone usually sells it.
• They feel indulgent without the deep-fry regret: You still get crisp edges and juicy chicken, just without oil splatter or a kitchen that smells like a fryer for three days.
• They’re basically adult chicken nuggets: Kids love them. Adults love them. Everyone mysteriously goes back for “just one more.”
• Perfect for dipping: Marinara, ranch, honey mustard… I’ve tested this thoroughly (for science).
• They freeze like a dream: I almost always make extra and stash them in the freezer so Future Me can be very happy.

Ingredients & Substitutions

• Ground chicken: This stays juicy and mild, which is perfect for letting the cheese shine. I’ve also made these with ground turkey and ground pork — both work great, just slightly different flavor vibes.
• Mozzarella: Low-moisture mozzarella is key here. Fresh mozzarella sounds tempting, but it’s too wet and will escape like it’s trying to flee the scene.
• Breadcrumbs: Regular breadcrumbs work fine, but panko gives you a noticeably crunchier exterior. Gluten-free crumbs also hold up well.
• Seasoning: The base seasoning keeps things classic, but Italian seasoning, paprika, or even a pinch of chili flakes are great if you want to mix it up.

Instructions

Step 1 – Make the Chicken Mixture

In a bowl, combine the ground chicken, salt, black pepper, garlic powder, parsley, egg, and breadcrumbs. Mix just until combined — overmixing makes chicken dense instead of juicy.

Step 2 – Stuff with Mozzarella

Scoop about 2 tablespoons of the chicken mixture. Press a small indent in the center, add a cube of mozzarella, then wrap and roll the chicken around it, sealing completely. Repeat with the remaining mixture.

Step 3 – Coat

Roll each chicken ball lightly in breadcrumbs to coat the outside.

Step 4 – Air Fry

Preheat the air fryer to 380°F (195°C). Lightly spray the basket and the chicken balls with oil.
Air fry for 10–12 minutes, shaking halfway, until golden and cooked through (internal temp 165°F / 74°C).

Step 5 – Serve

Let them rest for 2 minutes (this helps keep the cheese inside), then serve hot with your favorite dipping sauces.

Pro Cooking Tips 

• Seal the chicken like you’re protecting a secret: Any tiny gap is an escape route for cheese. I always double-check seams and smooth them out before breading.
• Chill before cooking if you have time: A quick 10-minute chill firms everything up and seriously reduces cheese blowouts. Not mandatory — just very helpful.
• Don’t overmix the chicken: Ground chicken gets tough fast. Mix just until it comes together and stop.
• Give them space in the basket: Crowded balls = steamed balls. Space = crispiness. I always choose space.
• Let them rest before biting in: I know it’s hard. But biting too soon guarantees cheese lava burns. Ask me how I know.