High in both protein and flavor, these basil chicken meatballs are a must-try! They're infused with fresh basil, sun-dried tomatoes, garlic, and parmesan cheese for a Mediterranean-inspired flavor that pairs perfectly with rice, pasta, salads, and much more. Need dinner in a hurry? They're ready in just 20 minutes!
In a medium sized mixing bowl, add the ground chicken, basil leaves, sundried tomatoes, parmesan cheese, garlic, olive oil, salt and pepper. Mix together until just combined.
Form the chicken mixture into 16 1-inch balls using a 1 tablespoon cookie scoop.
Place the meatballs in the air fryer with space in between (you might need to work in batches) and cook 10-12 minutes, turning halfway through, until fully cooked through. Serve with zoodles, pasta, on pitas, or in your favorite soups!
To Make in Oven:
Preheat oven to 400 degrees F. Place meatballs on a parchment paper-lined baking sheet. Bake for 20 minutes, or until an instant-read thermometer reads the internal temperature as 165°F (74°C).
Notes
If your sun-dried tomatoes are stored in oil, you can use some of that in the meatballs instead of olive oil.
For an extra aromatic note, grate some lemon zest into the meatball mixture.
Use an instant-read meat thermometer to determine when your meatballs are done. They should reach an internal temperature of 165F.
The nutritional information provided is for one meatball. An appropriate serving size would be about 5-6 meatballs.