Ingredients
1 pound (454 g) lean ground chicken
¼ cup fine blanched almond flour
1 large egg
⅓ cup finely grated Parmesan cheese
½ tablespoon olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried parsley
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder

Directions

Add all of the ingredients to a large bowl and use a fork to mix everything together until combined. (Be careful not to over mix as the meatballs may end up tough and rubbery).

Roll the mixture into 16 balls (about 1.5 tablespoons for each meatball).

Spray the bottom of the air fryer basket with non-stick cooking spray and arrange the meatballs in a single layer in the basket. (If your air fryer is smaller, you will need to air fry in two batches).

Air fry on 350F for 10-12 minutes, or until the internal temperature of the meatballs reach 165F. (Check the meatballs at the midway point. If they’re browning too much on top, flip them over).

Serve immediately or refrigerate and enjoy within 3-4 days.