Air Fryer Chicken Parmesan Meatballs stuffed with Mozzarella Cheese

A fun twist on the traditional classic, perfect for a weeknight meal, celebrating Valentine’s Day with your loved ones or a game day treat. Serve with our Garlic Parm Breadsticks and marinara sauce.

It all begins with the Furlani Garlic Parm Breadsticks. Tearing the breadsticks into tiny pieces,
then mixing them with the juices of the minced shallots, is the secret to extra juicy, super
flavourful meatballs. Rolling them in flour before air frying ensures the perfect crispy exterior.

No matter what the occasion this good mood food recipe by Zimmy’s Nook is sure to be a crowd pleaser!

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes




Rip (or dice) the breadsticks into very small pieces and toss in a bowl (or on a tray).


Using a microplane (or small box grater), grate the shallots onto the breadsticks pieces. Toss well to combine so the juice from the shallots soaks the breadsticks and breaks them down. Set aside while you prep the other ingredients (5 to 10 minutes).


Prepare an area to make the meatballs:

The ingredients will make between 18 to 20 (2 ounce/57 g) meatballs. So have 20 pieces of cheese prepared on a plate for stuffing the meatballs.


Spread the flour on a rimmed plate or shallow bowl.


Line a large sheet pan (or 2 small) with wax paper or parchment paper.


In a bowl, beat the eggs, then add the parmesan, garlic, basil, spices, and mix to combine. Add the broken-down breadsticks and toss to combine. Add the chicken and use a spatula to mix well.


Coat your hands with a little olive oil, then separate the mixture into 2 ounce/57 g (about 2 tablespoons) size balls and place them onto the sheet pan. They do not need to be perfectly shaped yet. They are also very sticky, so don’t plan on answering your phone while doing this!


Stick one piece of cheese into the centre of each ball. Shape the balls completely around the cheese (so that it doesn’t leak while cooking). Then place the ball on the flour and roll to coat all sides. Now, form into a nice ball and return to the tray. Repeat with the other balls.


Pour the marinara sauce into a large saucepan or skillet and heat over very low heat.


Preheat the air fryer at 400°F.


Lightly spray (or drizzle) each of the meatballs with oil (3 to 4 pumps of my olive oil spray is about 1/4 tsp, so about 2 tablespoons in total).


Place the meatballs in the preheated air fryer and cook at 400°F for 10 minutes (flipping halfway through) or until the meatballs are crisp on the outside, and cooked through on the inside (165°F internal temperature). Do not overcrowd the air fryer. Mine holds about 9 comfortably, so I cook them in two batches. Remove the cooked balls from the air fryer and place them into the pan with the warm marinara sauce. Cook the second batch of meatballs then add to the sauce to keep warm until you are ready to serve.


To serve, place Furlani Garlic Parm Breadsticks in the air fryer at 350°F for 3 minutes (or until lightly browned and heated through).


While the breadsticks are cooking, spoon some marinara sauce onto rimmed plates, add 2 or 3 meatballs, then spoon a little sauce on top. Finish with grated Parmesan cheese and chopped basil. Serve with chili pepper flakes and hot breadsticks for dipping in the sauce.

Delicious served with a simple green salad.


  • Air Fryer cooking times can vary, so check your meatballs a couple of minutes early to ensure they don’t overcook. The meatballs should be 165°F in the center.
  • Make ahead and simply warm the meatballs in the sauce the next day.

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