Chicken Meatball Parmesan
Parmesan-and-parsley chicken meatballs air-fried, then topped with marinara and fresh mozzarella and cooked until the cheese is browned.
ā±ļø Prep: 15 minš³ Cook: 13 minš½ļø Makes 24
Ingredients
| 1 pound | 455 g | ground chicken |
| 1/2 cup | 120 ml | finely chopped fresh parsley (tightly packed) |
| 1/2 cup | 120 ml | freshly grated Parmesan cheese |
| 1/3 cup | 80 ml | panko bread crumbs |
| 1 | egg | |
| 1 teaspoon | 5 ml | kosher salt, plus more for seasoning |
| 3/4 teaspoon | 3.8 ml | garlic powder |
| 1 pinch | red pepper flakes | |
| ā | cooking spray | |
| 2 cups | 480 ml | marinara sauce |
| 4 ounces | 115 g | fresh mozzarella cheese, torn into large pieces |
Instructions
SERVINGS: makes about 24 meatballs | PREP TIME: 15min | COOK TIME: 13min | READY IN: 28min
- Line CrispLid fryer basket with aluminum foil.
- Combine ground chicken, parsley, Parmesan cheese, panko bread crumbs, egg, salt, garlic powder, and red pepper flakes in a bowl.
- Gently pack chicken mixture into a 1/4-cup measuring cup or ice cream scoop and form into meatballs. Lightly season the outside of meatballs with additional salt.
- Spray meatballs all over with cooking spray and arrange in a single layer in the prepared CrispLid fryer basket.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 425Ā°F (220Ā°C) and cook for 8 minutes.
- Remove CrispLid and pour marinara sauce around the meatballs and arrange mozzarella cheese over top. Place CrispLid back on inner steel pot and cook at 475Ā°F (245Ā°C) until cheese is lightly browned and a thermometer inserted near the center of a meatball reads at least 165Ā°F (75Ā°C), about 5 minutes. Lift the lid using the handle and set it on the silicone trivet.
Mealthy Tip: You can also use a 7-inch heatproof bowl or container instead of lining the CrispLid fryer basket. Spray the bowl or container with cooking spray before adding the meatballs.