Recipe Summary
- Cooking time
- 22–25 minutes
- Yield
- 4 servings
- By
- The Lad's Air-Frying Bible
The potatoes cook for 10 minutes before the meatballs and tomatoes join them for 12–15 minutes. The garlic butter is made during that second stage.
Practical note: Roll 16 evenly sized meatballs so they finish together, and turn them halfway through the second stage.
More recipes: More Chicken Recipes
You’ll Need
For the Chicken Meatballs
600g chicken thigh mince
50g fresh breadcrumbs
40g grated Parmesan
1 egg
3 garlic cloves, finely grated
1 tsp dried oregano
1 tsp dried parsley
1 tsp onion granules
1 tsp sea salt
½ tsp black pepper
For the Tray
600g baby potatoes, halved
200g cherry tomatoes
1 tbsp olive oil
Salt and black pepper
Garlic Herb Butter
40g butter
2 garlic cloves, finely sliced
1 tbsp chopped fresh parsley
1 tsp chopped fresh chives
Juice of ½ lemon
Optional but Dangerous
Extra Parmesan
Fresh basil
Garlic mayo
Crusty bread
Method
- Preheat your air fryer to 200°C.
- Toss the potatoes with the olive oil, salt and pepper and air fry for 10 minutes, shaking halfway.
- Meanwhile, combine the chicken mince, breadcrumbs, Parmesan, egg, grated garlic, oregano, parsley, onion granules, salt and pepper.
- Mix until just combined, then roll into 16 evenly sized meatballs.
- Add the meatballs and cherry tomatoes to the potatoes and cook for 12–15 minutes, turning the meatballs halfway through, until golden and cooked through.
- While everything cooks, melt the butter gently and add the sliced garlic. Cook for about 30 seconds, just until fragrant.
- Stir in the parsley, chives and lemon juice.
- Transfer the cooked meatballs, potatoes and tomatoes to a serving tray and drizzle generously with the garlic herb butter.
- Finish with extra Parmesan and fresh basil if using.
- Serve immediately while everything is hot and the butter is still glistening.