Healthy Air Fryer Chicken Feta Meatballs Recipe – Easy, Fresh & Flavorful

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David

Posted on December 20, 2025

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Air Fryer Recipes

December 20, 2025

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Picture this: the sizzle of juicy chicken mingling with the salty tang of feta, all wrapped up in a golden, crispy shell that’s so light you’ll do a double-take. The first time I made these Healthy Air Fryer Chicken Feta Meatballs with Fresh Herbs, the aroma of fresh parsley and oregano filled my kitchen and, honestly, I had to stop myself from eating them right out of the air fryer basket (dangerously easy, let me tell you). That initial bite—herby, tender, with little cheesy pockets—was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Growing up, meatballs always meant family dinners, but they were usually heavy, loaded with breadcrumbs, and fried in a big pan of oil. I started tinkering with this recipe when I wanted something that felt comforting but didn’t leave me weighed down. One rainy Saturday, I had some ground chicken and a block of feta to use up, so I started experimenting. I swear, the combination instantly reminded me of summers at my grandma’s garden, snipping herbs and sneaking little bites of whatever she was making. It’s the kind of food that brings you straight back to those simple, happy moments—even if you’re just eating at your kitchen counter in pajamas.

The real kicker? My family couldn’t stop sneaking these chicken feta meatballs off the cooling rack (and I can’t really blame them). Even the pickiest eaters gave me that “are there more?” look. I wish I’d figured out this recipe years ago—so many potlucks could’ve been saved! They’re perfect for meal prepping, snacking, or even as a protein-packed lunch in your kid’s bento box. I’ve tested these in the name of research, of course, and now they’re a staple for family gatherings and gifting. They feel like a warm hug, and you’re going to want to bookmark this one for every busy weeknight or special occasion that needs a little extra flavor and comfort.

Why You’ll Love This Healthy Air Fryer Chicken Feta Meatballs Recipe

Let’s face it, everyone’s looking for that one recipe that’s simple, healthy, and still packs a punch of flavor. These Healthy Air Fryer Chicken Feta Meatballs with Fresh Herbs really tick all the boxes—trust me, after dozens of batches and taste tests, they’ve earned their spot as a top favorite in my kitchen. Here’s why you’ll be making these on repeat:

Quick & Easy: You can whip up these meatballs in under 30 minutes from start to finish—no need to hover over a hot stove. The air fryer does the magic, giving you back precious time.
Simple Ingredients: Nothing fancy here! Everything is probably in your fridge or pantry already. I always love recipes that don’t require a grocery store scavenger hunt.
Perfect for Any Occasion: These meatballs are fantastic for weeknight dinners, but they also shine at brunch buffets, potlucks, and even holiday spreads. They’re just as good warm or at room temp—versatility at its best!
Crowd-Pleaser: Kids gobble them up just as quickly as adults. They’re mild enough for picky eaters but flavorful enough to impress your foodie friends.
Unbelievably Delicious: The combination of juicy chicken, creamy feta, and bright herbs is next-level comfort food. Each bite is tender and flavorful, with little bursts of salty cheese.

What sets these air fryer chicken feta meatballs apart is the method and the thoughtful balance of ingredients. Instead of frying in oil, the air fryer gives you that golden, crispy exterior with barely any added fat. I blend the feta into the ground chicken just enough so you get creamy pockets in every meatball—no dry, rubbery bites! The fresh herbs add layers of flavor that dried ones just can’t match (trust me, I’ve tried both).

This is the kind of recipe that makes you close your eyes after the first bite and think, “Yup, this is it.” It’s real food, made fast, and it never feels like a compromise. Whether you’re trying to eat a little lighter or just want a new weeknight staple, these chicken feta meatballs are a total win. They’re the definition of comfort food—lighter, fresher, and downright crave-worthy. Perfect for impressing guests without any stress, or just making a Tuesday night dinner feel a little more special.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with fresh herbs giving that extra pop of flavor. Here’s what you’ll want to gather:

For the meatballs:
- 1 lb (450 g) ground chicken (lean, but not extra lean for juiciness; I like to use 93% lean/7% fat)
- 1/2 cup (75 g) feta cheese, crumbled (I love Athenos or Valbreso brands—choose a creamy block for best results)
- 1/3 cup (35 g) whole wheat breadcrumbs (or gluten-free panko if needed)
- 1 large egg (room temperature, helps bind everything together)
- 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
- 1/4 cup (15 g) fresh parsley, chopped (flat-leaf preferred for brightness)
- 2 tablespoons (8 g) fresh dill, chopped (adds freshness—sub with extra parsley if needed)
- 2 tablespoons (8 g) fresh oregano, chopped (or 2 teaspoons dried oregano)
- 1/2 teaspoon onion powder (for subtle depth)
- 1/2 teaspoon kosher salt (adjust to taste, as feta adds saltiness)
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon zest (just a hint for brightness—optional but highly recommended)
For serving (optional):
- Greek yogurt or tzatziki (for dipping)
- Lemon wedges
- Extra chopped herbs

Ingredient Tips: Look for ground chicken with a little fat for best texture—extra lean can dry out. Feta block is usually creamier than pre-crumbled. If you want to make it dairy-free, swap the feta for a plant-based feta-style cheese (like Violife). For gluten-free, use GF breadcrumbs or omit completely for a slightly denser texture. During summer, try adding a handful of chopped fresh mint for a twist.

If you’re low on fresh herbs, it’s totally fine to use dried—just cut the amount by about a third. And if you love spice, a pinch of red pepper flakes won’t hurt either. I’ve tried every combo and honestly, they all turn out tasty!

Equipment Needed

You don’t need a fancy kitchen to whip up these healthy air fryer chicken feta meatballs. Here’s what I use (and my two cents on each tool):

Air fryer: Any model with a basket works. I use a 5.8-quart Cosori, but your Philips or Ninja will do the trick. If you don’t have an air fryer, see the Variations section for oven instructions.
Mixing bowls: Medium and large bowls for combining ingredients. Stainless steel or glass is easiest to clean.
Measuring cups and spoons: For accuracy. I keep a magnetic set on the fridge so I never lose them.
Microplane or fine grater: For zesting lemon (optional but worth it).
Cutting board and knife: For chopping herbs and garlic.
Small cookie scoop or tablespoon: For evenly sized meatballs. You can use your hands, but a scoop keeps things less messy.
Tongs or spatula: For flipping meatballs in the air fryer (though most don’t need flipping—just habit from years of oven baking!)
Parchment paper (optional): For easy cleanup. Get the perforated kind for air fryers so air circulates.

Don’t have a cookie scoop? A regular tablespoon and damp hands work just fine. If you’re missing a microplane, peel off a strip of lemon zest and mince it super fine. And honestly, you can always mix with clean hands—just takes a little elbow grease. Clean your air fryer basket right after cooking (while it’s still warm) for the easiest cleanup—no one likes scrubbing cold, stuck-on bits!

How to Make Healthy Air Fryer Chicken Feta Meatballs with Fresh Herbs

Prep your air fryer and ingredients:

Preheat your air fryer to 375°F (190°C) for 5 minutes. Gather all ingredients. If using a block of feta, crumble it now. Chop your herbs and mince the garlic. (Prepping everything before you start makes the process a breeze.)
Mix the meatball base:

In a large bowl, add 1 lb (450 g) ground chicken, 1/2 cup (75 g) crumbled feta, 1/3 cup (35 g) breadcrumbs, 1 large egg, 2 cloves minced garlic, 1/4 cup (15 g) chopped parsley, 2 tbsp (8 g) dill, 2 tbsp (8 g) oregano, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp lemon zest. Mix gently with your hands or a fork until just combined—don’t overmix, or the meatballs can get tough.
Shape the meatballs:

Use a tablespoon or small scoop to portion out the mixture. Roll between damp hands to form balls about 1.5 inches (3.5-4 cm) wide. You should get about 18-20 meatballs. (If you make them smaller or larger, adjust cook time—smaller ones crisp up faster!)
Arrange in the air fryer basket:

Lightly spray the basket with oil or line with parchment (perforated for air circulation). Arrange meatballs in a single layer, leaving space between each for even cooking. Cook in batches if necessary—overcrowding can lead to steaming, not browning.
Air fry the meatballs:

Cook at 375°F (190°C) for 10-12 minutes. Halfway through (at about 6 minutes), give the basket a gentle shake or flip each meatball with tongs for even browning. Meatballs are done when golden and they reach an internal temp of 165°F (74°C). They’ll be firm to the touch but still juicy inside.
Troubleshooting tip:

If your meatballs seem dry, check your ground chicken’s fat content—it should have a bit of fat (not extra lean). If they’re falling apart, add a tablespoon more breadcrumbs or let the mixture rest in the fridge for 15 minutes before shaping.
Serving:

Remove meatballs with tongs and let them cool 2-3 minutes (they firm up as they cool). Serve with a side of Greek yogurt or tzatziki, a sprinkle of extra herbs, and lemon wedges.

Tip: If you want to prep ahead, mix and shape the meatballs, then refrigerate (covered) for up to one day before cooking. This lets the flavors meld and makes dinner even faster!

Cooking Tips & Techniques

After making these healthy air fryer chicken feta meatballs more times than I can count, I’ve picked up a few tricks—and made a few mistakes along the way, too. Here’s what helps every single time:

Don’t overmix the meat: The more you handle the ground chicken, the tougher your meatballs will be. Mix just until combined—some feta chunks are good! The first time I made these, I went overboard, and they were a little rubbery. Lesson learned.
Keep your hands damp: Rolling meatballs with wet hands keeps the mixture from sticking and gives you smoother, rounder balls. Plus, it’s just cleaner.
Watch the air fryer basket: Every air fryer is a little different—some run hotter, some have smaller baskets. Peek at the meatballs at the 8-minute mark. If they’re browning too quickly, lower the temp by 10°F (5°C).
Don’t overcrowd: If you pile them in, you’ll get steamed, pale meatballs. Give each one space so the hot air can crisp them up. I usually do two batches for perfect results.
Use a thermometer: Ground chicken should hit 165°F (74°C) in the center. If you don’t have a thermometer, cut one open—no pink means you’re good.
Let them rest: Meatballs continue to cook from residual heat. Let them sit a couple minutes before serving—this keeps them juicy and easier to handle.
Batch cooking: If you’re cooking a double batch, keep the first batch warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.

And if you ever forget the lemon zest (like I have, more than once), don’t stress—it’s still delicious, but a quick squeeze of lemon over the finished meatballs works wonders. Don’t be afraid to tweak the herbs to your taste. The real key? Keep things simple and trust your senses—if it smells good, you’re on the right track!

Variations & Adaptations

One of the best things about these healthy air fryer chicken feta meatballs is how easy they are to customize. Whether you’re cooking for allergies, different diets, or just want something new, here are my favorite ways to switch things up:

Gluten-Free: Swap the breadcrumbs for gluten-free panko or almond flour. I’ve used crushed rice crackers in a pinch—works great!
Dairy-Free: Substitute the feta with a plant-based feta-style cheese (like Violife). Or, leave it out and add a tablespoon of nutritional yeast for a savory boost.
Low-Carb/Keto: Skip the breadcrumbs and add 2 tablespoons coconut flour or almond flour. The texture is a bit denser but still tasty.
Different Proteins: Use ground turkey instead of chicken for a slightly richer flavor. Beef works too, but the herbs really shine with lighter meats.
Herb Swap: Try basil and mint for a summer twist, or add a teaspoon of smoked paprika for a Mediterranean vibe.
Oven Method: No air fryer? Bake on a parchment-lined baking sheet at 400°F (200°C) for 15-18 minutes, flipping halfway through.
Spicy Variation: A pinch of chili flakes or a diced jalapeño in the mix adds a little heat.

Personally, my favorite twist is adding a tablespoon of finely chopped sun-dried tomatoes to the mix—gives an extra punch of flavor and beautiful color. If you’re serving kids, leave out the spicy stuff and let them dip in their favorite sauce. The adaptability is what keeps this recipe in my regular rotation!

Serving & Storage Suggestions

I love serving these healthy air fryer chicken feta meatballs straight from the basket, but they’re just as good at room temperature—so they’re picnic and meal prep friendly, too. Here’s how to get the most out of every batch:

Serving: Enjoy hot, warm, or room temp. Pile onto a platter with lemon wedges, a bowl of Greek yogurt or tzatziki, and a sprinkle of extra herbs. They’re perfect as appetizers, tucked in pita with salad, or over a bed of quinoa for a quick lunch.
Pairings: Serve with a Greek salad, roasted veggies, or even a simple tomato-cucumber salad. For drinks, a crisp white wine or sparkling water with lemon is my go-to.
Storage: Cool meatballs completely, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze on a baking sheet, then transfer to a zip-top bag—lasts 2 months.
Reheating: Pop refrigerated meatballs back in the air fryer at 350°F (175°C) for 3-4 minutes, or microwave in 30-second bursts until warm. If frozen, thaw overnight in the fridge first for best texture.
Flavor tip: The flavors develop more overnight, so leftovers are even better the next day!

Honestly, I’ve tossed these cold into salads and they’re still delicious. If you’re planning to serve at a party, make them ahead of time and heat right before serving—they’ll stay juicy and flavorful.

Nutritional Information & Benefits

Each serving (about 4 meatballs) provides approximately:

Calories: 180
Protein: 20g
Fat: 8g
Carbs: 7g
Sugar: 1g

These healthy air fryer chicken feta meatballs are naturally high in protein and lower in fat, thanks to lean ground chicken and minimal added oil. The fresh herbs pack in antioxidants, while feta offers calcium and protein with less fat than many other cheeses. If you need gluten-free or dairy-free, simple swaps make this recipe work for almost everyone.

Just a quick heads up: Feta and breadcrumbs mean these do contain dairy and gluten (unless you substitute), so check labels if allergies are a concern. From a wellness perspective, these meatballs are a great way to enjoy comfort food without feeling heavy—plus they’re packed with flavor, not fillers!

Conclusion

If you’re searching for a recipe that’s easy, packed with fresh flavor, and guaranteed to please a crowd, these healthy air fryer chicken feta meatballs with fresh herbs are it. They’re light, juicy, and loaded with herby goodness—everything you want in a quick dinner or make-ahead snack. Whether you’re meal prepping, hosting friends, or just feeding your crew on a busy night, these meatballs bring all the comfort without any of the guilt.

Don’t be afraid to make this recipe your own—swap in your favorite herbs, try a new cheese, or add a little kick if you like things spicy. I love how flexible and forgiving they are (and so will you). If you give these a try, let me know in the comments or share your favorite adaptations. Your feedback always makes my day!

Bookmark this recipe, pin it to your favorite board, and get ready for your new go-to meatball obsession. Here’s to more delicious, healthy meals that don’t feel like a compromise—just pure joy, one bite at a time.

Frequently Asked Questions

Can I make these chicken feta meatballs ahead of time?

Absolutely! Shape the meatballs and store them covered in the fridge for up to 24 hours before cooking. You can also freeze them raw, then cook straight from frozen (add 2-3 minutes to the air fryer time).

What if I don’t have an air fryer?

No problem. Bake the meatballs on a parchment-lined baking sheet at 400°F (200°C) for 15-18 minutes, flipping halfway through. They’ll still be juicy and flavorful.

Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly. Just choose one with a little bit of fat (not extra lean) for best results.

How do I keep the meatballs from sticking to the air fryer?

Lightly spray the air fryer basket with oil or use perforated parchment paper. Don’t overcrowd the basket—give each meatball space for even airflow and browning.

Are these meatballs suitable for meal prep?

Definitely! They keep well in the fridge for up to four days and freeze beautifully. Reheat in the air fryer or microwave for quick, healthy meals all week long.

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