Description
Tender, savory, and packed with bold Mediterranean flavor — these keto chicken meatballs are made with sundried tomatoes, fresh basil pesto, and cooked to golden perfection in the air fryer!
Ingredients
1 lb ground chicken or turkey
¼ cup finely chopped sundried tomatoes (oil-packed or dry-packed soaked in water)
2 tbsp fresh basil pesto (keto-friendly – use olive oil and Parmesan cheese)
¼ cup shredded mozzarella or Parmesan cheese
1 clove garlic, minced
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
1 egg (to bind)
Optional: 1 tbsp almond flour (if mixture is too wet)
Instructions
In a large bowl, mix ground chicken , sundried tomatoes , pesto , mozzarella cheese , garlic , Italian seasoning , salt , and pepper .
Add egg to help bind everything together. If needed, stir in almond flour for better texture.
Roll the mixture into 1-inch balls using your hands.
Place meatballs in the air fryer basket in a single layer.
Cook at 375°F (190°C) for 6–8 minutes , shaking halfway through until golden and crispy on the outside.
Serve warm with extra pesto, zucchini noodles, or over a bed of mixed greens.
- Prep Time: 10 mins
- Cook Time: 8 mins
Nutrition
- Serving Size: 4 (about 6–8 meatballs)
- Calories: 180
- Fat: 12g
- Carbohydrates: 3g
- Protein: 14g