Ingredients
Method
- Prepare the meatball mixture.
- Place the ground chicken in a large bowl and break it apart with a fork.
- Sprinkle garlic salt, seasoned pepper, and parsley over the chicken.
- Add the finely chopped onion, minced garlic, egg, and crushed Ritz crackers, then mix well until fully combined.
- Stir in the teriyaki sauce to bind the mixture.
- Form the meatballs.
- Form the mixture into 1 1/2-inch diameter meatballs using your hands or a small scoop.
- Place the formed meatballs in a single layer in the air fryer basket, ensuring they do not touch.
- Cook in the air fryer.
- Generously spray the meatballs with olive oil spray.
- Set the air fryer to 400°F (200°C) and cook for 12 minutes.
- At the 6-minute mark, carefully turn the meatballs and lightly spray them again with olive oil.
- Check for doneness.
- After 12 minutes, check the meatballs for golden brown color and doneness (no pink inside); cut one open to verify. If not fully cooked, air fry for an additional 3-4 minutes.
- Prepare the sauce.
- In a medium bowl, mix the Greek yogurt and sweet chili sauce until smooth and creamy.
- Coat and garnish.
- Toss the cooked meatballs in the bang bang sauce until evenly coated.
- Garnish with finely chopped parsley and serve hot.
Nutrition
Notes
Ingredient Swap: I've found that if you don't have Ritz crackers on hand, panko breadcrumbs work beautifully, just start with a little less and add more if the mixture