We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend cottage cheese, pesto, and eggs in a small blender or food processor until smooth and creamy.
Add ground chicken, blended pesto mixture, breadcrumbs, salt, and pepper to a large mixing bowl. Combine gently with a fork or serrated chopper without overmixing.
Preheat air fryer to 400F and lightly oil the bottom tray or basket.
Use a tablespoon ice cream scoop to portion about 40 mini meatballs into the air fryer basket, cooking in batches as needed. Cook for 7 minutes, shaking at the 4-minute mark.
Let cool slightly before serving or storing.
Want to keep this recipe for later? We can email it to you!
Double the batch for extras to freeze.
Store-bought pesto can be strong, consider using 4 oz instead of 5 oz.
Use freshly grated Parmesan and good-quality pesto for best results.
If out of cottage cheese, a little milk can keep meatballs moist.
For one-bite meatballs, use a teaspoon scoop instead of a tablespoon scoop.
Can I use ground turkey instead of chicken?
Yes, ground turkey can be used as a substitute for ground chicken.
What can I use instead of cottage cheese?
Ricotta can be used for a creamier, milder flavor.
How can I make this recipe gluten-free?
Use almond flour instead of breadcrumbs for a gluten-free option.
How should I store the meatballs?
Refrigerate cooked meatballs in an airtight container for up to 4 days, or freeze for up to 2 months.
Can these be baked instead of air-fried?
Yes, bake at 400F for 12-14 minutes on a parchment-lined sheet until cooked through.
