Air-Fryer Everything Bagel Chicken Meatballs with Green Goddess Dressing

A low-effort, high-reward dinner powered by an overachieving pantry staple.

Every kitchen needs a few recipes that feel like a shortcut to competence. This is one of them.

These chicken meatballs skip breadcrumbs and eggs entirely, relying on ground chicken’s natural binding power for a texture that’s light, tender, and surprisingly springy. The real star is everything bagel seasoning — an overachieving pantry staple that delivers garlic, onion, crunch, and perfectly balanced seasoning in a single shake. Air-fried until golden and craggy, they’re paired with a creamy, avocado-rich Green Goddess dressing that feels both fresh and indulgent.

Serve them over rice, alongside greens, or tucked into whatever needs rescuing in your fridge. The result tastes far more intentional than the fifteen minutes it takes to make. Some meals try very hard. This one does not.

Yield: 24–28 meatballs
Total Time: 20 minutes

Ingredients

For the Chicken Meatballs

• 2 pounds ground chicken
• 4 scallions, green parts only, finely sliced
• 5 tablespoons Everything Bagel Seasoning (see Tip)
• Neutral oil spray (such as avocado or grapeseed)

For the Green Goddess Dressing

• ¾ cup whole-milk plain or Greek yogurt
• 1 ripe Hass avocado, pitted and peeled
• ½ cup mixed soft herbs (see Note)
• 4 tablespoons (¼ cup) freshly squeezed lemon juice, plus more to taste (about 1 lemon)
• 3 tablespoons extra-virgin olive oil
• 2 scallions, sliced
• 1 garlic clove, finely grated
• Kosher salt and freshly ground black pepper, to taste

Tip: If your seasoning blend is salt-free, add 1½ teaspoons kosher salt to the mixture.

Note: Our favourite herb combinations include parsley and basil; mint and cilantro; parsley and mint; or dill and mint.

Preparation

Step 1: Mix and Shape
In a large bowl, combine the ground chicken, sliced scallion greens, and Everything Bagel Seasoning. Mix with your hands or a spatula until just combined — avoid overworking the meat, which can make the meatballs dense. Shape into 24 to 28 golf-ball-sized rounds.
The mixture is naturally lean and slightly sticky; rolling the meatballs with wet or lightly oiled hands makes shaping much easier.

Step 2: Air Fry
Lightly coat the bottom of your air fryer basket with neutral oil spray. Arrange the meatballs in a single layer, ensuring they do not touch. You will likely need to cook in two or three batches — overcrowding causes the meat to steam rather than crisp.
Lightly spray the tops with oil and air fry at 390°F. Begin checking for doneness at the 10-minute mark to prevent overcooking. The meatballs should be golden brown outside and reach an internal temperature of 165°F on an instant-read thermometer.

Step 3: Prepare the Dressing
While the meatballs cook, combine all Green Goddess Dressing ingredients in a food processor, or in a tall container if using an immersion blender. Blend until the sauce is smooth. Taste and adjust with salt, a generous grind of black pepper, and an extra squeeze of lemon if you prefer a brighter citrus finish.

Step 4: Serve
Serve over fluffy white rice, tucked into a toasted wrap, or alongside roasted vegetables or a crisp green salad for a bright, texture-rich meal. The creamy herb dressing balances the savoury, toasty meatballs, making this quick meal feel far more intentional than the effort required.