Air Fryer Archives - Tastes Better From Scratch

Air Fryer Chicken Wings

Lauren Allen — Wed, 22 Jan 2025 12:00:00 +0000

These crispy Air Fryer Chicken Wings take 5 minutes to prep with basic pantry seasonings. They can be cooked from fresh or frozen and have multiple different sauce options.

Air Fryer Wings are the easiest!

Really though, Air Fryer Chicken Wings are a MUST on game day! I do still love my original crispy baked chicken wings but I love how air fryer wings effortlessly achieve the crisp we want and only take 5 minutes to prep.

Toss them up in any wing sauce you want; it’s fun to have a few different flavors! My wing sauce recipe is a sweet and spicy buffalo sauce, but we also love them with Hot honey, BBQ sauce, and Ranch.

Check out all of my appetizers like Popcorn Chicken, Ham and Cheese Sliders, BBQ Meatballs, and Pulled Pork Nachos!

How to make Air Fryer Chicken Wings:

Dry and Season: Pat wings dry with paper towels. This step is essential for the wings to be crispy. Mix salt, pepper, garlic powder, paprika, and baking powder (has to be aluminum free baking powder) in a small bowl then sprinkle it over the wings. Toss the wings so they all get evenly coated in the seasoning.

Air Fry: Place wings in the air fryer basket, skin side up. Turn them every 5 minutes during cooking time, until they are crispy and browned (15-20 minutes). Remove from air fryer and rest for 5 minutes before tossing in your favorite sauce. Try the buffalo sauce down in the recipe card or Honey BBQ, BBQ, or Ranch!

For Perfectly Crispy Wings:

Pat them Dry. Use paper towels and get the wings as dry as you can before you add seasonings.
Use aluminum-free Baking Powder. This will help the chicken wings have that perfectly brown crispy coating we love. I like to use the red label Rumford brand. Aluminum free is essential or the flavor will be off.
Don’t Stack the Wings. When you arrange the wings in the air fryer, make sure they are in a single layer and have a little space between.

Recipes Variations:

Baked Chicken Wings.
Frozen Chicken Wings: Follow the recipe to prep and season the wings then cook them in the air fryer frozen. Add on about 10 additional minutes, until they are cooked and crispy.

Serve With:

Fresh Veggies and Homemade Ranch
Other finger foods or game-day appetizers, like:
French Fries
Potato Wedges
Baked Mac and Cheese
Rice Pilaf
Buttermilk Cornbread

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Air Fryer Chicken Wings

These crispy Air Fryer Chicken Wings take 5 minutes to prep with basic pantry seasonings. They can be cooked from fresh or frozen and have multiple different sauce options. They are the highlight of every party!

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 274kcal

Author Lauren Allen

Cost 13

Equipment

Air fryer

Ingredients

4 pounds chicken wings , halved at joints, wing tips discarded
2 Tablespoons baking powder (aluminum free)*
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder

Buffalo Sauce:

1/3 cup Frank's Wings Hot Sauce
1 1/2 cups light brown sugar
1 Tablespoon water

Instructions

Dry wings with paper towels. This is essential to getting a crispy coating.
Season: Combine salt, pepper, garlic powder, paprika, and baking powder in a small bowl then sprinkle seasoning over the wings, tossing to evenly coat.
Air Fry: Preheat air fryer to 400 degrees. Spray the fry basket with cooking spray. Arrange wings in an even layer, skin side up. Spray the top of the wings with cooking spray and air fry, turning the wings every 5 minutes for about 15 minutes or until crispy. Total cook time will depend on the size of the wings and air fryer but may take up to 20 minutes.
Sauce: Remove from air fryer allow to rest for 5 minutes before tossing in desired sauce.
Buffalo wing sauce: In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved.

Video

Notes

Yield: About 24 wings. Serving Size: About 3 wings.

*Nutritional information does not includes buffalo sauce.

Baking Powder: use aluminum free (like Rumford brand). Do NOT use Baking Soda! Baking powder must be aluminum free or the taste will be off.

Frozen Chicken Wings: Follow the recipe to prep and season the wings then cook them in the air fryer frozen. Add on about 10 additional minutes, until they are cooked and crispy.

Baked Chicken Wings

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I originally shared this recipe April 2021. Updated December 2023 and January 2025.

Popcorn Chicken

Lauren Allen — Mon, 13 Jan 2025 12:00:00 +0000

This homemade Popcorn Chicken recipe is everything you want it to be: crispy and crunchy on the outside and juicy on the inside. It couldn’t be easier to make and can be cooked in the oven, air fryer, or fried.

Classic Popcorn Chicken, made better.

Everyone wins with this recipe because it’s healthier than deep-fried chicken, but still has the yummy, bite-size crisp and crunch everyone loves from Popcorn Chicken. Most of all the ingredients are simple and high quality; no preservatives here, and this is much healthier than anything you’d buy from a store or restaurant.

I usually cook popcorn chicken in the oven or air fryer, but I left instructions for frying as well. I often make a double batch and freeze the rest for an easy dinner another day. Stop buying the frozen bag at the grocery store and make your own! It’s so easy, healthier, and the quality just can’t be beat!

Enjoy Popcorn Chicken as a game day appetizer or for a kid-friendly meal with steamed veggies, fruit, fries, Mashed Potatoes, coleslaw, or mac and cheese. Or, serve it on our Honey Mustard Chicken Salad.

How to make Popcorn Chicken:

Coat Chicken: Cut chicken breasts into bite-sized pieces then place in a bowl or bag with flour. Stir or shake until all chicken is covered. Combine eggs, milk, and spices to a bowl then stir. In another bowl, add crushed cornflakes.

Dip Chicken: Dip each chicken piece into egg mixture then roll in cornflakes. Pressing cornflakes into the chicken.

Cook Chicken:

Oven Method: Arrange chicken on a parchment lined baking sheet and bake at 400°F for 10 minutes. Flip and bake for another 8 minutes, or until fully cooked.

Deep-Fry Method: Pour a few inches of vegetable oil in a pot then heat until hot (350 degrees F). Working in batches, lower chicken into oil and cook for 3-4 minutes, until cooked through. Remove to a plate lined with paper towels.

Air Fry Method: Spray nonstick spray on the bottom of basket then arrange half of the chicken pieces in a single layer. Spray the top of all of the chicken generously then air fry at 360°F for 3 minutes. Flip, spray the tops again, then bump up the temperature to 400°F and cook for 2-3 minutes, until cooked and crispy.

Serve warm with hot honey, BBQ sauce, ranch, Chick-fil-A sauce, honey mustard, or your favorite dipping sauce!

Make Ahead and Freezing Instructions:

To Make Ahead: Cut the chicken into pieces and coat in flour. Cover and refrigerate for up to 24 hours before continuing recipe.

To Reheat Popcorn Chicken:

Air Fryer: Spread into a single layer and air fry for 2-3 minutes, or until crispy and warm.
Oven: Preheat oven to 325°F then arrange chicken on a lightly greased baking sheet. Cook for 10 minutes, or until hot and crispy.

To Freeze: Allow chicken to cool to room temperature, then space the chicken out on a baking sheet that will fit into the freezer. Keep chicken in freezer for about 1 hour or until mostly frozen, then transfer to a freezer bag and freeze for up to 3 months. To reheat, place frozen popcorn chicken on a baking sheet and bake at 425 degrees F for about 15 minutes or until heated through.

Recipe Variations:

No Cornflakes: Try potato chips (kettle chips are great!), ritz crackers, panko, or panko and cornmeal mixed!
Dairy Free: Swap cows milk for soy, almond, or your favorite dairy-free milk.
Sweeten It: Omit the eggs and marinate the flour-coated chicken in 2 Tablespoons of honey, for 20 minutes, before coating in cornflakes.
Buttermilk: Swap regular milk for buttermilk.

Dips to pair with Popcorn Chicken:

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Popcorn Chicken

Our easy Popcorn Chicken recipe is healthier than store-bought but still deliciously crispy and crunchy, and juicy on the inside. Cooked it in the oven, air fryer, or deep-fry.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 355kcal

Author Lauren Allen

Cost 6

Ingredients

2 pounds boneless skinless chicken breasts , cut into bite-sized pieces (about 2-3 large breasts)
2 large eggs
¼ cup milk
1 cup all-purpose flour
4 1/2 cups corn flakes cereal , lightly crushed
½ teaspoon salt
½ teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
¼ teaspoon paprika

US Customary – Metric

Instructions

Coat Chicken: Place chicken pieces in a bowl or ziplock bag and add flour, stirring or shaking to coat completely. Set aside.
Add eggs, milk, salt and pepper, garlic powder and paprika to a bowl and stir to combine. Set aside. In another shallow bowl combine crushed cornflakes.
Dip each piece of flour-coated chicken into the egg mixture, followed by the cornflakes, gently pressing the cornflake mixture into the chicken.

Cook in Oven, Air Fryer, or Deep-fry:

To Bake. Place chicken on a parchment lined baking sheet and bake at 400 degrees F for 10 minutes. Flip chicken and bake for another 5-8 minutes or until cooked through.
To Air Fry: Spray the bottom of the fry basket with nonstick cooking spray and place half of the chicken pieces into a single layer in the basket. Generously spray the top of each piece of chicken with cooking spray. Air Fry at 360F for 3 minutes. Open air fryer, flip chicken pieces to the other side, and spray tops again with cooking spray. Increase air fryer temperature to 400F degrees and cook for 2-3 more minutes, or until crisp and cooked through.
To Fry: Heat a few inches of vegetable oil in a pot. Once hot (350 degrees F), work in batches to lower the chicken into the oil and cook for 3-4 minutes, until cooked through. Remove to a paper towel lined plate.
Serve warm with BBQ sauce, Hot Honey, ranch, Chick-fil-A sauce, honey mustard, or another favorite dipping sauce.

Video

Notes

Yield: Makes about 40 pieces. Serving Size: about 6-7 pieces.

Make Ahead Instructions: Cut the chicken into pieces and coat in flour. Cover and refrigerate for up to 24 hours before continuing recipe.

To Reheat Popcorn Chicken:

Air Fryer: Spread into a single layer and air fry for 2-3 minutes, or until crispy and warm.

Oven: Preheat oven to 325°F then arrange chicken on a lightly greased baking sheet. Cook for 10 minutes, or until hot and crispy.

Freezing Instructions: Allow chicken to cool to room temperature, then space the chicken out on a baking sheet that will fit into the freezer. Keep chicken in freezer for about 1 hour or until mostly frozen, then transfer to a freezer bag and freeze for up to 3 months. To reheat, place frozen popcorn chicken on a baking sheet and bake at 425 degrees F for about 15 minutes or until heated through.

Nutrition

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I originally shared this recipe January 2017. Updated February 2021 and January 2025.

Jalapeño Poppers

Lauren Allen — Tue, 22 Oct 2024 14:18:44 +0000

Our easy bacon wrapped Jalapeño Poppers recipe is stuffed with a creamy and flavorful filling with a layer of crispy bacon. They’re easy to make and vanish at every gathering!

If you love fun appetizers, try our Bacon Wrapped Dates, Blistered Shishito Peppers, Cowboy Caviar, or Pizza Sliders.

It’s about time I shared some Jalapeño Poppers!

Considering Jalapeño Poppers are an appetizer I never pass up from a restaurant menu, I don’t know why I’ve waited so long to create my own version. It’s finally time, and the wait is worth it. These are dangerous on so many levels, and you wont be disappointed! I love that they’re baked, not fried, and you can prep them ahead, which is convenient because if you’re making these, it must mean there’s a party going on!

How to make Jalapeño Poppers:

Par Cook Bacon to render some of the fat. Line a sheet pan with foil and lay bacon on top. Bake for 20 minutes then remove to a paper towel-lined plate. Discard grease and foil from tray. Slice the jalapeños in half, lengthwise, and remove the seeds and ribs.

Filling: In a medium bowl combine cream cheese, cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper.

Assemble: Spoon a small scoop of filling mixture into each jalapeño half, filling it just to the top (don’t over-stuff) then wrap bacon around each jalapeno, securing with a toothpick.

Cook: Line baking sheet with foil then place a wire cooling rack on top. Arrange poppers on tray then bake at 400°F for about 20 minutes or until bacon is crispy and browned. Serve immediately.

Make Ahead, Freezing, and Air Fryer Instructions:

To Make Ahead: Assemble a few hours or up to one day ahead of time. Remove from fridge 30 minutes before cooking.

To Freeze: Place assembled jalapenos in a freezer safe container and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time, if needed.

To Cook in Air Fryer: Assemble jalapeños (no need to par-bake the bacon). Preheat air fryer to 325ºF then cook for 12 to 14 minutes or until bacon is crispy.

More Appetizers to love:

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Bacon Wrapped Jalapeño Poppers

This bacon wrapped Jalapeño Poppers recipe is stuffed with a creamy and flavorful filling inside a layer of crispy bacon. They are so easy to make and vanishes instantly at every gathering!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings Jalapeño Poppers

Calories 112kcal

Author Lauren Allen

Cost $12

Ingredients

12 large fresh jalapeño peppers (3-4 inches long)
8 ounce cream cheese , softened
1 cup freshly grated sharp cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
12 slices bacon (NOT thick cut) , cut in half

US Customary – Metric

Instructions

Preheat the oven to 400 degrees.
Par Cook Bacon: Line a sheet pan with foil and lay bacon on top. Bake for 20 minutes. Remove from oven and place bacon on a paper towel-lined plate. Discard grease and foil from tray.
Prep Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds and ribs.
Make Filling: In a medium bowl combine cream cheese, cheddar cheese, garlic powder, onion powder, paprika, salt and pepper.
Assemble: Spoon a small scoop of filling mixture into each jalapeño half, filling it just to the top (don’t over-stuff). Wrap bacon around each jalapeño, and secure with a toothpick.
Cook: Line baking sheet with foil and place a wire cooling rack on top. Arrange poppers on tray and bake for about 20 minutes or until bacon is crispy. Serve immediately.

Video

Notes

Air Fryer Instructions: Assemble jalapenos (no need to par-bake the bacon). Preheat airfryer to 325ºF and cook for 12 to 14 minutes until bacon is crispy.

Make Ahead Instructions: Assemble a few hours or up to one day ahead of time. Remove from fridge 30 minutes before cooking.
Freezing Instructions: Place assembled jalapeños in a freezer safe container and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time, if needed.

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Air Fryer Baked Potato

Lauren Allen — Mon, 07 Oct 2024 11:00:00 +0000

These quick Air Fryer Baked Potatoes get deliciously crispy skin on the outside with and fluffy insides. Season then serve as a main dish or side.

Want more easy side dishes? Try Roasted Vegetables, Balsamic Roasted Carrots, Buttermilk Cornbread, or Broccoli Apple Salad.

Fluffy Air Fryer Baked Potatoes Done Right!

I’m convinced that cooking potatoes in the air fryer is the absolute best way to do it. No heating up the oven, and the way the skin crisps in the air fryer is exactly what you’d hope for from a great baked potato. I also love how versatile baked potatoes, like as a main dish with a drizzle of ranch dressing or homemade chili on top. As a side dish to Chicken Caprese or Slow Cooker Ribs.

Check out what else you can do with your air fryer.

How to cook Baked Potatoes in Air Fryer:

Prep Potatoes: Choose potatoes similar in size, so they cook evenly. Scrub and wash the potatoes, then pat dry with a paper towel. Place in fryer basket in an even layer. Lightly brush the outsides of the potatoes with oil, or spray with cooking spray. Sprinkle with sea salt.

Cook: Heat air fryer to 400 degrees and air fry potatoes for 30 minutes. Test to see if they are fork tender (a fork slides easily to the center). Flip potatoes and cook for 5 more minutes if necessary. Use tongs to transfer to a plate.

Serve with:

A scoop of Chili on top.
Topped with Ranch dressing or sour cream and chives.
Or use them to make Baked Potato Salad, Potato Skins, or Twice Baked Potatoes.

Variations:

Add Seasoning: Sprinkle garlic powder or a pinch of cayenne over the skins for more flavor.
Different Potatoes: Any potatoes will work with this method, however cook times may vary. With smaller potatoes like yukon gold or red potatoes, try adjusting the cook time to 10 minutes, toss and cook 10 more minutes, or until tender.

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Air Fryer Baked Potatoes

Our quick Air Fryer Baked Potatoes get deliciously crispy skin on the outside and perfectly fluffy inside. Serve as a main dish or side.

Course Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 168kcal

Author Lauren Allen

Cost 1

Equipment

Air fryer

Ingredients

4 Russet potatoes , fairly uniform in size
oil (canola, olive oil, avocado oil, cooking spray, etc.)
Sea salt

US Customary – Metric

Instructions

Prep Potatoes: Scrub and wash the potatoes then pat them dry with a paper towel. Place four medium russet potatoes in your fryer basket. Lightly brush the outsides of the potatoes with oil, or spray with cooking spray. Sprinkle sea salt on all sides.
Air Fry: Set air fryer to 400 degrees and cook potatoes for 30 minutes. Check the potatoes to see if they are fork tender (the fork slides easily to the center). Flip potatoes and cook for 5 more minutes if necessary. Use oven mits or tongs to remove the potatoes to a plate.

Video

Notes

Potatoes: Any potatoes will work with this method, however cook times may very. With smaller potatoes like Yukon gold or red potatoes, try adjusting the cook time to 10 minutes, flip and cook 10 more minutes, or until tender.

Seasoning: Feel free to add additional seasonings, like garlic powder or a pinch of cayenne over the skins for more flavor.

Serve with:

A scoop of Chili on top.
Topped with Ranch dressing or sour cream and chives.
Or use them to make Baked Potato Salad, Potato skins, or Twice Baked Potatoes.

Nutrition

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I originally shared this recipe March 2021. Updated October 2024.

Salmon Tacos

Lauren Allen — Fri, 05 Jul 2024 14:41:02 +0000

These healthy and delicious blackened Salmon Tacos include flavorful salmon wrapped in a corn tortilla, topped with cabbage, red onions, cilantro, and an easy cilantro lime sauce.

If you love seafood recipes be sure to try our Crab Cakes, Grilled Fish Tacos, or Kung Pao Shrimp.

These Salmon Tacos are a weeknight staple.

I love meals, like these salmon tacos, that appear impressive ,but are one of the quickest meals out there. The salmon is broiled for less than 10-minutes, and the cilantro lime sauce is so easy. I strongly suggest taking an extra 10 minutes to make your own corn tortillas while the salmon is cooking; it truly makes such a big difference! If you want over-the-top goodness, whip up so quick pickled red onions for topping. Include those details and these are one of my favorite tacos of all time (along with my favorite chicken street tacos, of course).

How to make Salmon Tacos:

Cook Salmon: Pat salmon dry with a paper towel and place on a foil lined baking sheet. Rub oil all over top of salmon flesh. In a small bowl, combine spices and lime zest. Rub mixture onto flesh of salmon. Broil on upper middle rack for 8 to 10 minutes (140 degrees on a thermometer) or until salmon flakes with a fork. Remove from oven and tent with foil to rest.

Make Cilantro Lime Sauce: Add all ingredients to a food processor and blend cilantro lime sauce until smooth.

Assemble Tacos: Warm corn tortillas on a hot, dry skillet, flipping once. Break salmon into pieces then place a spoonful of salmon on a tortilla. Top with cabbage, pickled onions, sauce, and cilantro. Spritz with fresh lime juice and add hot sauce if desired.

More Salmon Recipes:

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Salmon Tacos

Easy blackened Salmon Tacos will be your new weeknight favorite, with flaky and tender salmon, your favorite toppings, and an easy cilantro lime sauce.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 329kcal

Author Lauren Allen

Ingredients

Salmon:

1 lb. center-cut salmon , skin-on
1 Tablespoon extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 small lime , zested (reserve juice for sauce)

Tacos:

8 corn tortillas , or flour tortillas, warmed
1 cup finely shredded green cabbage , or coleslaw mix
1/2 cup pickled red onion , or fresh chopped red onion
1/4 cup fresh chopped cilantro
Hot sauce , for serving

Cilantro Lime Sauce:

1/2 cup plain Greek yogurt
green onions , chopped
1/2 cup fresh cilantro , or more, to taste
1 clove garlic
fresh lime juice

US Customary – Metric

Instructions

Preheat oven to high broil.
Prep Salmon: Pat salmon dry with a paper towel, and place on a foil lined baking sheet. Rub oil all over top of salmon flesh. In a small bowl, combine spices and lime zest. Rub mixture onto flesh of salmon.
Broil on upper middle rack for 8 to 10 minutes (140 degrees on a thermometer) or until salmon flakes with a fork. (Or Bake at 400 for 15-20 minuntes). Remove from oven and tent with foil to rest.
Cilantro Lime Sauce: Add all ingredients to a food processor and blend until smooth.
Assemble Tacos: Warm corn tortillas on a hot, dry skillet, flipping once. Break salmon into pieces and place a spoonful of salmon on a tortilla. Top with cabbage, pickled onions, sauce, and cilantro. Spritz with fresh lime juice and add hot sauce if desired.

Video

Notes

Serving size: 4oz salmon, 2 corn tortillas, 2 Tablespoons sauce

Air Fryer Salmon Tacos: Heat air-fryer to 400 degrees F. Grease basket or use a liner. Cook salmon, skin-side down, for about 7-10 minutes.

Nutrition

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Mediterranean Meatball Bowl

Lauren Allen — Tue, 18 Jun 2024 02:06:58 +0000

It’s time for a new bowl recipe and this Mediterranean Meatball Bowl has so much to love, from the flavorful turkey meatballs, fresh cucumbers, tomatoes, and herbs, topped with tzatziki sauce. It deserve status on your regular rotation.

If you love 30-Minute Meals, try our Chicken Caprese, Pastalaya, Meatloaf Sandwich, and Boursin Pasta!

Weeknight MVP: Mediterranean Meatball Bowls

If you’ve been around for a minute, you know I have an obsession with bowl recipes. For this meatball bowl we’re using ground turkey meatballs that we load with fresh herbs and flavor. The other ingredients all pair seamlessly for a healthy, protein packed meal that hits the spot every single time. It’s also perfect for picky eaters because everyone can build their bowl how they want.

How to make Mediterranean Meatball Bowls:

Make Tzatziki Sauce Combine
tzatziki sauce ingredients in a bowl and store in the fridge until ready to
assemble bowls.

Shape Meatballs: Add meatballs ingredients in a bowl then mix to combine. Scoop the meat and shape into twelve 2-tablespoon size balls (about 50 grams each).

Cook Meatballs: For air fryer (recommended), cook at 400 degrees F for 8-10 minutes, turning halfway through (165 degrees F). Alternately, bake meatballs at 375 degrees F, on a lined baking sheet, for about 15 minutes.

Assemble: For each serving, spoon ½ cup rice into a bowl. Top with three mediterranean turkey meatballs, a handful of cucumber and tomato, 2 tablespoons each of hummus and tzatziki sauce, 1 Tablespoon feta, then a sprinkle of fresh parsley.

Make Ahead and Freezing Instructions:

To Make Ahead: The tzatziki sauce can be made a few days ahead, stored in the fridge. Chop veggies a few hours ahead of time.

To Freeze: Raw or cooked meatballs may be frozen in a freezer safe container for up to 3 months. Thaw raw frozen meatballs in the fridge before cooking according to recipe instructions.

More Bowl Recipes I Love:

- Spring Roll Bowl

- Tahini Chicken Bowls

- Hot Honey Salmon Bowls

- Egg Roll in a Bowl

- Jerk Chicken Bowl

- Hawaiian Bowl

- Salmon Bowl

Mediterranean Meatball Bowls

It’s time for a new bowl recipe and this Mediterranean Meatball Bowl has so much to love, from the flavorful turkey meatballs, fresh cucumbers, tomatoes, and herbs, topped with tzatziki sauce. It deserve status on your regular rotation.

Course Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 412kcal

Author Lauren Allen

Cost $10

Equipment

Air fryer , optional

Ingredients

Meatballs:

1 lb ground turkey
2/3 cup Panko breadcrumbs
1 large egg
¼ cup fresh mint leaves , chopped
3 cloves garlic , minced
1 Tablespoon ground coriander
2 teaspoons Dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cinnamon

Tzatziki Sauce:

1/2 cup plain Greek yogurt
1 clove garlic , minced
1/4 teaspoon dried dill weed
1 teaspoon fresh lemon juice
salt and pepper , to taste

For the Bowls:

2 cups cooked brown rice , or jasmine rice
1/2 English cucumber , chopped
1 cup cherry tomatoes , halved
1/2 cup hummus
fresh chopped parsley , for garnish
¼ cup feta cheese crumbles

US Customary - Metric

Instructions

Tzatziki Sauce: Combine ingredients in a bowl and store in the fridge until ready to assemble bowls.
Make Meatballs: Add meatballs ingredients in a bowl and mix to combine. Scoop the meat and shape into twelve 2-tablespoon size balls (about 50 grams each).
Cook Meatballs: For air fryer (recommended), cook at 400 degrees F for 8-10 minutes, turning halfway through (165 degrees F). Alternately, bake meatballs at 375 degrees F, on a lined baking sheet, for about 15 minutes.
Assemble: For each serving, spoon ½ cup rice into a bowl. Top with three meatballs, a handful of cucumber and tomato, 2 tablespoons each of hummus and tzatziki sauce, 1 Tablespoon feta, and a sprinkle of fresh parsley.

Video

Notes

Yield: Makes 12 meatballs, about 50 grams each

Make Ahead Instructions: The tzatziki sauce can be made several days ahead and veggies chopped hours ahead of time, stored in the fridge.

Freezing Instructions: Raw or cooked meatballs can be frozen in a freezer-safe container for up to 3 months. Thaw raw meatballs completely before cooking as instructed.

Gluten-free Adaptations: Use gluten-free panko breadcrumbs.

Nutrition