Ingredients

MEATBALLS:

• ½ pound ground chicken
• ½ pound ham, diced
• ½ cup finely grated Swiss cheese (about 2 ounces)
• ¼ cup chopped onions
• 3 cloves garlic, minced
• 1½ teaspoons fine sea salt
• 1 teaspoon ground black pepper, plus more for garnish if desired
• 1 large egg, beaten

DIJON SAUCE:

• ¼ cup chicken broth, hot
• 3 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• ¾ teaspoon fine sea salt
• ¼ teaspoon ground black pepper Chopped fresh thyme leaves, for garnish (optional)

Instructions

1. Spray the air fryer basket with avocado oil. Preheat the air fryer to 390°F.
2. In a large bowl, mix all the ingredients for the meatballs with your hands until well combined. Shape the meat mixture into about twelve 1½-inch balls. Place the meatballs in the air fryer basket, leaving space between them, and cook for 15 minutes, or until cooked through and the internal temperature reaches 165°F.
3. While the meatballs cook, make the sauce: In a small mixing bowl, stir together all the sauce ingredients until well combined.
4. Pour the sauce into a serving dish and place the meatballs on top. Garnish with ground black pepper and fresh thyme leaves, if desired.1. Store leftover meatballs in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month. Reheat in a preheated 350°F air fryer for 4 minutes, or until heated through.