Air fryer chicken meatballs with grape jelly chili sauce

Combine ground chicken, panko, diced green onion, about a teaspoon of sesame chili oil, ginger, garlic, salt, pepper, a splash of soy and an egg; mix by hand.

Divide the mixture into quarters and roll four meatballs from each onto parchment.

Spray the air fryer basket, preheated to 380; add the meatballs, in two batches if needed, and cook 5 minutes.

Sauce: melt the grape jelly with the chili sauce and simmer a few minutes.

Turn the meatballs, lighter side up, and cook 5 minutes more.

Toss the meatballs in the sauce and return to the air fryer about a minute so the sauce thickens and catches.