Grease the basket of the air fryer with olive oil spray or brush it with olive oil. Set aside. 

In a large bowl, mix together the breadcrumbs, lemon zest, salt, and red pepper flakes. 

Next, add the beaten egg and grated garlic. Mix to combine. 

Finally, add the chicken and very gently mix to combine. You don’t want to compact the meat or you’ll end up with dense meatballs. 

Coat your hands with olive oil and scoop out golf ball-sized portions. Roll them into smooth balls and place them in the air fryer, making sure not to overcrowd the basket. I got about 20 meatballs.

Cook the meatballs at 380 degrees F for 10-12 minutes, or until the outside of the meatballs is golden brown and the inside registers 165 degrees F on an instant-read thermometer. 

Coat the meatballs in the sauce (below) and sprinkle with grated parmesan and flakey sea salt, if using. Enjoy immediately. 

Storage: Store any leftovers in an airtight container in the fridge for up to three days.