Blend the wet ingredients.
Add the cottage cheese, buffalo sauce, and egg to a blender. Blend until the mixture is completely smooth and creamy, with no visible curds from the cottage cheese. This creates the perfect binder and distributes flavor evenly.

Combine the mixture.
In a large mixing bowl, add the ground chicken, breadcrumbs, Parmesan cheese, salt, and pepper. Pour in the blended mixture and use a meat masher, spoon, or clean hands to gently combine until everything is evenly incorporated. Avoid overmixing — it can make the meatballs tough.

Form the meatballs.
Scoop and roll the mixture into small, even-sized mini meatballs, about 1 tablespoon each (you should have around 40 total). A cookie scoop makes this step fast and uniform.

Prep your air fryer.
Lightly brush or spray the air fryer grate with avocado oil to prevent sticking. This step is key for even browning and easy cleanup.

Air fry in batches.
Arrange the meatballs in a single layer, leaving space between each one for air circulation. Air fry at 400°F (200°C) for 7 minutes, shaking or turning halfway through for even color. If your air fryer is smaller, cook in batches to prevent overcrowding.

Finish and serve.
Once cooked, toss the meatballs with extra buffalo sauce if desired for that glossy, spicy coating. Serve immediately with ranch or blue cheese dressing for dipping, if desired. Store in fridge for meal prep.