• Preheat your air fryer to 350℉. Lightly spray the basket with non-stick cooking spray or line it with a perforated parchment liner designed for air fryers.
• In a large bowl, combine one large egg, 1 tablespoon fresh chopped dill (or 1 teaspoon dried), 1 Tablespoon Frank's Hot sauce, 1 clove minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper until fully incorporated.
• Add 1 pound ground chicken, ⅓ cup grated Parmesan, and 10 crushed Ritz crackers. Mix with your hands until evenly combined.
• Moisten your hands with water and then roll into 1 or 2-inch meatballs (depending on whether you are serving them as an appetizer or as a main course).

  Arrange the meatballs in a single layer in your air fryer basket, leaving a little space between each one.

  Air fry for 10–12 minutes, shaking the basket or turning the meatballs halfway through, until they’re lightly golden and cooked through (internal temperature should reach 165℉).

For the sauce

• In a large skillet over medium-high heat, combine 1⅓ cups heavy cream and 3 tablespoons of butter. Stir until the butter has melted. Add 3 tablespoons of the hot sauce, ½ teaspoon chili powder, 1 teaspoon fresh chopped dill (or ¼ teaspoon dried), ¼ teaspoon sugar, and ¼ teaspoon salt.
• Bring to a gentle boil and then reduce the heat and simmer, uncovered, until thickened to the consistency of a cream sauce. It should coat the back of your spoon.
• Nestle the meatballs into the sauce and then simmer for about 5 more minutes so that all of the flavors can meld. Taste and adjust for seasoning. Add the remaining hot sauce if desired. Sprinkle with chopped scallions and serve over rice.