Air fryer meatballs with cherry tomato sauce

1. 1

   To make the meatballs, mix together the breadcrumbs, milk and egg in a large bowl. Add the beef, parsley and basil then crumble in the feta. Season with salt and pepper and mix well before shaping into 16 balls.

2. 2

   Preheat the air fryer to 200C. Pull out the basket and line with an air fryer paper tray, or use baking paper to form a low-sided base.

3. 3

   To make the sauce, place the garlic, cherry tomatoes and shallots on the lined tray. Season with salt and pepper, then drizzle with the olive oil and balsamic vinegar.

4. 4

   Air fry for 25 minutes, shaking the vegetables at the halfway point.

5. 5

   Once cooked, carefully tip the vegetables into a large bowl, discard the paper then use a stick blender to blend until smooth. Alternatively, blend in a food processor. Transfer the sauce to a small pan and keep warm over a low heat; leave the air fryer on.

6. 6

   Place the meatballs into the air fryer, spacing them out evenly, and cook for 10-12 minutes or until cooked through.

7. 7

   Meanwhile, cook the spaghetti according to packet instructions. Drain and stir through the butter.

8. 8

   To serve, pile the spaghetti onto a plate and top with the meatballs and sauce. Garnish with a sprinkle of chopped parsley, basil and a little crumbled feta.

1 serving ≈ 288 g

Nutrition values are estimates. - means data is unavailable.