Air fryer meatballs with cherry tomato sauce
In this easy family supper both the meatballs and sauce are made in the air fryer, creating delicious results while saving you time and energy.
Ingredients
For the beef meatballs
- 80²µ/2¾´Ç³ú breadcrumbs
- 2 tbsp milk
- 1 medium free-range egg
- 500g/1lb 2oz beef mince
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh basil
- 100²µ/3½´Ç³ú feta
For the sauce
- 2 garlic cloves, peeled and cut in half
- 400g/14oz cherry tomatoes, cut in half lengthways
- 1 medium shallot, finely chopped (approx. 50²µ/1¾´Ç³ú)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and freshly ground black pepper
To serve
Method
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.
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.
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.
Air fry for 25 minutes, shaking the vegetables at the halfway point.
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.
Place the meatballs into the air fryer, spacing them out evenly, and cook for 10–12 minutes or until cooked through.
Meanwhile, cook the spaghetti according to packet instructions. Drain and stir through the butter.
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.
Recipe Tips
If making the meatballs ahead, place on a tray lined with baking paper and chill in the fridge until needed.