Air-Fried Meatballs in Tomato Sauce with Spaghetti

Begin with the meatballs: Combine breadcrumbs, milk, and egg in a large mixing bowl. Add beef, parsley, basil, and feta. Season the mixture with salt and pepper and thoroughly combine. Shape the mixture into 16 evenly-sized meatballs.

Preheat the air fryer to 200°C. Line the basket with an air fryer-specific paper tray, or create a base using baking paper.

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

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

Upon completion, empty the vegetables into a large bowl, discard the tray liner paper, and use a stick blender to blend until smooth. If you prefer, utilize a food processor. Transfer the sauce to a saucepan, and hold warm over a gentle heat. Leave the air fryer switched on.

Arrange the meatballs in the air fryer, ensuring they are evenly spaced. Cook for 10-12 minutes, or until thoroughly cooked.

Simultaneously, prepare the spaghetti following package directions. Drain the pasta and blend in the butter.

To serve, distribute the buttered spaghetti onto plates, top with meatballs and sauce, and garnish with additional parsley, basil, and a sprinkling of crumbled feta.