Easy Chicken Parmigiana
Crispy crumbed chicken baked with tomato sauce and mozzarella, served with spaghetti for an easy weeknight dinner.
Air-Fried Meatballs in Tomato Sauce with Spaghetti
Create a beloved Italian classic with a twist. This delightful recipe uses an air fryer to make tender and juicy meatballs with a tomato sauce that's full of flavour. The dish then gets served over al-dente spaghetti and sprinkled with fresh herbs and feta for a satisfying and savory experience.
Method
30m1h1h 30m
- 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.
Ingredients
- 30ml Parsley finely chopped fresh
- 15ml Olive Oil
- 300g Spaghetti
- 400g Cherry Tomato cut in half lengthways
- 1 Eggs
- 100g Feta
- 15ml Balsamic vinegar
- 2 Garlic peeled and cut in half cloves
- 56g Beef Mince
- 15ml Parsley roughly chopped fresh
- 30ml Milk
- 2 halved Shallots
- 30ml Butter
- 50g Feta crumbled
- 80g Breadcrumb
- 15ml Basil
Notes
Using the air fryer keeps the meatballs juicy and gives great colour without pan-frying.
Blend the roasted tomato mixture until smooth, then simmer briefly if you want a thicker sauce.
Serve with a crisp green salad and crusty bread for a fuller meal.
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