Air fryer meatballs with cherry tomato sauce

Ingredients

For the beef meatballs

• 80g/2¾oz 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
• 100g/3½oz 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. 50g/1¾oz)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and freshly ground black pepper

To serve

• 400g/14oz dried spaghetti
• 2 tbsp butter
• 1 tbsp roughly chopped fresh parsley
• 1 tbsp roughly chopped fresh basil
• 50g/1¾oz feta, crumbled

Method

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

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

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

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.

Air fryer meatballs with cherry tomato sauce