This wholesome and flavour-packed family meatball recipe is not only easy to prepare but also cleverly makes full use of the air fryer, transforming a simple meal into something truly satisfying with minimal fuss. In this recipe, both the meatballs and the tomato-based sauce are cooked entirely in the air fryer—an efficient, hands-off method that frees up your time while still delivering exceptional results. The meatballs come out beautifully browned and tender, with a slight crispness on the outside, while the sauce simmers gently to develop a deep, rich flavour without the need for stirring or stove-side monitoring.
Cooking everything in the air fryer means less mess, fewer dishes, and significantly less energy use compared to traditional oven or hob methods. It’s an ideal solution for busy weeknights when you want a homemade dinner that’s hearty, comforting, and full of flavour but without the time-consuming prep or cleanup. Whether served over spaghetti, spooned into soft rolls for meatball subs, or paired with a crisp salad and crusty bread, this clever all-in-one recipe is sure to become a regular in your weeknight rotation.
Air fryer meatballs- ingredient list!
Ingredient list for the beef meatballs;
80g (2¾ oz) fresh white breadcrumbs – These help bind the meatballs together and keep them light and tender. You can use store-bought breadcrumbs, but fresh breadcrumbs made from day-old bread will give the best texture.
2 tablespoons whole milk – Soaking the breadcrumbs in milk creates a softer texture in the meatballs, helping to prevent them from becoming dry during cooking. Whole milk is ideal for richness, but semi-skimmed will also work.
1 medium free-range egg – The egg acts as a binder, helping the mixture hold its shape. Choose a free-range egg for the best quality and flavour.
500g (1 lb 2 oz) beef mince – Use good-quality beef mince, ideally with a bit of fat (around 15–20%) for juicier, more flavourful meatballs. Lean mince can be used if preferred, but may result in a slightly firmer texture.
2 tablespoons finely chopped fresh parsley – Adds a bright, fresh note to the meatballs and balances the richness of the beef. Flat-leaf parsley is preferred for its stronger flavour and softer texture, but curly parsley also works.
2 tablespoons finely chopped fresh basil – This aromatic herb brings a hint of sweetness and warmth to the meat mixture, enhancing the Mediterranean flavour profile. Use fresh basil for the most vibrant taste and aroma.
100g (3½ oz) feta cheese, crumbled – The salty, tangy feta adds pockets of creamy flavour throughout the meatballs. Crumble it gently by hand or with a fork to keep some texture; it melts slightly when cooked but still retains its character.
Ingredient list for the sauce;
2 garlic cloves, peeled and cut in half – splitting the cloves helps to release their natural oils and flavour during cooking without overpowering the dish. Leaving them in larger pieces also prevents them from burning in the air fryer, allowing a more mellow, roasted garlic note to infuse the sauce.
400g (14 oz) cherry tomatoes, halved lengthways – ripe, sweet cherry tomatoes form the base of the sauce. Cutting them lengthways exposes more surface area, allowing them to roast evenly and caramelise slightly, which deepens their flavour. Use a mix of red and yellow varieties for added colour, if desired.
1 medium shallot, finely chopped (approximately 50g/1¾ oz) – shallots offer a gentler, slightly sweeter alternative to regular onions. Their subtle flavour blends beautifully with the tomatoes and garlic, adding complexity to the sauce without overpowering it.
1 tablespoon olive oil – a drizzle of good-quality olive oil helps everything roast evenly in the air fryer and contributes a silky richness to the finished sauce. Extra virgin olive oil is ideal for its depth of flavour.
1 tablespoon balsamic vinegar – this adds a tangy sweetness that enhances the natural acidity of the tomatoes and complements the richness of the meatballs. The vinegar also helps create a more rounded, savoury sauce with a hint of complexity.
Salt and freshly ground black pepper, to taste – seasoning is essential to bring all the flavours together. Use sea salt or kosher salt for the best flavour, and grind the pepper freshly to give a gentle, warming heat that lifts the whole dish.
Ingredient list 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
Air fryer meatballs- step by step instruction method!
Step 1
In a large bowl, combine the breadcrumbs, milk, and egg to create the meatballs. Crumble in the feta after adding the steak, parsley, and basil. Before forming into 16 balls, thoroughly combine and season with salt & pepper.
Step 2
Set the air fryer’s temperature to 200°C. Remove the basket and make a low-sided foundation out of baking paper or an air fryer paper tray.
Step 3
Place the chopped shallots, halved cherry tomatoes, and halved garlic cloves into the air fryer basket or on the tray, spreading them out in an even layer. Drizzle over the olive oil and balsamic vinegar, then season with salt and freshly ground black pepper. Toss gently to coat all the vegetables. Air fry at 180°C (350°F) for 25 minutes, shaking the tray or stirring the vegetables halfway through to ensure even cooking. By the end, the tomatoes should be soft and slightly blistered, the shallots tender, and the garlic golden—forming a rich, flavourful base for your sauce.
Step 4
After the vegetables are cooked, gently transfer them to a big bowl, throw away the paper, and mix them smooth with a stick blender. Or use a food processor to mix. Keep the air fryer running while you move the sauce to a small pan and keep it heated over low heat.
Step 5
Evenly distribute the meatballs in the air fryer and cook for 10 to 12 minutes, or until cooked through. Meanwhile, cook the spaghetti according to packet instructions. Drain and stir through the butter.
Step 6
To serve, arrange the meatballs and sauce on top of the spaghetti on a platter. Add some chopped parsley, basil, and crumbled feta as garnish.
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