These air fryer meatballs served on a bed of creamy, cheesy garlic fettuccini will be your family’s next favorite go-to dinner!
Herby Air Fryer Meatballs – The Details
- The more fresh herbs the better, or at least that’s how my family likes it! I have fresh thyme and parsley on hand and that gives these meatballs the perfect pop of herby flavor.
- The real all-star in the recipe? Fresh B-R-E-A-D! That’s right. No breadcrumbs or eggs in this one, just your favorite baked loaf from the bakery section. I chose my grocer’s everything seasoning Italian loaf for mine, but a simple loaf of Italian or French will do just fine.
- Don’t have an air fryer? No problem! Prepare your meatballs as instructed and lay out on a prepared baking sheet with parchment paper. Set your oven to 450°F and bake meatballs for 25-30 minutes, or until golden and cooked through.
Cheesy Fettuccini, Baby!
I mean, do I even need to say more? While the meatballs are frying, the creamy pasta comes together quickly on the stovetop. I use parmesan cheese, almond milk (or regular milk), and heavy whipping cream to get that extra creamy goodness.
As the pasta is cooking, I throw in a few more sprigs of fresh thyme and chopped parsley to finish it off. If you’re looking for an extra little kick of heat, try throwing in some crushed red pepper as well.
This dinner is one of my favorite’s, because it’s a delicious meal that is quick and easy enough to make on a weeknight, yet special enough to serve for a dinner party on the weekend!
Need more dinner ideas? Try one of these next:
Air Fryer Meatballs and Creamy Fettuccini
Ingredients
Meatballs
- 1 cup bread, diced
- 1/2 cup warm beef broth
- 16 oz ground beef
- 4 garlic cloves, minced
- 2 tbsp red onion, minced
- 1 tsp garlic salt
- 1/4 cup grated parmesan cheese
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
Creamy Pasta
- 1 tbsp butter
- 3 garlic cloves, minced
- 8 oz fettuccini
- 2 1/2 cups water
- 1/2 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, parsley
- 1/4 tsp black pepper
- fresh basil
- 1/4 tsp cayenne pepper (optional)
- crushed red pepper flakes (optional)
Instructions
- In a large bowl, add diced bread and water. Stir and allow to soak for 5 minutes.
- Add a parchment paper liner to air fryer or spray air fryer basket lightly with oil.
- Add the remaining meatball ingredients to the bowl and mix until incorporated. Using a small cookie scoop or your hands, form 20-22 meatballs. Place them into the air fryer. Spray lightly with olive oil and air fry at 400°F for 5 minutes. Spray again and air fry for another 5 minutes, or until golden brown and cooked through.
- While the meatballs are cooking, in a large skillet over medium heat, add the butter and garlic. Cook for about 2 minutes.
- Pour in the pasta and water and increase heat to high. Bring to a simmer and boil for 9 minutes.
- Add in the heavy cream, parmesan, parsley, and thyme. Stir well and return to a simmer for 2 minutes, or until pasta is al dente.
- Serve the meatballs over the cheesy pasta. Garnish with parmesan cheese, red pepper flakes, and fresh thyme and basil.
