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.