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Air-Fryer Big Italian Meatballs with Zucchini Noodles
Photography by Carl Tremblay. Styling by Elle Simone.

Air-Fryer Big Italian Meatballs with Zucchini Noodles

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By America's Test Kitchen
4.5(34)
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Time

1 hour (35 minutes cook time)

Yield

Serves 2

Ingredients

Ingredient check list

Why This Recipe Works

How do you air-fry spaghetti? Trade starchy pasta for spiralized zucchini, which cooks in minutes in the air fryer, eliminating the need to boil a pot of water. To top our noodles, four giant meatballs seemed more fun than smaller ones. A milk and bread panade kept the meatballs tender and moist (it also held them together). Parmesan cheese, basil, a shallot, garlic powder, and an egg gave them richness and flavor. We cooked the oversize meatballs at a low temperature to prevent the exterior from drying out before the middle was done.

Before You Begin

Spiralized zucchini noodles can be found in the produce section of the supermarket. If you own a spiralizer, two 12-ounce zucchini will yield the necessary amount of zucchini noodles for this recipe.

Instructions

  1. Mash bread, egg, and milk into paste in large bowl using fork. Stir in shallot, Parmesan, 2 tablespoons basil, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Break up ground beef into small pieces over bread mixture in bowl and lightly knead with hands until well combined. Pinch off and roll mixture into four meatballs.
  2. Arrange meatballs in air-fryer basket, spaced evenly apart. Place basket in air fryer, set temperature to 250 degrees, and cook for 20 minutes. Flip and rotate meatballs and continue to cook until well browned and register 160 degrees, 10 to 15 minutes. Transfer meatballs to serving platter, tent with aluminum foil, and let rest while preparing noodles.
  3. Toss zucchini noodles in clean bowl with oil and season with salt and pepper. Arrange noodles in even layer in now-empty air-fryer basket. Return basket to air fryer and set temperature to 400 degrees. Cook until noodles are just tender, 5 to 7 minutes. Divide zucchini noodles and meatballs between individual serving bowls and top with warm marinara sauce. Sprinkle with remaining 2 tablespoons basil and serve, passing extra Parmesan separately.

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