Air Fryer Meatballs & Spaghetti Squash. I want simple, delicious weeknight dinners that can be easily doubled OR give me good leftovers. This recipe checks all of the boxes. Sometimes spaghetti and meatballs is a little too filling when I am looking for a light weeknight dinner. You can make these meatballs in the air fryer or oven, use jarred sauce or whip up my quick & easy marinara, and if you’re in the mood for something classic, skip the spaghetti squash and go for real pasta! It’s a versatile recipe that works for whatever your evening calls for.
Why You’ll Love This Recipe – Air Fryer OR Oven Meatballs
This dish is all about maximizing flavor while keeping the prep manageable. The air fryer makes the meatballs golden and tender in no time, and the roasted spaghetti squash is the ideal stand-in for pasta, soaking up all the delicious marinara sauce. The best part? The spaghetti squash is basically hands-off—a dream for busy nights. While it roasts away in the oven, you’ve got time to make the meatballs, whip up a homemade sauce, and even tackle the dishes. It’s low-effort cooking and delivers big rewards.
FAQ & Tips for Success
Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or a pork-beef blend work wonderfully in this recipe. Just make sure to adjust the cooking time slightly, as leaner meats may cook faster.
How do I know when the spaghetti squash is done?
The squash is ready when you can easily pierce the skin with a fork and the flesh pulls into strands without resistance. If it’s still firm, give it another 5-10 minutes in the oven.
Can I make this recipe ahead of time?
Yes! Both the meatballs and spaghetti squash can be prepped in advance. Store cooked meatballs in the fridge for up to 3 days or freeze for longer. The squash can be roasted and stored in an airtight container in the fridge for 2-3 days.
What sauce pairs best with this dish?
While marinara is a classic choice, feel free to get creative! Try a creamy Alfredo, garlic butter sauce, or even a spicy arrabbiata for a twist.
Can I bake the meatballs if I don’t have an air fryer?
Of course! Simply bake them at 400°F for 15-20 minutes, or until they’re golden and cooked through.
Connect with Me
When you make these Air Fryer Meatballs & Spaghetti Squash let me know all of your thoughts or follow me on Instagram @ahomecooksnotes. Did you air fry or bake the meatballs? Did you try out my quick marinara?
Air Fryer Meatballs & Spaghetti Squash with Quick Marinara
Equipment
Ingredients
For the spaghetti squash:
- 1 spaghetti squash
- olive oil
- salt
For the meatballs:
- 1 lb ground beef
- 1 egg
- ½ cup Italian breadcrumbs
- ¼ cup parmesan cheese
- ½ tsp salt
- 1 clove garlic grated
- 2 tbsp milk
Quick Marinara
- 4-5 cloves garlic sliced thin
- 3 tbs good extra virgin olive oil
- 28 oz crushed tomatoes
- 1-2 tsp Italian seasoning
- salt to taste
- sugar to taste only if needed* see recipe
Instructions
- Preheat Oven & Prep Spaghetti Squash: Preheat the oven to 425°F. Cut off the ends of the squash, cut it in half lengthwise, and scoop out the seeds. Drizzle lightly with olive oil and sprinkle with salt. Place the squash cut-side down on a parchment-lined baking sheet. Bake 40-45 minutes until squash is tender and easily scraped out with a fork.
- While Squash Bakes, Form Meatballs: In a mixing bowl, add ground beef, egg, breadcrumbs, parmesan cheese, salt, garlic, and milk until well combined. I like to use my hands or rubber spatula. Scoop out 2 tablespoon-sized portions and gently roll them into balls.
- Cook Meatballs: Air Fry Meatballs: Place meatballs in air fryer basket an inch or two apart. Air fry at 400 for 15 minutes or until cooked through to 160°. I like using meat thermometer to be sure – they come out so tender this way. To Bake Meatballs: Line another baking sheet with parchment and bake 15-20 minutes until cooked through. Place spaghetti squash on top rack and meatballs on bottom rack. Meatballs can cook the last 15 minutes of squash cook time.
- Quick Marinara: warm olive oil in a sauce pot on low heat. Add garlic slices. Cook on medium low heat, stirring often until garlic smells fragrant and are lightly golden brown (5-10 minutes). Add crushed tomatoes and seasonings (Italian seasoning and salt to taste). Simmer while spaghetti squash and meatballs finish up. If sauce tastes very acidic, add a pinch of sugar until it tastes just right. Sometimes the tomatoes are perfect & don't need it.
- Serve: add meatballs to sauce & scrape spaghetti squash carefully from the skin. Serve hot with parmesan cheese!
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