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Air Fryer Meatballs and Spaghetti Squash
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Air Fryer Meatballs & Spaghetti Squash with Quick Marinara

Juicy, easy, no chopping required, air fryer meatballs. They come together so fast. Serve with Spaghetti squash and this quick marinara.
Prep Time10 minutes
Cook Time45 minutes
Meatball Cook Time15 minutes
Total Time1 hour
Servings: 4 people

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!