Fresh Spaghetti with Air-Fried Meatballs

To make the meatballs, in a fry pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring occasionally, until the onion is translucent and starting to brown, about 5 minutes. Season to taste with salt and pepper. Let cool completely.

In a large bowl, combine the ground beef and pork. Add the egg, panko, Parmesan, ricotta, parsley, basil, 1 tsp. salt and several grinds of pepper, then add the onion mixture. Using your hands, gently but thoroughly mix until combined. Shape the meat mixture into 6 meatballs, each about 2 inches (5 cm) in diameter. Place on a parchment-lined plate and refrigerate for 30 minutes.

While the meatballs firm up in the refrigerator, make the spaghetti: Attach the spaghetti shape attachment to a Philips pasta maker. Put the flour in the mixing compartment. In a small bowl, whisk together the egg and water until thoroughly combined. Select Program 1 and press start. Slowly pour the egg mixture into the opening in the lid. The pasta dough will begin to form and the spaghetti noodles will appear within a few minutes. Cut the pasta into noodles about 10 inches (25 cm) long and toss with a small amount of flour to prevent sticking.

Preheat a Philips air fryer to 400°F (200°C).

Spray the meatballs with olive oil spray. Working in batches, place the meatballs in the fry basket and insert into the air fryer. Cook until an instant-read thermometer inserted into the center of a meatball registers 130°F (54°C), 12 to 15 minutes. Transfer to a plate and cover with aluminum foil.

Meanwhile, bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook until al dente, 4 to 5 minutes. Drain, reserving 1/4 cup (2 fl. oz./60 ml) pasta cooking water.

In a large saucepan over medium heat, warm the pasta sauce until heated through. Add the spaghetti and the reserved pasta cooking water and toss to coat. Add the meatballs and toss to coat in the sauce. Transfer to a serving platter and top with shaved Parmesan. Serve immediately. Serves 4.

Williams Sonoma Test Kitchen