HALAL Italian Meatballs & Spaghetti Homemade

Welcome back to Fahid's Kitchen.
Today we are making Halal Italian Meatballs & Spaghetti.

Usually, making meatballs is a mess. You have to fry them in batches, oil goes everywhere, and half of them break apart. Today, we are using the Air Fryer. It locks in the juices, cooks them perfectly in about 10 minutes, and keeps your kitchen clean. We finish them in a rich Country Mushroom sauce (or make your own!) because we like flavor.

Why this recipe wins:
• The Air Fryer: It renders the fat out but keeps the meat juicy. 
• The Texture: The milk and breadcrumbs ensure they aren't rock hard.
• The Yield: This batch makes about 20+ meatballs (9 large + 12 small) Meal prep gold.
The Ingredients (Mix everything in one bowl):
• The Base: 2lb Ground Beef (Halal).
• The Binders: 2 Eggs, a splash of Milk, and Breadcrumbs. (This is the secret to soft meatballs).
• The Flavor:
• Chopped Onion & Parsley Bunch (Freshness).
• 1 tsp Garlic Powder.
• 1 tsp Parmesan Cheese (Salty goodness).
• 2 tsp Italian Seasoning.
• Salt & Black Pepper.
• The Sauce: Country Mushroom Sauce (store-bought is fine, we are lazy).
• The Pasta: 450g Spaghetti.

The Easy Method:
1. The Mix: Dump all the meatball ingredients into a bowl. Mix with your hands until combined (don't over-mix or they get tough!).
2. The Roll: Form them into balls. I got about 9 Large and 12 Small from this batch.
3. The Air Fry:
• Set Air Fryer to 350°F.
• Cook for 9 minutes.
• Shake the basket.
• Cook for another 2 minutes (or 5 minutes if you made giant ones).
4. The Finish: Toss the cooked meatballs into a pan with a little oil for a quick sear (optional). Pour in your sauce and let them swim for a minute.
5. Serve: Dump over a mountain of spaghetti.

If you love meatballs but hate the mess of frying them, hit LIKE. If you want more Halal versions of Italian classics, hit SUBSCRIBE.
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