Air Fryer Garlic-Parmesan Turkey Meatballs with Zucchini Noodles

Mince 4 cloves of garlic and finely chop the fresh parsley. Set aside.

In a large bowl, combine 1 pound ground turkey, minced garlic, 1/4 cup chopped parsley, 1/4 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 1 large egg, 2 tablespoons milk, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix gently with your hands until just combined, being careful not to overmix (which can make the meatballs tough).

Form the mixture into 16 meatballs, about 1.5 inches in diameter each.

Preheat your air fryer to 375°F (190°C) for 3 minutes.

Lightly spray the air fryer basket with olive oil spray. Place the meatballs in the basket in a single layer, working in batches if necessary.

Cook the meatballs for 12-14 minutes, shaking the basket halfway through, until they reach an internal temperature of 165°F (74°C).

While the meatballs are cooking, prepare the zucchini noodles. Using a spiralizer, turn the 4 zucchini into noodles (or use a vegetable peeler to create ribbons).

Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

Slice the remaining 2 cloves of garlic. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced garlic and cook for 30 seconds until fragrant.

Add the zucchini noodles to the skillet and sauté for 3-4 minutes until just tender but still slightly crisp. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Add 1 cup cherry tomatoes and cook for another 2 minutes until they begin to burst.

Add the cooked pasta to the skillet with the zucchini noodles and toss to combine.

Warm 1 cup marinara sauce in a small saucepan over medium-low heat.

To serve, divide the zucchini noodle and pasta mixture between two plates. Top with the cooked meatballs and warm marinara sauce.

Garnish with the remaining 1/4 cup grated Parmesan cheese and 1/4 cup fresh basil leaves.