Beef Meatballs with Spaghetti Squash

In a large mixing bowl, combine the minced yellow onion, finely chopped parsley, eggs, parmesan cheese, Italian seasoning, and salt. Mix well.

Add the ground beef to the bowl and mix with your hands until just combined. Do not overmix.

Form the mixture into meatballs, about 1.5 inches in diameter. The creator notes she saves half the mixture for later and cooks the other half.

Place the meatballs in an air fryer basket in a single layer.

Cook in the air fryer for 10 minutes. (Note: Temperature was not specified, 375-400°F is a common temperature for meatballs).

Transfer the cooked meatballs to a saucepan.

Pour the vodka sauce over the meatballs.

Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.

Serve the meatballs and sauce over a bed of cooked, shredded spaghetti squash.

Garnish with additional grated parmesan cheese and fresh parsley before serving.