Make the meatballs and prep the broccoli:
- Mix the ingredients for the chicken meatballs just until well mixed.
- Scoop 1 heaping tablespoon of the chicken mixture and shape into balls. Place on a dish, wrap with plastic, and let chill in the refrigerator.
- Toss the broccoli with olive, salt, and pepper in a medium bowl, then set aside.
Make the sauce:
- Heat the pan on medium heat, add butter and olive oil.
- Add in minced garlic, Italian seasoning, red chili flakes, and chopped sundried tomato. Cook for 5 minutes.
- Pour in white wine and reduce by half.
- Slowly pour in the chicken stock and simmer for 10 minutes or until thickened to a sauce-like consistency.
- Stir in the plant-based heavy cream and grated parmesan. Season with salt and pepper to taste. Cover pan and keep warm while the meatballs and broccoli cook.
Cook the meatballs and broccoli:
- Insert crisper plates into both air fryer baskets.
- Coat the preheated crisper plates with oil spray.
- Place the broccoli onto Zone 1 and the meatballs onto Zone 2. Lightly coat the meatballs with oil spray.
- Select Zone 1, select Air Fry function, adjust the temperature to 200°C and time to 8 minutes. Select Zone 2, select the Air Fry Function, adjust the temperature to 215°C and time to 8 minutes, then press Start/Pause.
- Shake the meatballs halfway through cooking.
- Remove the broccoli and meatballs when golden brown.
- Add the meatballs directly into the sauce. Bring sauce back over heat and simmer on low for 10 minutes.
- Remove from heat, garnish with basil and parsley then serve over chickpea pasta with crispy broccoli on the side.
