Lemon Chicken Piccata Meatballs

Preparation

1. Preheat the air fryer to 400°F. Place the frozen chicken meatballs in a single layer in the air fryer. Cook until fully cooked through, or until the internal temperature reaches 165°F, about 11-12 minutes.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook until softened, about 1-2 minutes. Stir in the flour and cook, stirring often, about 1 minute. Vigorously whisk in the lemon juice and broth and bring to a simmer. Add the capers and salt. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
3. Fill a large pot with water and bring to boil over high heat. Cook the spaghetti according to manufacturer's directions; drain.
4. Toss the cooked spaghetti in roughly 3/4 cup of sauce to coat. Serve the chicken meatballs over the spaghetti. Pour the remaining sauce over the meatballs and spaghetti, and then garnish with the Parmesan and parsley.