1. Combine the chicken, panko, egg, Italian seasoning and some salt/pepper. Form into ~12-16 equal sized meatballs and transfer to an air fryer. Air fry for 15-20 minutes until the internal temp reaches 165 degrees F.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until el dente, about six minutes.
3. Add the herby sauce to a blender and blend until smooth. Add water as needed to thin. Taste and adjust for flavours as desired.
4. Toss the spaghetti noodles and sauce together to combine.
5. Plate with the herby spaghetti, Italian chicken meatballs, and garnish with some parmesan and one of the fresh herbs. Pair with a side salad for a balanced meal. Enjoy!