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Add the mince, shallot, sourdough, egg, half of the garlic, basil and oregano to a blender
Season well and pulse until relatively smooth
Cook in the airfryer at 190°C for 13-15 minutes, ensuring they're cooked fully
Melt the butter with a drizzle of olive oil, the remaining garlic and oregano, stirring for approximately 30 seconds until fragrant
Pour in the wine and simmer for 2-3 minutes
Add the tomato paste, beans, sundried tomatoes and bone broth
Season well, bring to the boil then reduce the heat to simmer for 5 minutes
Stir through the spinach until almost completely wilted
Stir in the creme fraiche and parmesan
Re-add the meatballs, cover and leave for 5-10 minutes until heated through
Stir through the remaining torn basil and serve