In a large mixing bowl, add ground meat, dry basil, dry dill weed, parsley flakes, salt, pepper, Parmigiano Reggiano, breadcrumbs, and egg. Mix it lightly until just combined. Then shape the meatball mixture into golf ball-sized meatballs.

Preheat the air fryer. Set the temperature to 392°F/200°C and run it empty for 4 to 6 minutes.

Reduce the temperature of the air fryer to 356°F/180°C.

Line the bottom of the air fryer basket with the parchment paper to prevent sticking. Carefully place the meatballs in a single layer in the air fryer basket. Do not overcrowd the air fryer basket, so cook it in batches if necessary.

Cook the meatballs for 10 to 12 minutes or until browned and the center of the meatball reaches 165°F/74°C. Set them aside to cool down to room temperature. While the meatballs are baking, cook the rice.

In a bowl add plain yogurt, dry mint, ground cloves, granulated sugar, salt, and lemon juice. Whisk together until smooth.

Taste the dressing, and add more salt or sugar if necessary. Set it aside.

Wash mix greens, and any other vegetable that you will add to your salad. If necessary, cut the vegetables. Cut the meatballs into medium-sized cubes.

In a bowl first, add rice, then cut meatballs, and vegetables. Drizzle the salad with the salad dressing, and toss it to combine. Taste the salad, and add more salad dressing if necessary. Serve it immediately!