You’ll Need
Meatballs
150g lean beef mince (5–10% fat)
1 tbsp breadcrumbs
1 tbsp grated Parmesan
½ small egg, beaten
1 clove garlic, finely grated
½ tsp dried oregano
Salt and black pepper
Orzo Pot
75g dried orzo
¼ small onion, finely diced
1 clove garlic, finely sliced
1 tsp olive oil
50ml chicken stock
50ml double cream
20g grated Parmesan
½ tsp dried thyme
Salt and black pepper
Small handful of chopped fresh parsley
Optional but Dangerous
Garlic bread
Chilli flakes
Extra Parmesan
Fresh spinach
Method
Preheat your air fryer to 190°C.
In a bowl, combine the beef mince, breadcrumbs, grated Parmesan, beaten egg, grated garlic, oregano, salt and black pepper.
Shape into 4–5 small meatballs.
Place the meatballs into the air fryer basket and cook for 8–10 minutes, turning halfway through until browned.
Meanwhile, cook the orzo according to the packet instructions until just tender. Drain well.
In a small foil tray or heatproof dish, combine the onion, sliced garlic and olive oil.
Air fry for 4–5 minutes, until softened.
Stir in the cooked orzo, chicken stock, double cream, Parmesan, thyme, salt and black pepper.
Add the cooked meatballs and stir gently so they're coated in the creamy sauce.
Return to the air fryer for 3–4 minutes, until the sauce has thickened slightly and everything is piping hot.
Finish with chopped parsley and serve immediately.