You’ll Need
Main
180g frozen thick-cut chips
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
Marinara
120ml passata
1 tsp tomato purée
½ tsp dried basil
½ tsp dried oregano
Pinch of sugar
Topping
40g mozzarella, grated
15g mature cheddar, grated
Small handful of chopped fresh parsley
Optional but Dangerous
Jalapeños
Chilli flakes
Garlic mayo
Parmesan
Crispy onions
Method
Preheat your air fryer to 200°C.
Place the frozen chips into the basket and cook for 18–20 minutes, shaking every 5–6 minutes until crisp and golden.
Meanwhile, combine the beef mince, breadcrumbs, Parmesan, beaten egg, garlic, oregano, salt and black pepper.
Shape into 4–5 small meatballs.
Air fry the meatballs at 190°C for 10–12 minutes, turning halfway through until browned and cooked through.
Warm the passata with the tomato purée, basil, oregano and sugar in a small heatproof dish for 4–5 minutes until hot.
Toss the cooked meatballs in the marinara sauce.
Pile the crispy chips into a serving dish and spoon the meatballs and sauce over the top.
Scatter over the mozzarella and cheddar.
Return to the air fryer for 2–3 minutes, until the cheese is melted and bubbling.
Finish with chopped parsley and any optional toppings before serving.