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
Marinara Sauce
150ml passata
1 tsp tomato purée
1 clove garlic, finely sliced
½ tsp dried basil
½ tsp dried oregano
1 tsp olive oil
Pinch of sugar
Salt and black pepper
Topping
40g mozzarella, grated
10g grated Parmesan
Small handful of chopped fresh basil or parsley
Optional but Dangerous
Garlic bread
Chilli flakes
Extra mozzarella
Black olives
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.
Mix until just combined, then shape into 4–5 evenly sized meatballs.
Place the meatballs into the air fryer basket and cook for 8–10 minutes, turning halfway through until lightly browned.
Meanwhile, mix the passata, tomato purée, sliced garlic, basil, oregano, olive oil, sugar, salt and black pepper in a small ovenproof dish.
Stir the cooked meatballs into the sauce.
Scatter the mozzarella and Parmesan evenly over the top.
Return to the air fryer and cook for 6–8 minutes, until the sauce is bubbling and the cheese is melted with golden patches.
Finish with fresh basil or parsley and serve immediately.