You’ll Need
500g beef mince, 50g breadcrumbs, 50g grated parmesan, 1 egg
2 cloves garlic, finely grated, 1 tsp dried oregano, 1 tsp dried basil,
1 tsp sea salt, ½ tsp black pepper
For The Marinara Sauce
1 tbsp olive oil, 1 small onion, finely diced
3 cloves garlic, sliced paper-thin, 400g chopped tomatoes, 1 tbsp tomato purée
1 tsp dried oregano, 1 tsp sugar, Sea salt, Black pepper
To Finish
Fresh basil, Extra parmesan
Optional but Dangerous
Garlic bread, Mozzarella, Cold Italian lager
Method
Preheat your air fryer to 190°C.
In a large bowl combine the beef mince, breadcrumbs, parmesan, egg, garlic, oregano, basil, salt, and black pepper.
Mix thoroughly and form into 12 evenly sized meatballs.
Place the meatballs into the air fryer basket in a single layer.
Air fry at 190°C for 10–12 minutes until lightly browned.
Meanwhile add the olive oil, onion, sliced garlic, chopped tomatoes, tomato purée, oregano, sugar, salt, and black pepper to a foil tray or heatproof dish.
Air fry the sauce at 180°C for 6–8 minutes until bubbling gently.
Add the cooked meatballs to the marinara sauce and coat thoroughly.
Return to the air fryer and cook at 180°C for a further 8–10 minutes until the sauce thickens and the meatballs are fully cooked through.
Finish with fresh basil and extra parmesan before serving.