Air fryer meatballs with crispy potatoes
- Portion size: Serves 2
- Hands-on time 15 minutes, air frying time 20 minutes
- Difficulty: easy
An air fryer tends to be used for single items – but this recipe shows how some clever layering can produce several deliciously crisp things at the same time. The tapenade-flavoured meatballs and crispy little potatoes are ready in the time it takes to prepare the tomato sauce.
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Ingredients
- 2 medium floury potatoes, cut into 1.5cm chunks
- 3 tsp olive oil
- 2 garlic cloves, finely chopped
- 1 small red chilli, finely chopped
- 200g cherry tomatoes, halved
- 500g passata
- 1 tsp red wine vinegar
- 12 British beef meatballs
- 2 tbsp black olive tapenade
- Chopped parsley to serve
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Method
- Heat the air fryer to 200°C. Coat the potatoes in 2 tsp of the oil, then put them in the air fryer basket, ideally in a single layer. Cook for 10 minutes.
- Meanwhile, heat the remaining olive oil in a small saucepan over a low-medium heat. Add the garlic and chilli, cook gently for 1 minutes, then add the cherry tomatoes. Cook for a few minutes until they begin to break down, then stir in the passata and simmer for 5-6 minutes until reduced a little. Season with the vinegar and a pinch of salt and pepper.
- Coat the meatballs in the tapenade. After they’ve been cooking for 10 minutes, give the potatoes a shake, then put the meatballs on top. Air-fry both the meatballs and potatoes for a further 10 minutes, until the potatoes are crisp and the meatballs have browned. Serve the meatballs covered in the tomato sauce with a scattering of parsley and the potatoes alongside.
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