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Air fryer meatballs with crispy potatoes

Name: Air fryer meatballs with crispy potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 14 Feb 23
Updated: 18 Mar 24

Air fryer meatballs with crispy potatoes

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.

Discover all of our air fryer recipes here.

Easy
February 2023

Test kitchen approved

Serves 2
Hands-on time 15 minutes, air frying time 20 minutes

Discover all of our air fryer recipes here.

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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.