MEATBALLS IN TOMATO SAUCE WITH AIRFRYER

Meatballs:
500 g lean beef mince
1 onion, finely grated
1 medium carrot, finely grated
2 cloves of garlic, finely grated
1 egg
2 slices of Sasko brown seed loaf, soaked in milk
salt
Tomato sauce:
1 onion, finely grated
2 celery sticks, finely grated
2 carrots, finely grated
2 gloves of garlic, finely grated
oil, for frying
1 packet tomato paste, size to taste
2 x 410 g cans of tomatoes
salt
3 teaspoons sugar

Meatballs:
Softly mix all ingredients together and make medium sized balls. Air fry the balls 10 minutes at 180 °C and then five minutes at 200 °C. Put the cooked meatballs in the tomato sauce. For extra flavour deglaze the airfryer bowl with a little water for two minutes at 180 °C and pour the juices also into tomato sauce. Cook the meatballs and tomato sauce together for 10 minutes. Serve with spaghetti.

Tomato sauce:
Fry onion, garlic, carrots and celery for five minutes in a deep frying pan/pot. Add the tomato paste and fry for two minutes. Add the canned tomatoes, salt and sugar. Cook for 20 minutes. Use a stick blender to puree the sauce.

Recipe and photos: Adel Conradie