Meatballs with tomatoes and olives

Ingredients for 1 servings:

• ½ roll from the day before
• 150 g minced meat, mixed or minced lamb
• 1 egg(s)
• ½ tsp mustard
• ½ shallot(s), diced
• 1 garlic clove(s)
• 2 pinches of salt and pepper
• 2 sprigs of marjoram, chopped and thyme, chopped
• 1 tbsp olive oil or rapeseed oil
• ½ spring onion(s), cut into fine rings
• 5 olives, pitted, diced
• 1 shallot(s), cut into fine rings
• 100 g cherry tomatoes
• 1 pinch of chili powder
• 80 ml tomatoes, pureed
• 80 ml broth
• 1 sprig(s) of oregano, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

delicious, from the Airfryer

Soak the bread roll, squeeze out excess moisture, and mix with the minced meat, egg, mustard, and diced shallots. Peel and finely dice the garlic, and knead it into the mixture. Season well with salt, pepper, marjoram, and thyme. Form the minced meat mixture into equal-sized balls. (It’s better to make several small balls than a few large ones!) Add 1 tablespoon of oil to the baking tray and preheat the Airfryer to 180°C for 3 minutes. Fry the meatballs in oil for 5 minutes. Wash the spring onion, peel the shallot, and slice both into thin rings. Add the cherry tomatoes, chili powder, tomato puree, and broth to the meatballs along with the spring onion, olives, and shallot. Braise everything together at 180°C for 12-15 minutes. Finally, season with salt, pepper, and chopped oregano. Horseradish and sage crostini, for example, go perfectly with this dish. Simply cut one slice of toast into two triangles, spread with creamed horseradish, press on a sage leaf, and sprinkle with Parmesan cheese. Place in the Airfryer at 180°C for 3 minutes.