Get that meaty taste without the meat! Made with Fry’s Asian Spiced Burgers and flavourful spices, this meatball recipe is naturally cholesterol free and heart-healthy. Shake things up with your faithful potatoes by slicing Hasselback-style and frying in the Airfryer!
Servings: 2 people
Preparation time: 20 minutes
Cooking Time: 45 minutes
1 box Fry’s Asian Spiced Burgers, thawed and grated
1 onion, finely chopped
3 sprigs fresh rosemary, stems removed and finely chopped
2 heaped tsp Dijon mustard
1-2 tsp dried oregano
2 green chillies, finely chopped
2 tbsp chickpea flour (or use all-purpose flour)
2-3 tbsp water
1 can of tinned tomatoes, or your favourite pasta sauce
½ cup tomato sauce
Olive oil (optional)
Italian herbs, as needed
Salt, to taste
Fresh rosemary, for garnish
Defrost the Fry's Asian Spiced Burgers and grate into a medium sized bowl.
Add onions, rosemary, mustard, oregano, green chillies, chickpea flour (or all-purpose flour) and water to grated burgers. Mix well to create a batter that can be rolled into balls.
Using your hands, roll the batter into small balls and set aside for 5 minutes in the fridge.
Place the meatballs in the Airfryer and cook for 8 minutes at 200°C.
Transfer the meatballs to a small ovenproof dish, add the tinned tomatoes (or pasta sauce) and place the dish into the basket of the Airfryer. Alternatively, create a “dish” out of tin foil and place the meatballs and tinned tomatoes in that.
Slide the dish into the Airfryer. Set the temperature to 170°C and the timer for 5 minutes to warm everything through.
Prepare your potatoes. If you have large potatoes, slice them in half. Cut slits down into the potatoes about 0.5-1cm apart and 1cm from the base.
Brush the potatoes lightly with olive oil (optional) then cook them in the Airfryer for 15 minutes at 200°C.
Open Airfryer and brush again with the oil (if required), sprinkle with the herbs and salt, and continue to cook for another 15 minutes or until the potatoes are cooked through.
If you don't have an airfryer, preheat the oven to 200°C. Once you have allowed your meatball batter to rest in the fridge, arrange the meatballs, spaced slightly apart, on a baking sheet. Cook in the oven 8 minutes. The meatballs are done when cooked through and the outsides are browned. Over the stove, bring the tinned tomato sauce to a simmer, and add as many meatballs as will fit comfortably in the pan. Cover and simmer for a few minutes, until everything is warmed through.
For the potatoes, ensure the oven is still preheated to 200°C. Place the Hasselback-style sliced potatoes on a baking tray and brush them lightly with olive oil. Place in the oven. Bake the potatoes for 30 minutes. After the 30 minutes, the layers will start separating. Remove the tray from the oven and brush the potatoes again with a little bit of olive oil. Bake for another 30-40 minutes, until the potatoes are crispy on the edges and easily pierced in the middles with a knife (note that the cooking time will depend on the size of the potatoes).
Serve the meatballs with the potatoes and garnish with fresh rosemary and a green salad.