Air Fryer Italian-Style Beef Meatballs
with Tomato Pesto Bucatini & Crispy Eggplant
Cooking time
30 minutes
Servings
2/4
Calories
1200 /serving
When you take an Italian-inspired evening for a spin in the Air Fryer, the textures speak for themselves—with less oil and less mess than traditional frying techniques. Chunks of eggplant get crispy to the max! And ground beef meatballs, plumped with panko, garlic, Grana Padano and our Garlic & Sweet Pepper seasonings, come out plump and moist. Toss these mouth-watering elements with wilted leafy greens and al dente bucatini in a buttery sun-dried tomato pesto sauce.
We will send you:
- 250g Canadian-raised lean ground beef
- 120g Baby greens (baby spinach or kale)
- 60ml Sun-dried tomato pesto
- 2 Garlic cloves
- 1 Eggplant
- 20g Panko
- 225g Bucatini
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Air Fryer
Total Fat
60 g
Saturated Fat
20 g
Sodium
950 mg
Total Carb
120 g
Sugars
16 g
Protein
52 g
Fibre
15 g
Preparation
Fry the eggplant
Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil. Large-dice the eggplant. In a large bowl, combine the eggplant, a drizzle of oil, ½ the spices and S&P. Place in the air fryer basket and fry, shaking once, 12 to 15 min., until crisp and tender. Transfer to a plate and keep warm. Wipe out and lightly oil the basket. Reduce the air fryer temperature to 375°F. Reserve the bowl.
Boil the pasta & wilt the spinach
Meanwhile, place the spinach in a strainer. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain the pasta over the spinach and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Prepare & fry the meatballs
Meanwhile, mince the garlic. In the reserved bowl, combine the beef, panko, ½ the garlic, ½ the cheese and the remaining spices. Form into 8 meatballs* (double for 4 portions) about the size of a golf ball. Place in the air fryer basket and fry, 8 to 10 min., until cooked through.
Combine the pasta
In the reserved pot, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the pesto, demi-glace, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until heated through. Add the pasta, spinach, meatballs and eggplant. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
