Sagte, sappige vleisballetjies met ‘n liggies geskroeide buitenkant — perfek vir pasta, sarmies of as snack
met dipous. Die lugbraaier bak hulle eenvormig rondom sonder om te draai of ‘n pan vol spat te maak.
Porsies: 4 porsies (±20 balletjies)
Pan/Pot: 5 L of groter
Voorbereidingstyd: 20 min (plus 15 min verkoel)
Moeilikheidsgraad: Maklik
BESTANDDELE
• 1 eier, geklits
• 50 g Italiaanse broodkrummels
• 30 ml melk
• 3 knoffelhuisies, fyngekap
• 30 g gerasperde parmesaan
• 15 ml vars pietersielie, fyngekap
• 5 ml gedroogde origanum
• 5 ml gedroogde basielkruid
• 5 ml Worcestersous
• 5 ml sout
• 3 ml swartpeper
• Olie-spuit
METODE
1. Meng broodkrummels en melk in groot bak — laat 2 minute staan sodat krummels die melk absorbeer. Hierdie stap hou vleisballetjies sappig.
2. Voeg maalvleis, eier, knoffel, parmesaan, pietersielie, speserye en Worcestersous by. Meng liggies met jou hande tot net gekombineer — moenie oormeng nie.
3. Maak balletjies met nat hande van ±3 cm deursnee (walneutgrootte). Plaas op bord en verkoel 15 minute — dit help hulle hul vorm hou.
4. Voorverhit lugbraaier 190°C. Spuit mandjie liggies met olie. Plaas balletjies in enkele laag met 'n bietjie spasie tussenin.
5. Bak 12–14 minute, skud mandjie halfpad. Interne temperatuur moet 74°C bereik. Bedien met tamatiesous en pasta of as snack.
VOEDINGSWAARDE
Kalorieë: 290 kcal
Proteïen : 26 g
Koolhidrate : 10 g
Vet: 16 g
Vesel: 1 g
Natrium: 480 mg
Wenk: Nat hande voorkom dat vleis aan jou vassit tydens vorming. Die broodkrummel-melk-mengsel (panade) is
die geheim vir super-sappige vleisballetjies — dit sluit vog in en voorkom dat hulle taai word tydens kook
English
Air Fryer Meatballs
Soft, juicy meatballs with a lightly charred exterior — perfect for pasta, sandwiches or as a snack with
dipping sauce. The air fryer cooks them evenly all around without flipping or a pan full of splatter.
Servings: 4 servings (±20 meatballs)
Pan/Pot: 5 L or larger
Prep time: 20 min (plus 15 min chilling)
Difficulty: Easy
INGREDIENTS
• 500 g minced beef (or mixed beef/pork)
• 1 egg, beaten
• 50 g Italian breadcrumbs
• 30 ml milk
• 3 garlic cloves, minced
• 30 g grated parmesan
• 15 ml fresh parsley, finely chopped
• 5 ml dried origanum
• 5 ml dried basil
• 5 ml Worcestershire sauce
• 5 ml salt
• 3 ml black pepper
• Oil spray
METHOD
1. Mix breadcrumbs and milk in a large bowl — let stand 2 minutes so crumbs absorb the milk. This step keeps meatballs juicy.
2. Add mince, egg, garlic, parmesan, parsley, spices and Worcestershire sauce. Mix lightly with your hands until just combined — don't over-mix.
3. Shape meatballs with wet hands to ±3 cm diameter (walnut-sized). Place on a plate and refrigerate 15 minutes — this helps them hold their shape.
4. Preheat air fryer 190°C. Lightly spray basket with oil. Place meatballs in a single layer with a little space between each.
5. Cook 12–14 minutes, shaking basket halfway. Internal temperature should reach 74°C. Serve with tomato sauce and pasta or as a snack.
NUTRITION
Calories: 280 kcal
Protein : 34 g
Carbohydrates: 18 g
Fat: 8 g
Fiber: 1 g
Sodium : 420 mg
Tip: Wet hands prevent the meat from sticking during shaping. The breadcrumb-milk mixture (panade) is the secret
to super-juicy meatballs — it locks in moisture and prevents them from becoming tough during cooking.
