Air Fryer Meatballs with Tomato Sauce and Rice

1. 1 Ground pork and beefpack 500 g ≈ $7.01 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 60 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Breadcrumbs 18 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Tomato pastepack 140 g ≈ $1.00 25 g
7. 7 Garlic≈ $10.00 per kg 6 g
8. 8 Sunflower oil 6 ml
9. 9 Sugar 3 g
10. 10 Ground black pepper 1 g
11. 11 Salt 3 g
12. 12 Parsleypack 50 g ≈ $1.50 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 160 ml water, season with 1 g salt, and cook covered for 15–18 minutes until tender.

2. Finely chop the onion³. Mix the ground¹ meat, onion, breadcrumbs, egg, 1 g salt, and pepper, then shape into 5–6 meatballs.

3. Preheat the air fryer to 190 °C, add the meatballs, and cook for 12–14 minutes until lightly browned.

4. Heat the oil in a skillet, add the minced garlic⁷ and tomato⁶ paste, and fry for 1 minute.

5. Pour in 120 ml water, add the sugar and 1 g salt, and stir until the sauce is smooth.

6. Transfer the meatballs to the sauce and simmer over low heat for 5 minutes, until the sauce thickens slightly.

7. Serve the meatballs with the rice, spoon over the sauce, and sprinkle with parsley¹².