"I make variations of these meatballs every fortnight for my children, usually with chicken mince. The texture is fantastic and, whisper it, they're even better made in an air fryer. Yes, I finally got one and it's fantastic. You do, however, have to cook them all in one layer, which, depending on the size of your air-fryer basket, might mean cooking them in multiple batches. It feels more efficient to make them all in one go, though, so I've provided oven timings below."
"Tip the ginger, garlic, spring onions, sesame seeds, coriander and breadcrumbs into a food processor and blitz to a rough paste. Add the mince, egg and salt, and blitz again briefly until evenly incorporated. (Alternatively, finely chop the spring onions and coriander by hand, then mix everything in a large bowl.) Heat the oven to 200C (180C fan)/390F/gas 6. Divide and shape the meatball mixture into just larger than walnut-in-the-shell-sized balls, and transfer to a large roasting tin."
Ginger sesame meatballs combine grated ginger, garlic, spring onions, sesame seeds, coriander, breadcrumbs, and 500g mince with an egg and salt for binding. The mixture is shaped into walnut-sized balls, coated with sesame oil, and arranged in a roasting tin alongside pak choi. Cook in a single air-fryer layer or, if needed, in oven batches at 200C (180C fan)/390F/gas 6. Serve the meatballs with basmati rice and steamed or roasted pak choi. A rich peanut dressing of peanut butter, soy, rice-wine vinegar, garlic, ginger, and chilli is spooned over or used for dipping.
Read at www.theguardian.com
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