Air-Fried Giant Mozzarella Meatball

Wine pairing: Ricasoli Castello di Brolio Chianti Classico Gran Selezione

RECIPE

*NOTE: This recipe makes enough for 2 giant meat balls or 1 giant meatball and 6-8 smaller ones. If you’re only making one giant meatball you can half this recipe.

Ingredients:

• 1 ball fresh mozzarella

For the meatball:

• 1/2 cup bread crumbs made from stale bread (+ 1/4 cup for coating)

• 3/4 cup milk

• 1 pound ground beef/pork mixture

• 2 garlic cloves, pressed

• 2-3 tbsp fresh basil, chopped

• 1 large egg

  1/4 cup grated parmesan cheese

• 2 tbsp full fat ricotta cheese

• 1 tsp chili oil

• Salt and pepper

• Spray oil

Directions:

• Pre-heat air fryer.

• Mix together 1/2 cup bread crumbs with milk and set aside for a few minutes while the breadcrumbs absorb the milk.

• Add bread crumb mixture to a bowl along with all other meatball ingredients. Mix ingredients until just blended.

• Take half the meatball mixture, form it into a ball and then flatten it. Place the mozzarella ball on top and form the meat around it until it is fully sealed.

• Coat the meatball in the remaining bread crumbs and then spray with cooking oil to prevent burning.

• Spray the air fryer basket to prevent sticking. Cook your giant meatball at 325 F for 20-25 minutes. (Alternatively, you can slow cook this meatball in your favourite tomato based pasta sauce!)

• Cut into slices and serve immediately with your favourite pasta and a glass of Chianti Classico :)