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Prep
10m
Cook
15m
Total
25m
Shop
The Ultimate Air fryer Cookbook: 15 Minute Feasts by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your air fryer to 200°C for 3 minutes and remove the crisper plate.
Step 2
In a large bowl, mix the mince with all the spices and seasonings until fully combined, then form into bite-sized meatballs. You should be able to make about 12. Lightly spray with oil and arrange the meatballs in the air fryer basket or your ovenproof dish, in a single layer with a little space between each. Cook for 3–5 minutes, shaking the basket halfway through, or turning if using a dish, and cook until the balls are starting to turn golden.
400 g Beef mince
2 tsp Ground cumin
1 tsp Onion powder
1 tsp Garam masala
1 tsp Chilli powder
1 tsp Dried chilli flakes
Sea salt
Ground black pepper
Step 3
Meanwhile, make your sauce by blitzing all the ingredients except the beans in a blender until smooth. Pour the sauce over your meatballs and stir. Add the kidney beans and stir again. Cook for a further 8–10 minutes, or until the meatballs are cooked through, and the sauce is thick.
400 g Chopped tomatoes
1/4 tin Water
2 Jarred roasted red peppers
1 tsp Paprika
1 tsp Sugar
1 tsp Ground coriander
2 tsp Worcestershire sauce
Sea salt
Ground black pepper
400 g Kidney beans
Step 4
Cook the rice according to the packet instructions. Serve the meatballs with the rice, soured cream, fresh coriander, grated Cheddar, jalapeños and avocado (if using).
250 g Microwavable rice
2 tbsp Soured cream
1 handful Fresh coriander
1 handful Grated Cheddar cheese
1 tbsp Jalapeños
Avocado slices
For
2
M
I
400
g
Beef mince
2
tsp
Ground cumin
1
tsp
Onion powder
1
tsp
Garam masala
1
tsp
Chilli powder
1
tsp
Dried chilli flakes
Sea salt
Ground black pepper
FOR THE SAUCE
400
g
Chopped tomatoes, tin
1/4
tin
Water
2
Jarred roasted red peppers
1
tsp
Paprika
1
tsp
Sugar
1
tsp
Ground coriander
2
tsp
Worcestershire sauce
400
g
Kidney beans, tin, drained and rinsed
Sea salt
Ground black pepper
TO SERVE
250
g
Microwavable rice, packet
2
tbsp
Soured cream
1
handful
Fresh coriander
1
handful
Grated Cheddar cheese
1
tbsp
Jalapeños
Avocado slices, optional
Per Serving
Calories
806kcal
Fat
31g
Carbs
66g
Protein
39g
Fibre
9g
Only visible to you
Made it?
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J
Jacqui H
10 days ago
Super tasty, quick and easy
Like
Reply
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Prep
10m
Cook
15m
Total
25m
Shop
The Ultimate Air fryer Cookbook: 15 Minute Feasts by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your air fryer to 200°C for 3 minutes and remove the crisper plate.
Step 2
In a large bowl, mix the mince with all the spices and seasonings until fully combined, then form into bite-sized meatballs. You should be able to make about 12. Lightly spray with oil and arrange the meatballs in the air fryer basket or your ovenproof dish, in a single layer with a little space between each. Cook for 3–5 minutes, shaking the basket halfway through, or turning if using a dish, and cook until the balls are starting to turn golden.
400 g Beef mince
2 tsp Ground cumin
1 tsp Onion powder
1 tsp Garam masala
1 tsp Chilli powder
1 tsp Dried chilli flakes
Sea salt
Ground black pepper
Step 3
Meanwhile, make your sauce by blitzing all the ingredients except the beans in a blender until smooth. Pour the sauce over your meatballs and stir. Add the kidney beans and stir again. Cook for a further 8–10 minutes, or until the meatballs are cooked through, and the sauce is thick.
400 g Chopped tomatoes
1/4 tin Water
2 Jarred roasted red peppers
1 tsp Paprika
1 tsp Sugar
1 tsp Ground coriander
2 tsp Worcestershire sauce
Sea salt
Ground black pepper
400 g Kidney beans
Step 4
Cook the rice according to the packet instructions. Serve the meatballs with the rice, soured cream, fresh coriander, grated Cheddar, jalapeños and avocado (if using).
250 g Microwavable rice
2 tbsp Soured cream
1 handful Fresh coriander
1 handful Grated Cheddar cheese
1 tbsp Jalapeños
Avocado slices
For
2
M
I
400
g
Beef mince
2
tsp
Ground cumin
1
tsp
Onion powder
1
tsp
Garam masala
1
tsp
Chilli powder
1
tsp
Dried chilli flakes
Sea salt
Ground black pepper
FOR THE SAUCE
400
g
Chopped tomatoes, tin
1/4
tin
Water
2
Jarred roasted red peppers
1
tsp
Paprika
1
tsp
Sugar
1
tsp
Ground coriander
2
tsp
Worcestershire sauce
400
g
Kidney beans, tin, drained and rinsed
Sea salt
Ground black pepper
TO SERVE
250
g
Microwavable rice, packet
2
tbsp
Soured cream
1
handful
Fresh coriander
1
handful
Grated Cheddar cheese
1
tbsp
Jalapeños
Avocado slices, optional
Per Serving
Calories
806kcal
Fat
31g
Carbs
66g
Protein
39g
Fibre
9g
Only visible to you
Made it?
Cancel
J
Jacqui H
10 days ago
Super tasty, quick and easy
Like
Reply
Cancel
