Air-Fried Pesto Turkey Meatballs

Instructions

• 1

  Insert the wire rack in the middle position. Set the oven to Bake, Convection, 150°C, for 9 minutes and press Start to preheat.  

• 2

  Place the pine nuts for the pesto and the meatballs in the roasting pan. Once preheated, place in the oven and cook for 9 minutes. 

• 3

  The pine nuts should be golden brown. If not, cook them a little longer. Remove the pine nuts from the oven and cool to room temperature.

• 4

  Add the basil, garlic, parmesan and 1/3 cup of the pine nuts to a blender. With the motor on, slowly add the oil and blend until smooth. Transfer to a bowl and set aside. 

• 5

  Combine the turkey, egg, egg yolk, shallot, breadcrumbs, the remaining pine nuts, parmesan, salt and ¼ cup of the pesto.   

• 6

  Adjust the oven to Air Fry, Super Convection, 220°C, for 12 minutes and press Start. Meanwhile, continue to the next step. 

• 7

  Grease the roasting pan. Roll the turkey mixture into balls approximately ¼ cup measures and place in the pan.

• 8

  When the oven signals, place the pan in the oven and cook for 12 minutes. Halfway through cooking, rotate the pan.

• 9

  Remove from the oven and spoon over the remaining pesto.

• 10

  Adjust the oven to Bake, Convection, 165°C, for 5 minutes and press Start. 

• 11

  When the oven signals, return the meatballs to the oven and cook for 5 minutes.

• 12

  The internal temperature of the meatballs should reach 75°C when tested with a meat thermometer. If not, cook them a little longer. 

• 13

  Top with grated parmesan and serve.