Air-fry savory meatballs and sweet Vidalia onions, toss them in Rupen's Vindaloo Curry Sauce, and garnish with parsley for a spicy and tangy meal.
Ingredients:
- 1 pound ground meat
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 large Vidalia onion, cut into wedges
- 1 jar Rupen's Vindaloo Curry Sauce
- Fresh parsley, chopped, for garnish
Instructions:
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined; avoid over-mixing to keep the meatballs tender.
- Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a plate.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Lightly grease the air fryer basket with cooking spray or oil. Arrange the meatballs in a single layer, ensuring they don't touch.
- Air fry the meatballs at 375°F (190°C) for 10-12 minutes, flipping them halfway through, until they reach an internal temperature of 165°F (74°C).
- While the meatballs cook, place the Vidalia onion wedges in the air fryer basket, ensuring they don't overlap.
- Air fry the onions at 375°F (190°C) for 8-10 minutes, shaking the basket halfway through, until they are tender and slightly caramelized.
- In a large bowl, warm the Rupen's Vindaloo Curry Sauce according to the jar's instructions.
- Once the meatballs and onions are cooked, add them to the bowl with the sauce. Toss gently to coat.
- Transfer the sauced meatballs and onions to serving plates. Garnish with chopped fresh parsley.
Serve your Vindaloo meatballs and onions with warm naan bread, steamed rice, or a fresh salad for a complete meal.
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