Creamy Tomato Meatballs

Meatballs often contain wheat breadcrumbs. But you can use just an egg and fragrant herbs to make awesome, easy meatballs while still staying keto.

1lb (450g) ground beef (80% lean)

1 large egg

1 tsp sea salt

1 tsp ground black pepper

1 tsp garlic powder

1½ tsp dried oregano, divided

⅔ cup passata sauce (seedless tomato purée)

¼ cup heavy whipping cream, plus more

2 tbsp red wine

½ tsp dried parsley

½ tsp dried basil

fresh basil leaves (optional)

1. In a medium bowl, combine the ground beef, egg, salt, pepper, garlic powder, and 1 teaspoon of dried oregano. Mix well. Use a tablespoon to make 12 round meatballs. Place the meatballs on a plate, cover, and refrigerate for 20 minutes.

2. Set the air fryer temp to 350°F (175°C).

3. In a medium bowl, combine the passata sauce, whipping cream, red wine, parsley, basil, and the remaining ½ teaspoon of oregano.

4. Place the meatballs evenly around the bottom of a high-sided 8.5-inch (22cm) baking pan. Pour the passata mixture over the top.

5. Place the pan in the fryer basket and cook until the meatballs are dark brown on the outside and firm, about 25 minutes.

6. Transfer the meatballs to a platter. Drizzle more whipping cream and sprinkle fresh basil (if using) over the top. Serve immediately.

Creamy Tomato Meatballs