Air fryer meatballs with crispy potatoes

Method

1. Heat the air fryer to 200°C. Coat the potatoes in 2 tsp of the oil, then put them in the air fryer basket, ideally in a single layer. Cook for 10 minutes.
2. Meanwhile, heat the remaining olive oil in a small saucepan over a low-medium heat. Add the garlic and chilli, cook gently for 1 minutes, then add the cherry tomatoes. Cook for a few minutes until they begin to break down, then stir in the passata and simmer for 5-6 minutes until reduced a little. Season with the vinegar and a pinch of salt and pepper.
3. Coat the meatballs in the tapenade. After they’ve been cooking for 10 minutes, give the potatoes a shake, then put the meatballs on top. Air-fry both the meatballs and potatoes for a further 10 minutes, until the potatoes are crisp and the meatballs have browned. Serve the meatballs covered in the tomato sauce with a scattering of parsley and the potatoes alongside.