What's the best way to store meatballs in tomato sauce?

Store the meatballs in tomato sauce covered in the refrigerator for a maximum of 3 days or freeze them for up to 3 months.

Why are the fries steamed first?

Steaming the fries first cooks the potato evenly, making the fries extra crispy when fried later with less oil.

Can I make the meatballs in advance?

Yes, you can roll the meatballs a day in advance and store them in the refrigerator.

Can I use a different type of cheese?

Yes, you can use a different type of cheese. Both Emmental and Gruyère work excellently. A sharp Belgian cheese can also be tasty.

Can I make these meatballs in tomato sauce without a steam function?

Yes, you can make the meatballs in tomato sauce without the steam function. Simply use the Airfry function. Then, poach the fries in plenty of salted water for 5 minutes.

Air fryer meatballs in tomato sauce with fries

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1h15min

•

Easy

This classic really needs no introduction for National Day. Meatballs in tomato sauce with fries are pure Belgian nostalgia on a plate. But this time, I'm making everything in the Airfryer, including the tomato sauce and the fries. My favorite combination for ground meat is a mix of chicken and beef: beef provides flavor and structure, while chicken keeps the dish nice and juicy without being too greasy.

Thanks to the Philips Airfryer with steam function, the fries are first steamed and then baked until golden brown with just a little oil. The meatballs also cook perfectly without extra fat. The result? Juicymeatballs, a delicious tomato sauce, crispy fries, and a fresh pickle mayonnaise. Comfort food at its best, but faster, easier, and lighter.

Ingredients

What do you need?

Quantity: 4P

For the meatballs
500g ground chicken
500g ground beef
80g grated Emmental or Gruyère cheese
1 egg
1 onion, finely diced
½ white bread, crusts removed, cubed
200ml milk
Pepper
Salt

For the tomato sauce
3 cloves garlic, minced
1 tbsp olive oil
1 can crushed tomatoes
760ml passata
1 tbsp cane sugar
Pepper
Salt

For the fries
2 kg frying potatoes
1 to 2 tbsp olive oil
Salt

For the pickle mayonnaise
3 tbsp pickles
3 tbsp fresh mayonnaise

500g ground chicken
500g ground beef
80g grated Emmental or Gruyère cheese
1 egg
1 onion, finely diced
½ white bread, crusts removed, cubed
200ml milk
Pepper
Salt

3 cloves garlic, minced
1 tbsp olive oil
1 can crushed tomatoes
760ml passata
1 tbsp cane sugar
Pepper
Salt

2 kg frying potatoes
1 to 2 tbsp olive oil
Salt

3 tbsp pickles
3 tbsp fresh mayonnaise

Make it veggie!

For the veggie balls
800 g vegetarian mince
80 g grated Emmental or vegetarian cheese
1 egg
1 onion, finely chopped
½ white bread, crusts removed, cubed
200 ml milk
Pepper
Salt
The rest of the preparation remains identical.

Preparation method

How do you make this?

Peel the potatoes and cut them into fries. Rinse them thoroughly under cold water.

Steam the fries for 5 to 7 minutes at 100% steam, depending on their thickness. Then spread them out on a clean kitchen towel and let them dry completely.

For the meatballs, combine the minced chicken, minced beef, grated cheese, egg, finely chopped onion, bread, milk, pepper, and salt in a large bowl.

Knead everything well and roll into nice large meatballs.

Remove the divider from the Airfryer drawer and place the meatballs side by side in the basket.

Cook the meatballs for 10 minutes on the SteamFry setting. This way, they brown nicely while remaining wonderfully juicy inside.

Remove the meatballs from the Airfryer and set aside.

Mix the finely chopped garlic with the olive oil in the Airfryer accessory tray. Cook for about 5 minutes at 180°C until the garlic is lightly browned.

Add the crushed tomatoes, passata, cane sugar, pepper, and salt. Blend until smooth for a creamier sauce, if desired.

Return the meatballs to the sauce.

Toss the dried fries with 1 to 2 tablespoons of olive oil.

Add the cooked meatballs to the tomato sauce and place the sauce back in the Airfryer.

You now have two options:

Option 1: Cook everything at onceSpread the fries over the empty part of the Airfryer drawer. Cook half of the fries next tothe meatballs in tomato sauce for 20 minutes at 180°C. Shake the fries regularly.

Option 2: Cook extra friesContinue cooking the meatballs in the tomato sauce for 20 minutes at 180°C. Remove the sauce with meatballs from theAirfryer and keep warm. Then cook all the fries in the full drawer for about 20 minutes at 180°C, shaking regularly for even cooking.

Meanwhile, mix the pickles with the mayonnaise.

Season the fries with a little salt and serve with the meatballs in tomato sauce and a generous spoonful of pickle mayonnaise.

Tips

Steaming the fries first makes them extra crispy on the outside and soft on the inside.
Blend the sauce for a smooth, more child-friendly version.
Feel free to make the meatballs a day in advance.
Gruyère provides a slightly stronger flavour than Emmental.
Serve with a fresh salad for a complete meal.
Storage
In the refrigerator: Store covered for up to 3 days.
In the freezer: The meatballs in tomato sauce can be frozen for up to 3 months. It's best not to freeze the fries.
Reheating: Gently reheat the meatballs in an Airfryer with a steam function. Reheat the fries until crispy again for 4 to 5 minutes at 180°C.