Air Fryer Ricotta
& Sage Pork Meatballs

Ingredients

• 400g pork mince
• 1 cup ricotta
• 2 garlic cloves
• 1 egg
• 6 sage leaves
• 1/2 cup parmesan, finely grated
• 1/2 cup panko breadcrumbs
• Salt and pepper

Method

1. 1
   Drop the garlic cloves into a bar mix and blitz until finely chopped. Add the pork mince, ricotta, egg, sage leaves, parmesan, panko, a good pinch of salt and plenty of black pepper.

   Tear the sage rather than adding it whole — it distributes better through the mix.

2. 2
   Pulse until just combined. You want it mixed but not paste-like — stop as soon as it comes together. The ricotta keeps things loose and that's what you want.

   Wet your hands before rolling — the mix is soft and this makes it much easier.

3. 3
   Roll into tablespoon-sized balls (roughly 4cm) and place in a single layer in the air fryer basket. Don't crowd them — work in batches if needed.
4. 4
   Air fry at 200°C for 12–15 minutes, turning once halfway through, until deep golden and cooked through. If you've gone bigger, allow 16–18 minutes.

   They're done when the outside is properly golden and they feel firm — not springy — when you press them.

Serve with

Notes & swaps