- 2 tablespoons panko
- 2 tablespoons whole milk
- 1 pound ground beef
- 1/3 cup finely diced yellow onion
- 3 cloves garlic, minced
- 1 teaspoon chopped marjoram
- 1 teaspoon chopped basil
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 large egg beaten
- 1 tablespoon olive oil
- 1 (23-ounce) jar of marinara sauce or homemade sauce
- 4 ounces creme fraiche
- 1 pound orecchiette or ditalini pasta, cooked al dente
- 1/2 cup freshly grated parmesan cheese
- 1 1/4 cup grated mozzarella
Preheat Emeril's Power Air Fryer 360 to 350º F.
In a small bowl combine the bread crumbs and milk and let stand for 5 minutes. In a separate large bowl combine the ground beef, onion, garlic, basil, marjoram, salt, crushed red pepper and beaten egg. Once the breadcrumbs are soft add them to the bowl. Using your hands gently mix to combine.
Using a small scoop or spoon, scoop 2 tablespoons of meat to form the meatballs and transfer them to a baking sheet.
In a large saute pan, heat the olive oil over medium heat. Once hot, add the meatballs in batches and cook until brown on all sides, about 3 minutes per side. Transfer the meatballs to a bowl and set aside.
In a medium-size sauce heat the marinara sauce with the creme fraiche until just warmed, about 5 minutes. Add the marinara and the pasta to the bowl with the meatballs and toss well. Transfer the pasta and meatballs to a baking dish, top with the parmesan and mozzarella. Transfer to the Emeril's Power Air Fryer 360 and bake for 15 to 20 minutes or until the cheese is golden brown and the sauce is bubbling.
Note: This recipe was developed specifically for the Emeril Lagasse Power AirFryer 360 but can be made in your home oven as well.
Air Fried Buttermilk Biscuits
Crispy Air-Fried Shrimp Sliders
Lemon Poppyseed Cake
Sicilian-Style Air Fried Broccoli
Cinco Leches Cake
Brown Butter-Pecan Bread Pudding with Bourbon Sauce
Snapper Fillets Baked in a Creole Sauce
Southwest Cowboy Steak With Skillet Corn Sauce And Tortillas
Buttermilk Fried Chicken