I made meatballs and spaghetti today. I googled and found this recipe for air fried meatballs: https://wineladycooks.com/2018/01/homemade-italian-meatball-air-fryer-recipe/
Using 500 g of steak mince from The Montybutcher, I halved the recipe ingredients, adding some dried mushrooms that I had soaked for something else but not yet used and a teaspoon of tomato puree. I made 20 meatballs from the mix, using a small ice cream scoop to standardise the size.
I cooked them for ten minutes at 180 C, without preheating and with no oiling. There was no fat in the pan after cooking.
They turned out well but if I made them again (and I most likely shall) I would add a drizzle or so of oil to the mix because the meat was extremely lean and I would cook them for a slightly shorter time, perhaps 8 minutes. Alternatively, I might double the size and have two or three meatballs instead of five.
We ate ten and put ten in the freezer for another time. It was plenty.
It may be about time to pronounce judgement on the air fryer. I feel that the verdict will be apositive one. It is certainly seeing plenty of use.