Meatballs

For medium meatballs, air-fry at 180°C for about 12–15 minutes, turning halfway. Check the centre reaches 70°C for 2 minutes; larger meatballs need longer.

Brown them in a frying pan first, then add to gently bubbling tomato sauce and simmer until cooked through. Check the centre reaches 70°C for 2 minutes, especially if they’re made from raw mince.

Tomato-sauce meatballs go well with spaghetti, pasta or orzo. For a more British-style meal, serve meatballs in gravy with mashed potatoes; rice is another easy option.

Don’t rely on colour: meatballs made from mince should be cooked thoroughly. The Food Standards Agency advises cooking the centre to 70°C for 2 minutes.

Yes, if you cooled them promptly, kept them covered in the fridge and eat them within two days. The Food Standards Agency advises chilling leftovers within one to two hours.

They can be made with beef, pork, lamb, chicken or a mixture—beef and pork is a common combination. Egg and breadcrumbs are often added to help bind the mince.

Not necessarily: many recipes and ready-made meatballs contain wheat breadcrumbs. Choose meatballs made with gluten-free ingredients if you need to avoid gluten.

Meatballs are eaten in Italy, where they’re called polpette, but spaghetti with meatballs is especially associated with Italian-American cooking. Italian polpette are often served separately or with sauce.