Air-Fried Pesto Turkey Meatballs

Instructions

• 1Insert the wire rack into position 4. Set the oven to Bake, Convection, 175°C, for 4 minutes and press Start to preheat. 
• 2Place the pine nuts for the pesto and the meatballs in the roasting pan. Once preheated, place in the oven and start the timer.
• 3The pine nuts should be golden brown. If not, cook them a little longer. Remove the pine nuts from the oven and cool to room temperature.
• 4Add the basil, garlic, parmesan and ½ cup of the pine nuts to a blender. With the motor on, slowly add the oil and blend until smooth. Transfer to a bowl and set aside. 
• 5Combine the turkey, eggs, shallots, breadcrumbs, the remaining pine nuts, parmesan, salt and 1/3 cup of the pesto.
• 6Adjust the oven to Air Fry, Super Convection, 220°C, for 14 minutes and press Start. Meanwhile, continue to the next step. 
• 7Grease the roasting pan. Roll the turkey mixture into balls approximately ¼ cup measures and place in the pan.
• 8When the oven signals, place the pan in the oven and cook for 14 minutes.
• 9Remove from the oven and spoon over the remaining pesto.
• 10Adjust the oven to Bake, Convection, 175°C, for 5 minutes and press Start. 
• 11When the oven signals, return the meatballs to the oven and cook for 5 minutes.
• 12The internal temperature of the meatballs should reach 75°C when tested with a meat thermometer. If not, cook them a little longer. 
• 13Top with grated parmesan and serve.