Chicken mince:- 1 cup
Garlic crushed:- 3-4 tablespoons + 1 teaspoon
Fresh curly parsley:- 5-7 sprigs
Butter:- 2-3 tablespoons
Oil:- 1 tablespoon +1 teaspoon
Onion finely chopped:-1 medium
Salt to taste
Crushed black peppercorns to taste
Breadcrumbs:- 1 cup
Red chilli flakes:- 2 teaspoons
Mixed dried herbs:- 2 teaspoons
Tomato finely chopped:- 1 medium
Tomato puree:- 2 tablespoons
Lollo rosso lettuce leaves:- 5-6
Slice baguette diagonally into 8 thick slices. Place them in an air fryer basket and toast at 200º C for 5-6 minutes.
Finely chop curly parsley.
Put butter, parsley and 3-4 tbsps garlic in a bowl and mix well. Spread this butter on the baguette slices and place them again in the air fryer basket and toast for 3-4 minutes.
Heat 1 tbsp oil in a non-stick pan. Roughly chop onion and add to the pan and sauté till translucent.
Put chicken mince and salt in a bowl. Break egg and put into the same bowl. Add crushed peppercorns and sautéed onion and mix well. Add breadcrumbs and mix well. Add 1 tsp red chilli flakes and 1 tsp dried herbs and mix well.
To make tomato sauce, heat the same pan, add 1 tsp oil, tomato and 1 tsp garlic and sauté till the tomato is soft. Add tomato puree and 2 tsps water and cook for 5-7 minutes.
Dampen your palms in water and divide the chicken mixture into equal portions, shape each into a ball and place them in the air fryer basket and fry at 180º C for 15 minutes.
Add salt and crushed peppercorns to the pan. Add remaining dried herbs and chilli flakes and mix well. Cook till the sauce thickens.
Arrange lollo rosso lettuce leaves on a serving plate, place toasted garlic bread over it, drizzle some tomato sauce over it.
Add air fried chicken meatballs to the remaining tomato sauce and mix well. Simmer for few minutes. Place only the chicken meatballs over garlic breads, top with the remaining tomato sauce and serve immediately.