Squeeze the sausagemeat out of the skins into a bowl, then tip in the beef mince, breadcrumbs, beaten egg, chopped parsley, grated parmesan cheese, chopped onion, salt and pepper. Mix everything well – this is easiest to do with your hands, giving everything a good squeeze together. This part is very important as the better combined the ingredients are, the less likely the meatballs are to fall apart during cooking.

Roll the mixture into 20-25 balls. Transfer to a tray or plate, then chill for 20 mins.

Heat the air-fryer to 180C. Put the meatballs in the air-fryer basket and cook for 10-12 mins until golden and cooked through. You may need to do this in batches, or cook all of them and move them around halfway through cooking. Meanwhile, cook your spaghetti. Serve with the heated tomato sauce and cooked spaghetti, or sandwiched in a sub. Add more Parmesan cheese, if you like.

👋 If you'd prefer to make your own tomato sauce, simply add 2 tbsp of olive oil to a pan. Add three cloves grated garlic and cook for 15 seconds. Tip in 2 tins of quality cherry tomatoes, 1*0g torn basil, a **large pinch of sugar* and 1 tsp of balsamic. Squash the tomatoes against the side of the pan. Season with salt, pepper and a little chilli, if you like. Simmer for 10 minutes before serving with the meatballs.