* 2 x 40 oz (110g) Free Range Grass Fed Aberdeen Angus Meat balls (Bramblebee Farms)
* 1 tablespoon Taste Sensation Chili Cheese marinade (optional)
* 2 thick slices of treacly fatty back Bacon slices, chopped small (Russell's of Upwell)
* 1 large Onion, finely chopped
* A handful of Breadcrumbs - I used Panko; I like them crunchy
* 1 large Cup of Sun-dried tomatoes mixed with Tomato sauce for pizza
* 110g Dried spaghetti

===Method===
* The 4oz Meatballs are huge, so I cut each of them into 4. This makes them 'normal' meatball size!
* Chop the fatty back Bacon thinly
* Sprinkle the chopped Onion into the silicon Oven tray - no Oil is needed as they'll be plenty from the Bacon and Meatballs
* If you like you Meatballs with a bite, roll them in 1 tablespoon of Taste Sensation Chili Cheese marinade or a spicy mix of your choosing
* Sprinkle over a handful of Breadcrumbs - Panko is my favourite, but any will do. They soak up and excess Oils and crisp up nicely
* Pop the Silicone baking tray ion your Airfryer and cook at 200° C for 15 minutes - shaking the mixture up every 5 minutes if you get the chance.
* Meanwhile Boil the Spaghetti in lightly Salted water for 10 minutes and Microwave your Tomato sauce and the Peas and Sweetcorn
* Drain the Spaghetti tip out the meatball mixture and pour over the Tomato sauce

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