• In a large bowl, mix sausage, pepper, eggs, breadcrumbs, parsley, and basil.
• Form 3 cm (1 ¼ inch) meatballs (approximately 28.5 g/1 oz) and place on a parchment lined baking sheet. Lightly spray or brush a little olive oil on each meatball, then reshape with your hands to ensure the oil coats the entire ball.
• Preheat air fryer to oven to 400°F.
• Bake in batches for 8 minutes at 400°F, shaking the meatballs halfway through.
• Serve with orange-jalapeño-cranberry sauce (instructions below) and baguette rounds for a delicious holiday appetizer.

Notes:

• For crispier meatballs cook for an additional 2 minutes.
• The olive oil is optional but helps create a crispier golden exterior.
• Make extra to use on your favourite pasta or enjoy a mouth-wateringly good meatball sandwich!
• Meatballs can also be baked in an oven at 400°F (on the parchment lined baking sheet - middle rack) for 10-12 minutes, shaking the pan 2-3 times for even cooking.

Orange-Jalapeño-Cranberry Sauce:

• Char the jalapeños directly on a grill, gas stove burner or on a hot griddle pan. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
• To prepare the cranberry sauce add the white balsamic vinegar, sugar, jalapeños, salt, and rosemary in a heavy-bottomed saucepan over medium-high heat, stir to combine. Add water, then stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer 2 minutes.
• Add orange and cranberries, increase heat to medium-high and bring to a boil.
• Reduce heat to medium and boil gently for 10 minutes, stirring occasionally until cranberries have softened.
• Spoon sauce into a bowl(s), cover and cool at room temperature. Refrigerate until serving time. Makes 2 cups

Notes:

• Use a larger pot than needed and watch the cranberries to avoid them boiling over and making a mess.