Instructions

1. 1

   Peel the onion and dice it very finely, as coarse pieces stay hard in the minced meat.

2. 2

   Knead the mixed minced meat thoroughly with the onion, the egg, the breadcrumbs, the salt, the pepper, the sweet paprika and the dried marjoram.

3. 3

   With damp hands, shape the mixture into sixteen balls of equal size.

4. 4

   Halve the slices of streaky bacon lengthways and wrap each ball tightly in half a strip. The seam faces down, so that it sticks as the balls cook and the bacon does not unroll.

5. 5

   Brush the balls thinly all over with the rapeseed oil.

6. 6

   Preheat the airfryer to 190 °C.

7. 7

   Set the balls seam side down in a single layer in the basket with space between them and do not stack them; cook larger quantities in two batches. Cook at 190 °C.

8. 8

   Turn the balls with tongs and finish cooking until the bacon is crisp and the centre has reached 70 °C. Minced meat of any kind must be cooked right through.