Add all the ingredients for the meatballs to a mixing bowl: pork, egg, breadcrumbs, crushed garlic, ginger puree, Thai red curry paste, fish (or soy) sauce, 1 tsp dried chilli flakes (or 1 fresh chilli finely chopped).

Stir until well combined.

Use a scoop or spoon to portion the mixture into approximately 20 to 24 meatballs. Use your hands to roll them into smooth balls.

Transfer to the air fryer basket. You can lightly oil the basket, or place them on baking paper/liner.

Air fry at 180°C for 10 minutes, checking on them at 5 minutes to turn them over. They are ready when they are browning on the outside and hot all the way through.

If you are adding a sauce you can make this while the meatballs are cooking. Heat some oil in a pan and cook the chopped peppers for two to three minutes, or until they begin to soften.

Add the curry paste, ginger paste and cook for a few minutes until the peppers are covered. Add the fish sauce, coconut milk and brown sugar, stirring everything together. Leave the sauce to cook for a further 5 minutes.

Serve the meatballs with noodles or rice and the sauce poured over the top.