Speedy Tex-Mex rice
Ditch the boring burger buns and try this easy side dish with burgers or chicken at your next barbecue
Spicy meatballs with chilli black beans
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 1 red onionhalved and sliced
- 2 garlic clovessliced
- 1 large yellow pepperquartered, deseeded and diced
- 1 tsp ground cumin
- 2-3 tsp chipotlechilli paste
- 300ml reduced-salt chicken stock
- 400g can cherry tomatoes
- 400g can black beansor red kidney beans, drained
- 1 avocadostoned, peeled and chopped
- juice ½ lime
For the meatballs
- 500g pack turkey breast mince
- 50g porridge oats
- 2 spring onionsfinely chopped
- 1 tsp ground cumin
- 1 tsp coriander
- small bunch corianderchopped, stalks and leaves kept separate
- 1 tsp rapeseed oil
Nutrition: per serving
- kcal376low
- fat11glow
- saturates2glow
- carbs23g
- sugars8g
- fibre10g
- protein42ghigh
- salt0.8glow
Method
step 1
First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks, then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong- sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.
step 2
Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves.
