Name: Spicy meatballs with chilli black beans
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 1 red onion halved and sliced; 2 garlic cloves sliced; 1 large yellow pepper quartered, deseeded and diced; 1 tsp ground cumin; 2-3 tsp chipotle chilli paste; 300ml reduced-salt chicken stock; 400g can cherry tomatoes; 400g can black beans or red kidney beans, drained; 1 avocado stoned, peeled and chopped; juice ½ lime; 500g pack turkey breast mince; 50g porridge oats; 2 spring onions finely chopped; 1 tsp ground cumin; 1 tsp coriander; small bunch coriander chopped, stalks and leaves kept separate; 1 tsp rapeseed oil

Spicy meatballs in a white pan with chilli black beans and avocado

1 red onion
halved and sliced
2 garlic cloves
sliced
1 large yellow pepper
quartered, deseeded and diced
1 tsp ground cumin
2-3 tsp chipotle
chilli paste
300ml reduced-salt chicken stock
400g can cherry tomatoes
400g can black beans
or red kidney beans, drained
1 avocado
stoned, peeled and chopped
juice ½ lime

For the meatballs

500g pack turkey breast mince
50g porridge oats
2 spring onions
finely chopped
1 tsp ground cumin
1 tsp coriander
small bunch coriander
chopped, stalks and leaves kept separate
1 tsp rapeseed oil

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.