You may well be looking for healthier yet satisfying recipes, so here’s a good one for you. What initially appealed to me about this spicy meatballs with chilli black beans recipe was the fresh green avocado which I could see would be a wonderful partner to the spicy meatballs. Put simply, it was a marriage made in culinary heaven.
Spicy Meatballs With Black BeansCourse: MainDifficulty: Easy
This recipe has everything that Annabel and I love – it’s easy to prepare, pretty healthy and packed full of flavour. I had never used black beans before but, to my surprise, found them easily in my local supermarket. It’s not a problem anyway as perennially available red kidney beans are a brilliant substitute. This recipe is low fat, low calorie and low GI.
1 red onion, halved and sliced
2 garlic cloves, sliced
1 tsp ground cumin
250ml chicken stock
400g tinned tomatoes
400g tin black beans (or red kidney beans) drained
1 avocado, stoned, peeled and chopped
Juice ½ freshly squeezed lime
FOR THE MEATBALLS: 500g turkey breast mince50g porridge oats
2 spring onions, finely chopped
1 tsp ground cumin
1 tsp coriander
Red chilli, finely chopped (half) or half tsp chilli flakes
Small bunch coriander, chopped, stalks and leaves kept separate
1 tsp rapeseed oil
- First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks. Lightly knead the ingredients together until well mixed. Shape into 12 balls. Heat the oil in a non-stick frying pan. Cook the meatballs, turning them frequently until golden. Remove from the pan.
- Tip the onion and garlic into the pan and stir-fry until softened. Stir in the cumin and chilli, 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. Tastes great with rice (I used microwaveable rice as so quick and convenient).
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