Ingredients
1 red onion, halved and sliced
2 garlic cloves, sliced
1 large yellow capsicum, quartered, deseeded and diced
1 tsp ground cumin
2- 3 tsp chipotle chilli paste
300 ml reduced-salt chicken stock
400 g punnet cherry tomatoes
400 g can canned red kidney beans, drained
1 avocado, stoned, peeled and chopped
juice ½ lime
For the meatballs
500 g pack turkey breast mince
50 g porridge oats
2 spring onions, finely chopped
1 tsp ground cumin
1 tsp ground cumin
1 small bunch coriander, chopped, stalk and leaves kept seperate
1 tsp canola oil
Method
- 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.
- Tip the onion and garlic into the pan with the capsicum 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.
