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Spicy meatballs with chilli black beans

Give your favourite meatballs a healthy makeover with this low fat, low calorie, low GI recipe with turkey mince, black beans and avocado. - by Chantal Walsh
  • 08 Feb 2016
Spicy meatballs with chilli black beans
Cook: 45 Minutes - medium - Serves 4 - nut-free - dairy-free - egg-free - pregnancy-safe
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Give your favourite meatballs a healthy makeover with this low fat, low calorie, low GI recipe with turkey mince, black beans and avocado.

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

  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.
  2. 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.

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