Tuesday, 20 January 2015

Spicy Meatballs with Chili Black Beans

Another delightful dish found on the pages of BBC Good Food.  As usual I have tweaked the original to suit.

Spicy Meatballs with Chilli Black Beans
Serve 2 Approx. 11 pro points per serving

1/2 a medium red onion, sliced
1 clove garlic, finely minced
1/2 yellow bell pepper, diced
1/2 tsp ground cumin
2 tsp chipotle paste
150ml chicken stock
1/2 400g can of cherry tomatoes
1/2 400g can of black beans (you could use kidney beans)
1/2 avocado, chopped and pour over juice of half a lime

250g turkey breast mince
25g porridge oats
2 spring onions finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
stalks off a bunch of fresh coriander, chopped.
Leaves of coriander for garnish
1 tsp oil

Make up the meatballs by mixing together the mince, oats, spring onions, cumin and coriander stalks & ground.  Make into 8 balls.
Heat the oil in a non stick pan and gently fry the meatballs, turning frequently to brown on all sides.  Remove from pan.

Add the onion, garlic and pepper to the pan and stir fry until softened.
Add the chilli paste and cumin, then pour over the stock.
Return the meatballs to the pan then cover and cook on a low heat for 10 minutes.
Stir in the beans and tomatoes and cook uncovered for a few mins.

Serve up with the limed avocado and coriander leaves on top.

We had this over two nights as it used up the half cans and left over mince and peppers.

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