Low-calorie dinner recipe for 4 people, takes only 25 mins; recipe has red onion, garlic clove, yellow pepper, ground cumin, chipotle, chicken stock, cherry tomato, black bean, avocado, lime, turkey breast mince, oats, spring onion, ground cumin, coriander, coriander and rapeseed oil.
Spicy meatballs with chilli black beans
Course: Low-calorie dinner
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: 1 tsp coriander
- Garlic Clove: 2 garlic cloves, sliced
- Cherry Tomato: 400g can cherry tomatoes
- Red Onion: 1 red onion, halved and sliced
- Spring Onion: 2 spring onions, finely chopped
- Lime: juice 1/2 lime
- Black Bean: 400g can black beans or red kidney beans, drained
- Ground Cumin: 1 tsp ground cumin
- Avocado: 1 avocado, stoned, peeled and chopped
- Chicken Stock: 300ml reduced-salt chicken stock
- Rapeseed Oil: 1 tsp rapeseed oil
- Yellow Pepper: 1 large yellow pepper, quartered, deseeded and diced
- Chipotle: 2-3 tsp chipotle chilli paste
- Turkey Breast Mince: 500g pack turkey breast mince
- Oats: 50g porridge oats
Directions
- 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 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.
