Spicy meatballs with chilli black beans

• red onion↗1

  halved and sliced

• garlic cloves↗2

  sliced

• yellow pepper↗1 large

  quartered, deseeded and diced

• ground cumin↗1 tsp tsp
• chipotle↗2-3 tsp

  chilli paste

• chicken stock↗300ml reduced-salt ml

  reduced-salt

• cherry tomatoes↗400g can g
• black beans↗400g can g

  or red kidney beans, drained

• avocado↗1

  stoned, peeled and chopped

• lime↗juice ½

  juice ½

• turkey breast mince↗500g pack g
• porridge oats↗50g g
• spring onions↗2

  finely chopped

• ground cumin↗1 tsp tsp
• coriander1 tsp tsp
• coriandersmall bunch

  chopped, stalks and leaves kept separate

• rapeseed oil↗1 tsp

Step-by-step instructions

1. 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. 2

   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.