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 pepper, quartered, deseeded and diced
- 1 tsp ground cumin
- 2-3 tsp chipotle chilli paste
- 300ml reduced-salt chicken stock
- 400g can cherry tomatoes
- 400g can black beans or red kidney beans, drained
- 1 avocado, stoned, peeled and chopped
- juice ยฝ lime
- For the meatballs
- 500g pack turkey breast mince
- 50g porridge oats
- 2 spring onions, finely chopped
- 1 tsp ground cumin
- 1 tsp coriander
- small bunch coriander, chopped, stalks and leaves kept separate
- 1 tsp rapeseed oil
METHOD
STEP 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.
STEP 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.
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