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Ingredients
Method
- 1 red onion, sliced
- 2 sliced garlic cloves
- 1 yellow capsicum, diced
- 1 tsp ground cumin
- 3 tsp chipotle paste
- 300ml chicken stock
- 400g tin of cherry tomatoes
- 400g tin of black beans, drained
- 1 chopped avocado
- ½ lime, juice only
- For the Meatballs
- 500g turkey mince
- 50g oats
- 2 chopped spring onions
- 1 tsp each of ground cumin and coriander
- Small bunch of coriander, leaves and stalks separated
- Make the meatballs by tipping the mince into a bowl with the oats, spring onions, coriander stalks and spices. Knead until well mixed, then shape into 12 walnut-sized balls. Heat 1 tsp of oil in a pan and fry, turning frequently, until golden. Remove from the pan.
- Tip the red onion and garlic into the pan with the capsicum. Stir-fry until softened, then add the chipotle paste and cumin before adding the stock. Return the meatballs to the pan and cook - covered - for 10 mins. Stir in the beans and tomatoes, and cook for a few mins more. Serve in bowls topped with chopped avocado, coriander leaves and a spritz of lime juice.
35 mins
4 serving
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