Spicy Meatballs with Chili Black Beans

Ingredients

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  2 clove or 6g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Chili powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  1 tsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Diced Tomatoes

  Canned - Del Monte

  2 cup or 504g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lime juice

  Raw

  4 tsp or 20g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Rolled oats

  Plain, dry oatmeal

  ½ cup or 40g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. To prepare the meatballs, combine the ground turkey, oats, spring onions, half of the cumin, dried coriander, and fresh cilantro stalks in a bowl. Lightly knead until well mixed, then shape into 12 balls (for original 4-serving recipe, scale accordingly).
2. Heat the olive oil in a non-stick frying pan and cook the meatballs, turning frequently, until golden. Remove from the pan.
3. Add the onion, garlic, and bell pepper to the pan and stir-fry until softened. Stir in the remaining cumin, smoked paprika, and chili powder, then pour in the chicken broth.
4. Return the meatballs to the pan, cover, and cook over low heat for 10 minutes. Stir in the diced tomatoes and black beans, and cook uncovered for a few more minutes.
5. Toss the diced avocado in lime juice.
6. Serve meatballs topped with avocado and fresh cilantro leaves.

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