Spicy Meatballs with Chili Black Beans

Ingredients

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  2 clove or 6g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• 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

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• 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. In a bowl, combine ground turkey, oats, scallions, half of the cumin, dried coriander, and cilantro stalks. Mix gently until combined, then form into 12 meatballs.
2. Heat olive oil in a non-stick frying pan over medium heat. Cook the meatballs, turning frequently, until golden brown, then remove from the pan.
3. Add onion, garlic, and bell pepper to the pan and stir-fry until softened. Stir in the remaining cumin, smoked paprika, and chili powder, then add the chicken broth.
4. Return the meatballs to the pan, cover, and simmer on low heat for 10 minutes. Stir in diced tomatoes and black beans, cooking uncovered for a few more minutes.
5. Toss diced avocado with lime juice.
6. Serve the meatballs topped with avocado and fresh cilantro leaves.