Lunch

Avocado-Loaded Chilli Meatballs

  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 40 minutes
  •       

Ingredients

2 large ripe Hass avocados, cut into wedges
3 ½ tbsp olive oil
1 large Spanish onion, finely diced
4 garlic cloves, crushed
1 long red chilli, finely chopped
1 tbsp each ground cumin and ground coriander
2 tsp smoked paprika
2 400 g cans cherry tomatoes or chopped tomatoes
1 400 g can red kidney beans, drained
700 g beef mince
½ cup fine fresh breadcrumbs
2 tbsp finely chopped pickled jalapenos
1 egg yolk
1 cup (80g) grated cheddar cheese
Coriander sprigs and lime wedges, to serve
Steamed brown rice or warmed tortillas, to serve
Avocado-jalapeno sauce
1 large ripe Hass avocado, halved and stoned
¼ cup pickled jalapenos
2 garlic cloves
¼ cup coarsely chopped coriander leaves and stems
Juice of 2 limes

Method

1

Preheat the oven to 180°C. Heat 2 tbsp oil in a shallow oven-proof casserole or deep frying pan over medium-high heat. Add 2/3 of the onion and half the garlic, saute for 3-4 minutes until tender, then stir in the chilli and spices until fragrant. Add the canned tomatoes, beans and ¾ cup water, season generously and simmer for 8-10 minutes until thickened and well-flavoured.

2

While the sauce is cooking, combine the beef mince in a bowl with the pickled jalapenos, breadcrumbs, egg yolk, remaining onion, remaining garlic and remaining spices. Season generously to taste, mix well with clean hands to combine. Roll into golfball-sized balls.

3

Heat remaining oil in a non-stick frying pan over medium-high heat, and add the meatballs and brown well all over. Add to the sauce and bake for 10 minutes.

4

Meanwhile, to make the avocado-jalapeno sauce, process the ingredients in a blender until very smooth, adding ½ cup of cold water to thin the mixture to drizzling consistency. Season to taste.

5

Scatter the cheese over the meatballs and return to the oven until bubbling and melted – about another 10-15 minutes. Scatter with avocado and coriander and serve with lime wedges, brown rice or tortillas.

Ingredients

 2 large ripe Hass avocados, cut into wedges
 3 ½ tbsp olive oil
 1 large Spanish onion, finely diced
 4 garlic cloves, crushed
 1 long red chilli, finely chopped
 1 tbsp each ground cumin and ground coriander
 2 tsp smoked paprika
 2 400 g cans cherry tomatoes or chopped tomatoes
 1 400 g can red kidney beans, drained
 700 g beef mince
 ½ cup fine fresh breadcrumbs
 2 tbsp finely chopped pickled jalapenos
 1 egg yolk
 1 cup (80g) grated cheddar cheese
 Coriander sprigs and lime wedges, to serve
 Steamed brown rice or warmed tortillas, to serve
Avocado-jalapeno sauce
 1 large ripe Hass avocado, halved and stoned
 ¼ cup pickled jalapenos
 2 garlic cloves
 ¼ cup coarsely chopped coriander leaves and stems
 Juice of 2 limes

Directions

1

Preheat the oven to 180°C. Heat 2 tbsp oil in a shallow oven-proof casserole or deep frying pan over medium-high heat. Add 2/3 of the onion and half the garlic, saute for 3-4 minutes until tender, then stir in the chilli and spices until fragrant. Add the canned tomatoes, beans and ¾ cup water, season generously and simmer for 8-10 minutes until thickened and well-flavoured.

2

While the sauce is cooking, combine the beef mince in a bowl with the pickled jalapenos, breadcrumbs, egg yolk, remaining onion, remaining garlic and remaining spices. Season generously to taste, mix well with clean hands to combine. Roll into golfball-sized balls.

3

Heat remaining oil in a non-stick frying pan over medium-high heat, and add the meatballs and brown well all over. Add to the sauce and bake for 10 minutes.

4

Meanwhile, to make the avocado-jalapeno sauce, process the ingredients in a blender until very smooth, adding ½ cup of cold water to thin the mixture to drizzling consistency. Season to taste.

5

Scatter the cheese over the meatballs and return to the oven until bubbling and melted – about another 10-15 minutes. Scatter with avocado and coriander and serve with lime wedges, brown rice or tortillas.

Notes

Avocado-Loaded Chilli Meatballs

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