Avocado-Loaded Chilli Meatballs
Serves: 4
Preparation: 20 minutes
Cooks In: 40 minutes
Ingredients:
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2 large ripe Hass avocados, cut into wedges
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3 ½ tbsp olive oil
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1 large Spanish onion, finely diced
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4 garlic cloves, crushed
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1 long red chilli, finely chopped
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1 tbsp each ground cumin and ground coriander
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2 tsp smoked paprika
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2 400 g cans cherry tomatoes or chopped tomatoes
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1 400 g can red kidney beans, drained
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700 g beef mince
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½ cup fine fresh breadcrumbs
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2 tbsp finely chopped pickled jalapenos
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1 egg yolk
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1 cup (80g) grated cheddar cheese
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Coriander sprigs and lime wedges, to serve
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Steamed brown rice or warmed tortillas, to serve
Avocado-jalapeno sauce
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1 large ripe Hass avocado, halved and stoned
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¼ cup pickled jalapenos
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2 garlic cloves
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¼ cup coarsely chopped coriander leaves and stems
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Juice of 2 limes
Method:
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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.
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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.
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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.
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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.
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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.