Under 400 Calories: Spicy Meatballs With Chilli Black Beans

Ingredients

1 red onion, halved and sliced
2 garlic cloves, sliced
1 large yellow pepper, quartered, deseeded and diced
1 tsp ground cumin
2-3 tsp chipotle chilli paste
300ml reduced-salt chicken stock
400g can cherry tomatoes
400g can black beans or red kidney beans, drained
1 avocado, stoned, peeled and chopped
juice ½ lime

For the meatballs
500g pack turkey breast mince
50g porridge oats

2 spring onions, finely chopped
1 tsp ground cumin
1 tsp coriander
small bunch coriander, chopped, stalks and leaves kept separate
1 tsp rapeseed oil

Method

1. First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks, then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong- sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.
2. Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves.