Ingredients
Method
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.
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.
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.
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.
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
Directions
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.
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.
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.
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.
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.