Avocado-Loaded Chilli Meatballs

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

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.

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