Fiery baked meatballs with black beans and chipotle

SERVES 4

85 gm (½ cup) instant polenta

2 small red onions

1 egg

400 gm each beef and veal mince

400 gm canned black beans, rinsed, drained

2 chipotle chillies in adobo, finely chopped, plus

2 tbsp sauce 400 gm canned cherry tomatoes

2 tsp each cocoa powder, smoked paprika and brown sugar 100 gm burrata, torn

2 poblano peppers (see note)

Juice of 1 lime

Micro coriander leaves, to serve

1 Preheat oven to 220°C. Combine polenta and 1 cup boiling water in a medium bowl; cover and set aside for 4 minutes. Coarsely grate 1 onion, then add to polenta with egg and mince; season and mix to combine.

Roll 1/4 cupfuls into balls and place in a large roasting dish.

2 Combine black beans, chillies and sauce, tomatoes, cocoa powder, paprika, sugar and 125ml (½ cup) water in a large bowl; season then pour over meatballs. Cover with foil and roast until meatballs are golden (25 minutes).

3 Remove foil, turn meatballs then top with burrata. Turn grill to high and cook until cheese is golden (5 minutes).

4 Meanwhile, preheat a chargrill pan over high heat. Cook peppers, turning occasionally, until skin is blistered. Place in a bowl and cover to create steam (3 minutes). Once cooled slightly, peel off skin, remove seeds and coarsely chop. Thinly slice remaining onion and place in a bowl with peppers and lime juice; season to taste and stir to combine. Serve meatballs topped with coriander and onion mix on the side. Note Poblano peppers are available from select greengrocers. If unavailable, substitute jalapeños.