Mex­i­can Bean and Meat­balls with Whipped Avo­cado


Th­ese are great served with drinks but can also be popped in a taco or wrap with a lit­tle slaw for a fun sum­mer din­ner.

300 300 grams grams 1 pork beef egg, mince mince size 7 2 tea­spoons ⅓ cup grated ground parme­san cumin 2 tea­spoons ground co­rian­der

2 tea­spoons smoked pa­prika sweet

sea salt and ground pep­per

1 ta­ble­spoon sriracha chilli sauce

3 slices white toast bread, crusts re­moved

¼ cup milk ½ red onion, roughly chopped 3 cloves gar­lic, crushed

½ cup fresh co­rian­der leaves, plus ex­tra to serve

390-gram can black beans, drained

olive oil spray

SAUCE 1 1 ta­ble­spoon tea­spoon cumin olive seeds oil ½ red onion, finely chopped 2 cloves gar­lic, crushed 2 tea­spoons dried oregano

1 tea­spoon sweet smoked pa­prika

2 tea­spoons caster su­gar ½ tea­spoon chilli flakes

690 grams pas­sata

(or crushed, sieved toma­toes) WHIPPED AVO­CADO 2 av­o­ca­dos zest and juice 1 lime ½ cup fresh co­rian­der leaves ½ green chilli, roughly chopped 1 clove gar­lic, crushed sea salt and ground pep­per Line 2 oven trays with bak­ing pa­per.

Put the minces in a bowl and add the egg, parme­san, spices, salt, pep­per and sriracha. Mix well to com­bine. Put the bread and milk in a small bowl to soak for a few min­utes.

Put the soaked bread in a small food pro­ces­sor with the onion, gar­lic and co­rian­der and whizz to com­bine. Add the black beans and just pulse to com­bine Do not whizz to a paste. Tip into the meat mix­ture and mix well us­ing your hands. Roll into about 46 small balls and place on one of the pre­pared trays. Cover and chill for at least an hour be­fore cook­ing to firm up. SAUCE:

Heat the oil in a large, wide, heavy-based sauté pan. Add the cumin seeds and cook for 1 minute. Add the onion, cook for 4 min­utes then add the gar­lic, oregano, pa­prika, su­gar and chilli flakes. Stir to com­bine and cook a fur­ther 2 min­utes. Add the pas­sata, bring to a sim­mer and cook to­gether for 5 min­utes. WHIPPED AVO­CADO:

Place all the in­gre­di­ents in a small food pro­ces­sor and whizz to com­bine.

Pre­heat the oven to 200°C.

Put the meat­balls on the sec­ond tray and spray lightly with olive oil. Cook for 12 min­utes then add the meat­balls to the sauce and cook to­gether for a fur­ther 2-3 min­utes. TO SERVE:

Serve meat­balls in sauce with a sprin­kling of sea salt, co­rian­der leaves and avo­cado whip on the side. MAKES 46 BALLS

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