Meatballs In A Spicy Black Bean Sauce Food

SPICY MEATBALLS WITH CHILLI BLACK BEANS

Steps:

• 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.
• 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.

CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE

Steps:

• Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
• Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
• Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
• Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.

BLACK BEAN BEEF MEATBALLS WITH STIR-FRIED NOODLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Make the meatballs by mixing together the minced beef, breadcrumbs, 3 tbsp of the black bean sauce, 1 tbsp each of sweet chilli sauce and ketchup, and 1 tsp five-spice. Shape into walnut-sized meatballs. It will be quite wet, but this is fine - just oil your hands first and roll gently. Transfer to a baking tray in a single layer and cook for 25 mins, turning once, until golden brown.
• Meanwhile, cook the noodles following pack instructions, drain and set aside. Heat the oil in a wok or large frying pan. Cook the vegetables for a few mins, then add the noodles and remaining black bean, sweet chilli, ketchup, five-spice and the soy sauce, tossing well to coat everything.
• Serve divided between 4 bowls, topped with the meatballs and sprinkled with the sesame seeds and mint.

SPICY BLACK BEAN "MEAT"BALLS

Steps:

• Preheat your oven to 350 degrees.
• In a mixing bowl, combine red onion, jalapeno, bread crumbs, salt, chili powder, and pepper. Set aside.
• Drain black beans and rinse thoroughly in a colander.
• In a food processor, combine black beans and egg until completely pureed. Add this mixture to the remaining ingredients.
• Combine all ingredients together. The mixture should not be sticky and should be easily formed into balls.
• Form mixture into 1 1/2 inch balls, making 12. Place them on a nonstick cookie sheet (or spray with non-stick spray) and place in the preheated oven.
• Bake for 20-25 minutes or until lightly browned and firm. Enjoy!

VEGGIE BEAN MEATBALLS WITH SPICY RED PEPPER SAUCE #RAGU

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment.
• Combine drained and rinsed beans in a food processor and pulse for 10-15 seconds, or until coarse and combined. Be careful not to over process-you don't want mushy beans!
• Transfer the processed beans to a large bowl and add all of the remaining ingredients, except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula, gently blend all of the ingredients together.
• Once the meatball mixture is well combined, use a spoon and your hands to form golf ball sized "meatballs." (Makes about 15 meatballs.) Place formed meatballs on a foil or parchment lined baking sheet. Bake the meatballs in a 375 degree oven for 20-30 minutes, or until brown on top.
• While the meatballs are in the oven, warm the Ragu Spicy Red Pepper Sauce in a medium saucepan. Serve with the bean meatballs. Meatballs and sauce can be served with pasta or on their own.

MEATBALL BLACK BEAN CHILLI

Steps:

• Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.
• Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Serve the chilli with the rice and the coriander leaves scattered over.

SPAGHETTI & SPICY MEATBALLS

Steps:

• Firstly to make the meatballs.
• Tear the sliced bread into small pieces, put in a bowl and add the milk until the bread soaked it all.
• Then squeeze as much milk as possible out of the bread and add it to a medium sized mixing bowl.
• Add the mince, parsley, chilli flakes, egg and a little salt & pepper to the mixing bowl and thouroughly mix and nead until smooth and even.
• Get out a plate or tray and start to tear small tabletennis sized amounts from the mixture. Roll in the palms of your hands until smooth and place on the tray.
• Once all oof the mixture is used, put the tray in the fridge and leave for about 20 mins
• For the sauce, add the passatta, vegetable stock, parsley, chilli, sugar, salt and pepper and stir. Simmer on a low heat until later.
• After about 20 mins or once the sauce is made, get the meatballs from the fridge, add a little light olive oil (1-2 tbsp) to a frying pan and cook in batches of about 5 or 6 until browned but not completley cooked through.
• Once all of the meatballs are browned, Add all of the meatballs back to the pan for a couple of minutes and then add to your sauce and simmer for about 15 minutes.
• Now make your spaghetti, once this is ready serve with your meatballs and add a little parmesan and parsley to garnish.

SPICY MEATBALLS

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
• Add the beaten egg and breadcrumbs, then mix again.
• Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
• Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
• Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.