SPICY MEATBALLS WITH CHILLI BLACK BEANS
Give your favourite meatballs a healthy makeover with this low fat, low calorie, low GI recipe with turkey mince, black beans and avocado
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 0.8 milligram of sodium
MEATBALLS IN A SPICY BLACK BEAN SAUCE
Meatballs with a difference, make your favourite meatballs and serve with our spicy black bean & tomato sauce. Black beans will liven up your usual meatball dish, surprise and delight everyone with this Mexican inspired meal.
Provided by Kraft Heinz
Categories Main Ingredient
Yield Makes 4
Number Of Ingredients 13
Steps:
- 1. Put mince, onion, breadcrumbs and coriander into a mixing bowl. Season with salt and pepper. Mix in beaten egg to bind the mixture together. Roll into 16 small balls (having wet hands is easier). Place meatballs on a tray and refrigerate for 10 minutes.
- 2. Heat a dash of oil in a lidded frying pan. Brown meatballs over a high heat. Remove from pan and set aside.
- 3. Reduce the pan heat. Add onion, garlic, red capsicum and celery. Cook over a low heat until vegetables soften. Add chilli flakes and stir in tomato paste.
- 4. Add Wattie's Black Beans. Pour over Wattie's Mexican Style Tomatoes. Bring sauce to the boil. Add browned meatballs. Reduce heat. Cover. Simmer for 30 minutes until meatballs are cooked. Serve over rice and garnish with fresh coriander leaves.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPICY BLACK BEAN MEATBALLS
These Spicy Black Bean Meatballs are perfect served with a little salsa, but they also make great wraps, sliders, and subs!
Provided by Oh My Veggies
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- Put the oats in the small bowl of a food processor and process until coarsely ground-it shouldn't be flour-like, but there should be very few whole oats left when you're finished.
- Place the black beans in a medium bowl. Use a fork to partially mash them, then fold in the oats, corn, green onions, garlic, and salsa. Sprinkle the cumin, chili powder, oregano, paprika, and cayenne over the top of the mixture and then stir them in too. Add salt and pepper to taste, then mix in the beaten egg.
- Spray a mini-muffin tin with oil. Form the black bean mixture into 12 balls and place each in a muffin cup. Bake for 20-30 minutes, or until the tops of the meatballs are dry to the touch and just beginning to brown. Let the meatballs cool for about 5 minutes, then carefully run a butter knife along the edges of the muffin cups to loosen them and pop them out of the muffin tin. Serve with salsa or in wraps, burritos, as meatball sliders or subs, etc.
Nutrition Facts : Calories 27 kcal, Sugar 1 g, Sodium 38 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 4 g, Fiber 1 g, Protein 1 g, Cholesterol 14 mg, UnsaturatedFat 2 g, ServingSize 1 serving
SPICY BLACK BEAN "MEAT"BALLS
I have been looking for different ways to get a satisfying meal as a newly converted vegetarian. THIS DISH is one of the many ways! I had these over rice with sour cream and salsa on the side, but you can also serve them with pasta and tomato sauce or, instead of rolling into balls, make patties for burgers (making 4 burgers). This will satisfy people who are not vegetarian as well, my boyfriend being the test subject. :)
Provided by musicnfood-1990
Categories Meatballs
Time 35m
Yield 12 Beanballs, 2-3 serving(s)
Number Of Ingredients 8
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!
SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
VEGGIE BEAN MEATBALLS WITH SPICY RED PEPPER SAUCE #RAGU
Ragú® Recipe Contest Entry. My hubby is a vegetarian and I'm always trying to find ways to feed him the same things the kids and I are having. These vegetarian "meatballs" are made with garbanzo beans and black beans and are definitely not short on flavor! Ragu Spicy Red Pepper Sauce is perfect with the richness of the bean meatballs. These veggie meatballs can be served with pasta, polenta, or on their own for a delicious, comforting meal!
Provided by Laureen P.
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 343.9, Fat 4.7, SaturatedFat 1.3, Cholesterol 49.3, Sodium 1077.8, Carbohydrate 59, Fiber 12.5, Sugar 1.4, Protein 17.3
SPICY CALABRIAN MEATBALLS
Meatballs are a great way to combine flavors you're not normally used to. Here, I take a North African-inspired meatball and pair it with my Calabrian Red Sauce. The subtle heat from the sauce marries perfectly with the aromatic ginger, cloves, and nutmeg spice mix in the meat.
Provided by Eddie Jackson
Categories appetizer
Time 1h35m
Yield 40 to 45 meatballs
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Make the meatballs: In a large bowl, combine the ground meat, eggs, panko, mayonnaise, and milk. Add the garlic, paprika, salt, ginger, turmeric, cumin, black pepper, cayenne, cloves, coriander and nutmeg. Using your hands, mix well to combine. Add 3 tablespoons each of the parsley, cilantro, and scallion and use your hands to mix for 1 minute to distribute the herbs.
- Line a large sheet pan with parchment paper. Using a small 2-ounce (60 milliliter) cookie scoop, add the meatballs to the pan, leaving a 1-inch (2.5 centimeter) space between them. Bake until the meatballs are lightly browned and the internal temperature reads 155 degrees F (68 degrees C), 15 to 20 minutes.
- In a large bowl, toss the meatballs with the sauce and transfer to a serving platter. Garnish with the remaining tablespoon each of parsley, cilantro, and scallion. Scatter with more parsley and serve immediately.
- In a large heavy-bottomed skillet, warm the olive oil over medium heat until it begins to shimmer, 1 to 2 minutes. Add the shallots and 1 teaspoon of the salt and cook, stirring occasionally, until tender, 2 to 3 minutes.
- Add the tomatoes and use a potato masher to smooth out any lumps. Add the remaining 1 1/2 teaspoons salt, along with the chicken stock, garlic, chiles (and some of their oil), vinegar, basil, parsley, and black pepper and stir to combine.
- Bring to a simmer, cover, and cook for 15 minutes. Reduce the heat to medium-low and cook until it reduces slightly, about 20 more minutes. (It will be a thinner sauce.) To prevent scorching, stir the sauce every few minutes. Serve warm or let cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days.
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