Spicy Meatballs With Chilli Black Beans 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.

SPICY BLACK BEAN MEATBALLS

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.

QUICK AND EASY MEATBALL CHILI

Steps:

• Cut the meatballs into quarters.
• Place the cut meatballs in a large pot. Add all the rest of the ingredients (EXCEPT CHEESE). Stir well.
• Bring to a gentle simmer.
• Cover and simmer for 30-35 minutes.
• For the Crockpot: Place the quartered meatballs in the crockpot along with everything else (EXCEPT CHEESE).
• Cover and cook on low for about 6 hours or on high for about 4 hours. (All crockpots seem to cook a little faster or slower than others.).
• Serve hot with some cheese on top, if desired.

MEATBALLS IN A SPICY BLACK BEAN SAUCE

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.

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!