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Fiery meatballs & black beans with a kick

Here is a recipe for meatballs with a twist! Instead of using traditional beef or pork mince, we are using turkey breast mince, making this recipe a bit healthier but nonetheless just as delicious. We are also adding some Mexican flavors into the meatballs and the sauce, with cumin, chipotle chilli paste and coriander. This recipe serves four people and takes around 35 minutes to make.


  • 1 red onion, halved and sliced
  • 2 garlic cloves, sliced
  • 1 large yellow pepper, quartered, deseeded and diced
  • 1 tsp ground cumin
  • 2-3 tsp chipotle chilli paste
  • 300ml reduced-salt chicken stock
  • 400g can cherry tomatoes
  • 400g can black beans or red kidney beans, drained
  • 1 avocado, stoned, peeled and chopped
  • juice ½ lime
  • For the meatballs
  • 500g pack turkey breast mince
  • 50g porridge oats
  • 2 spring onions, finely chopped
  • 1 tsp ground cumin
  • 1 tsp coriander
  • Small bunch coriander, chopped, stalks and leaves kept separate
  • 1 tsp rapeseed oil


Step 1

First, make the meatballs. In a bowl, mix together the turkey breast mince, porridge oats, finely chopped spring onions, cumin, coriander stalks and shape into 12 ping-pong-sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook until golden, turning them frequently. Once cooked, remove them from the pan.

Step 2

Add the onion, garlic and pepper to the same pan and stir-fry until they have softened. Then, stir in the cumin and chilli paste and pour in the chicken stock. Return the meatballs to the pan and cook over a low heat for 10 minutes, covered. Then, stir in the cherry tomatoes and beans and cook for a few more minutes, uncovered. In a separate bowl, toss the avocado chunks in the lime juice. To serve, top the meatballs with avocado and coriander leaves.