Serves 4
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To serve

  1. In a large bowl, add the mince, half the garlic, two teaspoons of cumin and half the coriander. Mix with clean hands, season and divide into 16 meatballs.
  2. In a deep frying pan, heat the oil over a medium-high heat. Fry the meatballs for 6-8 minutes, turning, until browned all over. Set aside on a plate.
  3.  In the same pan, fry the onions and peppers for 6-8 minutes until soft.
  4. Add the remaining garlic, the remaining two teaspoons of cumin and the chilli. Fry for one minute, then stir in the beans, tomatoes and stock. Simmer over a medium heat for 15-20 minutes until thickened slightly.
  5. Stir in the meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  6. Serve with rice, sour cream and grated cheddar.

Nutrition Facts

Per serving: 866kcals, 24.9g fat (11.2g saturated), 99.5g carbs, 9.5g sugars, 59g protein, 8.5g fibre, 0.471g sodium