Ingredients:
- 500gm lean beef mince
- 1 clove garlic, minced
- 1/2 teaspoon each cayenne pepper, ground cumin, ground coriander, and paprika
For the sauce
- 500gm tomato passata
- 1 clove garlic, minced
- small onion, diced
- small red capsicum, diced
- 250gm tinned red kidney beans, rinsed and drained
- 1/2 tsp each cayenne pepper, ground cumin, ground coriander, paprika and chilli flakes
- Place the minced beef in a large bowl with the minced garlic and spices and mix with your hands until well combined.
- Roll mix into 20 even sized balls
- Heat a little olive oil in a frying pan, and add the meatballs.
- Cook the meatballs for about 10 minutes, or until well browned all over. Don't forget to turn them regularly.
- While they are cooking, heat a little olive oil in a medium sized saucepan, then add the onion and cook for a minute or so until starting to soften.
- Add the garlic, chilli flakes and spices, and capsicum and stir for another minute.
- Add the passata and stir well to combine. Season with salt and pepper, and add extra spices to suit personal taste, then pop a lid on and simmer until meatballs are cooked.
- When meatballs are ready, add them to the sauce and leave to simmer.
- Using the pan the meatballs were cooked in, throw the drained kidney beans in and cook for a few minutes. They will start to split open a bit, and go a little crispy and delicious from all the meatball flavours still in the pan. After a few minutes, stir them through your sauce and you are done.
- Serve with rice or cous cous, fresh coriander, fresh guacamole (I use advocado, diced tomato, a clove of garlic, fresh coriander, a sprinkle of cumin, and a squeeze of lime) and tobasco sauce.
Enjoy xx
