Ingredients 
2 tablespoons rice bran oil
1 medium brown onion, chopped finely
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ – 1 teaspoon cayenne pepper (depending on desired heat)
750g beef mince (we used heart smart, but this can become dry, test)
800g crushed tomatoes
400g can kidney beans, drained, rinsed

Guacamole
2 medium avocados
1 medium tomato, seeded, chopped finely
1 small red onion, chopped finely
2 teaspoons lime juice
1 teaspoon ground coriander

 

Method
1. Heat half the oil in large frying pan; cook onion, garlic and spices, stirring, until onion softens.
2. Combine beef and onion mixture in medium bowl. Using hands roll level tablespoons of mixture into balls.
3. Heat remaining oil in same pan; cook meatballs, in batches, until browned all over.
4. Bring tomato and beans to the boil in same pan. Reduce heat; simmer, uncovered, about 5 minutes or until mixture thickens slightly. Return meatballs to pan; simmer, uncovered, about 10 minutes or until meatballs are cooked through.
Guacamole: mash avocados with fork in medium bowl; stir in tomato, onion, lemon juice and coriander.

 

Tip – Serve meatballs topped with Guacamole. This dish also goes brilliantly with the zucchini pasta and also the basil pasta recipe in this recipe book. It was a real winner with the family!