Spicy Meatballs with Sweetcorn and Kidney Beans

Approx cost: €4.50
Approx calories (per serving): 270
Approx preparation and cooking time: 40 mins

So I’m currently trying to eat a little bit more healthily, and this recipe is pretty good in that respect – no additional oil required and wonderfully filling. You can halve the price above if you’re only making it for 2 servings, but I wanted to make enough to take to work for lunch too. I did go a bit overboard with the amount of sweetcorn and kidney beans, so I’ve reduced the quantities down a little – you can of course reduce them down even further if you wish. These go really well with hummus and a basic leafy salad!

Ingredients

Ingredients you'll need for this dish

For 4 servings:

– 400g Minced Beef
– 1 Onion
– 2 cloves Garlic
– 2 tsps Cayenne Pepper
– 2 tsps ground Cumin
– 1 tin (~200g) Kidney Beans
– 1 tin (~200g) Sweetcorn
– 1 Egg
– Salt
– Pepper

Instructions

1. Start by placing the meat into a large bowl. Drain and rinse the kidney beans and sweetcorn and add to the meat. Add in the cayenne pepper, cumin, and some good pinches of salt and pepper. Crack the egg and drop into the bowl and peel and chop the onion finely. Peel the garlic and crush or chop finely and add with the onion into the bowl.
   
   
   
   
   




2. Stir the mix together well, using your hands to ensure the meat covers all the sweetcorn and beans, before shaping the mix into balls. These can be any size you want, although the ingredients listed should make around 8-10 good sized balls. Flatten slightly and place on a non-stick baking sheet.
   
   
   
   




3. Turn on the grill and place under the grill for around 5 minutes until the top is browning, before turning the grill off, and the oven on, to around 160 degrees Celsius. Allow the meatballs to cook in the oven for around 25 minutes before serving, and enjoy!

Nom nom