Spicy Tex-Mex Meatballs

In pita bread, a great lunch or supper snack, or serve these meatballs with a Mexican vegetarian side-dish such as Mexican Potato Crisps With Lime Salsa or Fried Mexican Capsicum & Potatoes I have posted this recipe, adapted from an International Masters '1001 Recipes for Pan or Wok' recipe card, for the 2005 Zaar World Tour. 200g = 7oz; 500g = 1lb 2oz; 100g = 4oz and 150ml = 5 fl oz. Ideally, the meatballs need to be chilled for about 30 minutes. The chilling time has not been included in the preparation and cooking times below.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 1  small onion
• 4  garlic cloves
• 1⁄2 red capsicum
• 1 (200 g) can kidney beans
• 1  teaspoon chile, minced
• 500  g ground beef
•  salt, to taste
•  fresh ground black pepper, to taste
• 3  tablespoons fresh coriander, chopped
• 2  avocados
• 1  teaspoon  sweet chili sauce
• 1  lemon, juice of
• 2  tablespoons olive oil
• 8  pita breads
• 100  g  mixed salad greens
• 150  ml sour cream

Directions

1. Peel and grate the onion, peel and crush the garlic, deseed and chop the red capsicum, drain and chop the beans; in a bowl, mix together the beans, onion, garlic, red capsicum, chillies, beef, seasoning and half the coriander, until they are well-combined.
2. Divide the beef mixture into 32 pieces, then roll them into balls; place the balls on a baking sheet and chill for 30 minutes.
3. Meanwhile, halve the avocados and remove the stones, peel and chop the flesh and put in a bowl; stir in the chilli sauce, lemon juice and the remaining coriander.
4. Heat the oil in a pan, fry the meatballs in batches for 6 minutes, turning occasionally, until cooked and tender.
5. Lightly toast the pita breads and split open, fill with mixed salad leaves and meatballs, spoon over the avocado mixture and sour cream and serve immediately.
6. Chef's Tip: These meatballs can be placed uncooked between layers of greaseproof paper and frozen for up to a month. Thaw at room temperature before frying.