Recipes by Di Swann
1. Put mince, onion, breadcrumbs and coriander into a mixing bowl. Season with salt and pepper. Mix in beaten egg to bind the mixture together. Roll into 16 small balls (having wet hands is easier). Place meatballs on a tray and refrigerate for 10 minutes.
2. Heat a dash of oil in a lidded frying pan. Brown meatballs over a high heat. Remove from pan and set aside.
3. Reduce the pan heat. Add onion, garlic, red capsicum and celery. Cook over a low heat until vegetables soften. Add chilli flakes and stir in tomato paste.
4. Add Wattie’s Black Beans. Pour over Wattie’s Mexican Style Tomatoes. Bring sauce to the boil. Add browned meatballs. Reduce heat. Cover. Simmer for 30 minutes until meatballs are cooked. Serve over rice and garnish with fresh coriander leaves.