The protein cooking time listed in this recipe has been updated.
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British Chipotle Beef Meatballs with Sweet Potato & Avo
Easy to make and deliciously tender, our British beef meatballs are super versatile. Here, you'll spice them up with smoky chipotle and serve with vibrant sweet potatoes, zesty tomato salsa, creamy avocado and crunchy tenderstem broccoli. Even better? Each serving provides all your 5 a day!
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 180g Tenderstem broccoli
- 2 spring onion
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 110g baby tomatoes
- 2 tsp ground coriander
- 1 handful of fresh coriander
- 280g beef mince (british beef mince (10% fat))
- 2 garlic clove
- 1 avocado
- 1 unwaxed lime
- 1 sweet potato
Nutritional Information
Calories: 686
Protein: 40g
Carbs: 49g
Fat: 39g
Ingredients
- 2 tsp ground coriander (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 1 avocado (use half)
- 1 sweet potato (use half)
- 1½ garlic clove
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 110g baby tomatoes (use half)
- 180g Tenderstem broccoli (use half)
- 1½ spring onion
- 140g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 677
Protein: 39g
Carbs: 50g
Fat: 38g
British Chipotle Beef Meatballs with Sweet Potato & Avo
Easy to make and deliciously tender, our British beef meatballs are super versatile. Here, you'll spice them up with smoky chipotle and serve with vibrant sweet potatoes, zesty tomato salsa, creamy avocado and crunchy tenderstem broccoli. Even better? Each serving provides all your 5 a day!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line 2 baking trays with parchment paper
- Pull out a peeler, a large bowl & 2 small bowls
Sweet potato time
- Thinly slice the sweet potato into 1/2cm thick discs (peel optional)
- Place onto a lined baking tray and toss with 1/2 tsp oil and a pinch of salt
- Roast for 20-25 mins, until soft and golden
Roast the meatballs & broccoli
- Trim and halve the broccoli widthways. Finely slice the garlic
- In the large bowl, combine the beef, ground coriander, half the chipotle, a pinch of salt and pepper. Mix and form into 12 even-sized meatballs
- Place onto the other lined tray with the broccoli and garlic alongside. Toss the broccoli with 1/2 tsp oil, salt and pepper. Bake for 15 mins, until golden and cooked through
Meanwhile, make the tomato salsa
- Quarter the tomatoes. Roughly chop the fresh coriander. Thinly slice the spring onions
- Add everything to a small bowl, then squeeze in the juice from half the lime. Season with salt and pepper, then toss to combine. Set aside
Make the chipotle lime dressing & plate up
- Thinly slice the avocado
- In the other small bowl, mix the remaining chipotle with the juice from the remaining lime and 1 tsp oil
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the meatballs between bowls, with the sweet potato, avocado, salsa and broccoli alongside. Drizzle over the chipotle lime dressing
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