Mexican beef meatballs

Ingredients (4 servings):

• 500g lean beef mince
• 2 x 125g cans red kidney beans, drained, rinsed
• 1 small red onion, chopped
• 2 tablespoons fresh flat-leaf parsley leaves
• 3/4 cup chunky mild tomato salsa
• 1 tablespoon olive oil
• 1 medium avocado, halved, peeled
• 2 tablespoons reduced-fat sour cream
• Salad, to serve

Method:

1. Process mince, beans, onion, parsley and 1/2 cup salsa until just combined.
2. Roll level tablespoons of mixture into balls. Place on a plate. Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
3. Heat oil in a frying pan over medium-high heat. Cook meatballs, in batches, turning, for 3 minutes or until browned.
4. Transfer to prepared tray. Bake for 10 minutes or until meatballs are cooked through.
5. Using a fork, mash avocado in a bowl. Stir in sour cream.
6. Serve with meatballs, salad and remaining salsa.