Mexican meatballs

Ingredients (serve 6):

• 1kg lean beef mince
• 1 red onion, finely chopped
• 1/3 cup finely chopped fresh coriander
• 1 egg
• 2 tablespoons seasoning of choice
• 2 tablespoons olive oil
• 1 red capsicum (bell pepper), halved, de-seeded, finely chopped
• 2 garlic cloves, crushed
• 1 x 800g can diced tomatoes
• Sour cream, to serve
• Fresh coriander sprigs, to serve

For the guacamole:

• 1 avocado, halved, stone removed, peeled
• 1 tablespoon sour cream
• ½ ripe tomato, finely chopped
• ¼ small red onion, finely chopped

Method:

1. Combine the mince, onion, coriander, egg and half the taco seasoning in a bowl. Roll 1 tablespoonful of mince mixture into a ball. Transfer to a plate.
2. Repeat with the remaining mince mixture.
3. Heat half the oil in a large non-stick frying pan over medium-high heat. Add one-third of meatballs and cook, turning, for 4-5 minutes or until golden. Transfer to a clean plate.
4. Repeat, in 2 more batches, with the remaining meatballs, reheating the pan between batches.
5. Heat the remaining oil in the pan over medium heat. Add capsicum and garlic and cook, stirring, for 3 minutes or until soft.
6. Add the remaining taco seasoning and cook, stirring, for 1 minute or until aromatic.
7. Stir in the tomato. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes.
8. Add the meatballs and simmer for 5 minutes or until the sauce thickens slightly.
9. To make the guacamole, use a fork to mash the avocado in a bowl. Stir in the sour cream, tomato and onion.
10. Divide the meatballs among serving bowls. Top with guacamole, sour cream and coriander.