Super Food Family Classics
By Jamie Oliver
1 hr 20 mins
Not Too Tricky
serves 4
About the recipe
These mighty balls prove that healthy doesn’t have to mean small! Adding protein-packed black beans to the beef seriously ups the fibre level, helping our guts stay healthy and happy.
Recipe From
Ingredients
500g lean minced beef
150g wholemeal breadcrumbs
1 x 400g tin of black beans
1 large egg
1⁄2 a bunch of fresh coriander (15g)
100g cottage cheese
1 tablespoon jarred sliced jalapeño chillies
2 x 400g tins of plum tomatoes
1 bunch of spring onions
2 cloves of garlic
olive oil
200g brown rice
1 ripe mango
1 red pepper
2 limes
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Place the minced beef and breadcrumbs in a food processor. Drain and add the black beans, crack in the egg and add one-third of the coriander and a pinch of sea salt and black pepper. Blitz until combined, then divide into four equal-sized patties.
- Divide up the cottage cheese, spooning it into the centre of each patty, bring the mixture up and around it, then roll each one into a ball. Put aside.
- To the empty food processor (there’s no need to clean it), add the jalapeño chillies and 1 teaspoon of their pickling liquor, another third of the coriander and the tinned tomatoes. Add the green top half of the spring onions, peel and add the garlic, then blitz until smooth, taste, and season to perfection.
- Pour the sauce into a baking dish (20cm x 30cm) and sit the giant balls in it. Brush 1 teaspoon of oil over the balls and bake at the bottom of the oven for 35 minutes, or until cooked through and the sauce is bubbling.
- Meanwhile, cook the rice in a pan of boiling salted water according to the packet instructions.
- Peel the mango and place in a griddle pan on a medium- high heat with the whole red pepper, the white halves of the spring onions and the halved limes, turning with tongs and removing to a board when charred all over.
- Pull the stalk and seeds out of the pepper and discard, cut all the charred mango flesh off the stone, then finely chop it all with the remaining third of the coriander, mixing as you go. Carefully squeeze over the jammy juice of 1 lime, mix together, taste, and season to perfection.
- Serve the balls and tomato sauce on a bed of rice, with that zingy salsa on the side to pep things up, and the remaining lime in wedges for squeezing over.
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