Mexican Chicken and Sweetcorn Meatball Bake

with Pinto Beans
Low-Carb
Did someone say one-pot wonder, please?
Cooking time: 40 min
Cals 762 · Prot 62 · Carbs 32 · Fat 47
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Ingredients
Number of People:

Meatballs

Chicken mince
400 Grams
Sweet corn kernels
180 Grams
Smoked paprika powder
2 Grams
Almond flour
40 Grams
Soy sauce
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Vegetable oil
1 Tbsp

Bake

Red onion
1 Piece
Yellow pepper
1 Piece
Pinto beans
400 Grams
Chipotle powder
2 Grams
Cumin powder
2 Grams
Coriander powder
2 Grams
Garlic powder
4 Grams
Chicken stock cube
1 Piece
Water
250 ML
Tomato paste
70 Grams
Honey
20 Grams
Grated orange cheddar
60 Grams
Grated cheddar
60 Grams

Garnish

Fresh coriander
15 Grams
Cherry tomatoes
150 Grams
Spring onion
50 Grams

Instructions

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1 Prep meatballs
Preheat the oven to 200°C/180°C fan. Drain the sweet corn. Place the corn, chicken mince, smoked paprika, almond flour and soy sauce in a bowl with a pinch of salt and pepper. With clean hands, knead until fully combined. Divide the mixture into 12/18/24 pieces and shape each piece into a meatball. Refrigerate until step 3. 
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2 Prep vegetables
Peel and finely chop the onion. De-seed and finely chop the pepper. Drain the pinto beans
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3 Fry meatballs
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 4 min or until starting to brown all over (they don't have to be cooked through at this stage). Carefully transfer the meatballs to a large baking dish. Handle the meatballs gently and don't worry if some kernels escape. 
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4 Fry vegetables
Return the pan to a medium-low heat with another drizzle of oil. Add the onion and pepper and fry for 6-8 min until softened. Once softened, add the chipotle (spicy!), cumincoriander, and garlic powder and cook for 1 min further. 
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5 Simmer
Add the chicken stock cube, water, tomato paste, drained pinto beans and honey. Simmer for 5 min. 
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6 Bake
Pour the sauce over the meatballs. Top with the grated cheese and bake for 15 min until golden. Meanwhile, wash and roughly chop the coriander and cherry tomatoes. Trim and finely slice the spring onion. Toss the tomatoes and coriander with the spring onion and serve on the side.
Tips for fussy eaters
Serve with boiled rice and go easy on the chipotle.
Pro tip
The longer you knead the mince meat mixture, the more tender your patties will become. They'll also stick together better!

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