Mexican Meatballs with Guacamole & Sour Cream

Ingredients
Meatballs
2 tablespoon olive oil
1 medium brown onion, chopped finely
2 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon coriander
½ teaspoon chilli powder
750g beef
2 cans crushed tomato’s
1 can mexican style beans
Sour cream to serve
Guacamole
1 large or 2 medium avocado
2 tablespoon sour cream
1 tomato seeded, chopped finely
1 small red onion, chopped finely
2 teaspoon lemon juice

Heat half the oil in large frying pan; cook onion, garlic and spices, stirring, until onions soften. Combine beef and onion mixture in medium bowl; using hands, role level tablespoons into balls. Heat remaining oil same pan; cook meat balls in batches until brown all over. Add can tomato’s and beans to the same pan; bring to the boil, reduce heat; simmer uncovered for about 5 min or until sauce thickens slightly. Return meatballs to pan; simmer, uncovered, for about 10 minutes or until meatballs are cooked through. Meanwhile to make the guacamole; mash the avocados with fork in medium bowl; stir in remaining ingredients. Serve meat balls topped with guacamole and sour cream.